Cup Cake part D'eux

Ok so as you guys may have guest I love cooking and makng food especially CUPCAKES! I got a lot of good feedback on the previous cupcakes I did you can have a look at them HERE!

My mum was reading one of her cook books and asked me if I wanted to try a different cupcake recipe that might be fun.

I thought it would be nice to try them since they contain a rather special ingerdient "Reese's Peanut butter cupcakes" soooo yuummm! they are so delicious you won't stop your self from eating them and if you take them to someones house as agift they'll love you for ever lol!

I followed Gizzy Erkins recipe I couldnt fine a direct link to her recipe but I found this webiste that has it down pretty well I have realised with Celeb cooks and chefs that they only publish selected recipes online so that you buy the book so if you really want to then go ahead but this recipe should be sufficient.

What you need:

INGREDIENTS
170g softened butter
170g golden caster sugar
3 large free-range eggs
170g self-raising flour
3 tablespoons cocoa powder
1 teaspoon baking powder
3-4 tablespoons milk
1 teaspoon vanilla extract
100g fudge, chopped into small cubes 6 Reese's peanut butter cups, chopped into small pieces
Reese's peanut butter cups or peanuts, to decorate
For the peanut butter frosting
200g peanut butter
170g icing sugar
150ml full fat cream cheese (Philadelphia is good)

What you need to do: 

Preheat the oven to 170 C/gas 3. Put 18 cupcake cases in the holes of 2 Yorkshire pudding or muffin tins.
Place the butter and sugar in a mixing bowl and beat with an electric whisk for around 5 minutes, or until pale and creamy. Whisk in the eggs, one by one, until combined. 

You may find the mixture curdles a little when you pop in your last egg but it should come together again when you add the flour.
 
Sift over the flour, cocoa powder and baking powder and stir in. Loosen the mixture with 3 tablespoons of milk and the vanilla extract. 

You want the batter to fall off the spoon easily; if you think it's too thick, stir in another tablespoon of milk. Stir in the chopped Reese's peanut butter cups.

Divide the mixture between the cupcake cases and bake for 20-25 minutes, or until golden and cooked through. You can check this by sliding a skewer into a cake; if it comes out clean, it's done.
Leave the cakes to cool in the tin for 10 minutes, then transfer them carefully to a wire rack to cool completely.

To make the peanut butter frosting, beat the peanut butter with the icing sugar and cream cheese for a few minutes, or until smooth and creamy. There are no real rules when icing a cupcake except that it has to be thick - really thick ' so whether you want to use a knife or piping bag, give them some shape or make them smooth, the choice is yours. Decorate with chopped Reese's peanut butter cups or peanuts

Makes 18
Preparation time 15 minutes
Cooking time 25 minutes 

Here's some pics for you guys to mouth water on!

One little thing to add is that I personally would have preferred to use a butter cream icing since the cream cheese felt a little weird to me but others loved it my brother and sister scoffed them all lol 

Happy Baking