First let me start by saying, I don't remember a lot of recipes growing up that called for candy as an ingredient. I actually remember an episode of Mama's Family that guest-starred Stacey Q. and they made a candy cake for a fair entry. At the time, I thought this was unheard of and it was probably why they won the blue ribbon. (That and it was written into the script!)
Nowadays, recipes with candy in them are all over Pinterest. I've even seen a Snickers salad, but I digress.
Aidyn loves Reese's Peanut Butter Cups, and he wanted cupcakes that tasted like them for his birthday. Below is the recipe we used.
Reese's Peanut Butter Cup-Cakes
Batter:
15 miniature peanut butter cups (I used dark chocolate to vary the chocolate flavors)
1 box Duncan Hines Chewy Fudge Brownie Mix (for 13 by 9 pan size)
3 large eggs
1/4 cup water
1/2 cup oil
1/4 cup hot fudge topping or Hershey's syrup
Frosting:
1 cup creamy peanut butter
1/2 cup butter, softened
4 cups powdered sugar
6 Tbsp milk
1 tsp vanilla
1/4 tsp salt
Topping:
15 miniature peanut butter cups
- Preheat oven to 350 degrees F. Place baking cups in each of 15 regular size muffin cups.
- Prepare brownie mix as described on box to make cakey brownies using the eggs, water, and oil, adding hot fudge topping. Fill each cup about 2/3 full with batter. Remove foil and paper from candy. Place 1 unwrapped candy, upside down, on top of batter in each cup. Lightly press candy down into batter.
- Bake 23 to 25 minutes. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
- Make frosting by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla, and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of frosting on each cupcake.
- Top each cupcake with a peanut butter cup.
- Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
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