These decadent peanut butter cupcakes are so ‘awe’-mazing!
- 1 - 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup olive oil or your choice
- 1/3 cup peanut butter
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon maple syrup or vanilla extract
- 1 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips or peanut butter
- 4 tablespoons butter softened
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons whipping cream or milk add more if needed
- 1 bag Miniature Reese Cups for middle and tops
Preheat the oven to 350 degrees and place muffin cupcake liners into tins.
In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
Add eggs and maple syrup or vanilla extract and continue beating until just combined.
Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.
Using an ice cream scoop, scoop batter into the muffin tins.
Place 1 Reese cup in each cupcake by slightly pushing in, don't over-push or it will go to the bottom of the cupcake
Bake for about 15 minutes or test by using a toothpick and poking the center of cupcake. It should still be moist, if it's dry, it will be overbaked and dry.
Transfer cupcakes to baking rack and place another Reese cup on top of the one already inserted. Let cool.
Cream butter and add in all other ingredients until combined and creamy.
Place frosting into a piping bag, or snip a 1/3 inch inch hole into a ziplock bag using scissors for the bag.
Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
Dip the cooled peanut butter cupcake tops into the ganache one by one and let them cool.
Pipe frosting in circular motions starting outward working in to the middle.
Cut up some random Reese cups and sprinkle on top.
Cupcakes last up to two days, if they last that long.
Double frosting if you want even more intense peanut butter flavor.