I bookmarked these cupcakes a long time ago after Ros from The More Than Occasional Baker brought them to my birthday party - but it took me a long time to get around to making them. You need Reece's Peanut Butter miniature cups, which I've never found in the UK - does anyone know if you can buy them here? I went to America last September and bought a bag, but then ate them all before I got around to making the cakes! Then my boyfriend's mum went to America last month and very kindly brought me back a bag. This time I made sure I baked the cupcakes before I ate all the peanut butter cups!
I recommend you go to Ros's website to get the full recipe for these amazing cupcakes. Hers definitely turned out better than mine as my icing wasn't stiff enough to pipe though. Here's what I did:
Cream the butter, sugar and peanut butter
Add the eggs and vanilla
Spoon into cake cases
Here are my lovely miniature peanut butter cups all the way from America!
Gently push a peanut butter cup down into each cupcake so the top is just showing.
While they are baking, make the buttercream from butter, icing sugar and melted chocolate
The cupcakes are done - the peanut butter cups hold their shape really well!
Pipe the buttercream on top. I don't know why mine was too runny as I followed Ros's recipe exactly and hers look perfect!
Decorate with Dr. Oetker gold pearls.
When you cut into a cupcake you can see the Reece's cup - and you can definitely taste them!
I took these cupcakes into work for the Macmillan bake sale. They were very popular, even if the icing wasn't to my usual standard!
I am also sharing this with Bookmarked Recipes, hosted by Jacqueline of Tinned Tomatoes.
At the risk of overloading Ros of The More Than Occasional Baker I am sending these to Alphabakes, the blog challenge that we co-host. Our letter this month is C and I'm sure Ros will get a lot of chocolate entries!
