A decadent soft and fluffy chocolate cupcake topped with a rich and creamy peanut butter frosting!
Ready in: 50minutes
1/2cupunsweetened cocoa powder
1/2cuppacked light-brown sugar
12Snack Size Reese's, 6 chopped into halves and 6 chopped into small pieces (not minis)
Peanut Butter Buttercream Frosting
1/2cupbutter, at room temperature
2 1/2cupspowdered sugar
3 - 4Tbspheavy cream
Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds. To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool frost with Peanut Butter Buttercream Frosting, chop remaining Reese's and top cupcakes with chopped Reese's. Store in an airtight container.
For the Peanut Butter Buttercream Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl.
Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is), then whip mixture on medium speed until pale and fluffy, about 5 - 6 minutes.