Let’s be honest. Peanut butter and chocolate is probably one of the best combinations EVER. And that is why I chose Reese’s Pieces cupcakes for my first batch of Pan-Mass Challenge cupcakes. I auctioned off a half dozen cupcakes once a month for three months as a fundraising item and 4 of my lucky coworkers won this deal!
I could have used the Reese’s Peanut Butter Cup Cupcakes recipe I used before and throw some Reese’s Pieces on top, but I wanted to try something a little different. I was drawn to A Taste of Home’s Peanut Butter Cupcakes because there was a peanut butter cream cheese filling. I’m all about putting filling or some sort of tasty surprise inside cupcakes. I think it adds something special and makes them seem fancier.
Even though I tried a different batter recipe for the cupcakes, I could not abandon the Reese’s Peanut Butter Cup Cupcakes frosting that I used. Both my friends and I thought it was just too tasty. And the combo of the chocolate cupcake with peanut butter cream cheese filling and the peanut butter cream cheese frosting was just amazing. This is definitely a repeat in my books!
What I would do differently? Make a little more of the peanut butter cream cheese filling and put a little more into the center of the cupcake. With my chocolate chip cookie dough cupcakes I put too much filling in, but with these cupcakes I wanted just a little more.
I’m not sure what cupcake I’ll make next. Sea salt and caramel? Red velvet? Oreo? Who knows where my next cupcake adventure will bring me but I can’t wait! Baking is such a stress reliever and I love taste testing!
- 1 package (3 ounces) cream cheese, softened
- ¼ cup Creamy Peanut Butter
- 2 tablespoons sugar
- 1 tablespoon milk
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ½ cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- 1 cup water
- 1 cup milk
- ½ cup canola oil
- 2 teaspoons vanilla extract
- In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
- In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. The batter will seem soupy. I had some problems with the baking cocoa not mixing really well initially. If you let the mixed batter sit and then mix again, the cocoa will more thoroughly.
- Fill paper-lined muffin cups half full with batter.
- Drop a little less than a tablespoon of peanut butter mixture into center of each and then cover with remaining batter.
- Bake at 350° for about 20 minutes or until a toothpick inserted into cake comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Once cupcakes are cooled, frost them and sprinkle on a few Reese’s Pieces!