Right before I started my Noom journey (more to come on that in a later post), I had a huge craving for peanut butter. It was so bad that I couldn’t think about anything else while I was sitting at work, trying to be productive. I then got an idea for peanut butter cupcakes, but all the recipes I kept finding only used peanut butter frosting. That wasn’t going to be enough for my craving. So I created my own recipe.
(If you are allergic to peanuts, this post is not for you. I urge you to look elsewhere on our blog for your entertainment or recipe needs)
½ cup butter
1 tsp baking powder
1 ½ cup flour
1 tsp Vanilla
¼ cup peanut butter
½ cup water
12 unwrapped bite sized Reese’s
Preheat oven to 350 degrees. Line a cupcake pan with 12 liners (or spray 12 cups).
In a bowl, mix together the flour, sugar and baking powder. Slowly add the butter until the dry ingredients are coarse like sand.
Add the eggs, water, and vanilla, mixing on medium speed. Whip it for 3 minutes or until the batter is shiny and fluffy in texture.
Add one scoop of batter to the liners to act as a base. Place a Reese’s in each scoop.
Evenly disperse the rest of the batter between the 12 liners.
Bake for about 18 to 20 minutes, or until done (it took about 22 minutes for mine. Check with a toothpick to make sure center is cooked.)
Remove from oven and let cool. While they are cooling, prepare the frosting.
½ cup butter (use real butter or it doesn’t taste as good)
2 tbsp milk or cream (for a fluffier frosting, heavy whipping cream works well)
2 ¼ cups powdered sugar (also known as confectioner sugar)
2 tsp vanilla extract
2 tbsp peanut butter
Place slightly softened butter in mixing bowl and whip for 1 minute at medium speed.
Add the vanilla and continue mixing for another minute.
SLOWLY add the powdered sugar (I recommend ¼ cup at a time) and milk, mixing for 3 minutes or until light and fluffy. Make sure to scrape sides of the bowl.
If you want really fluffy frosting, use the whisk attachment for your mixer if you have one
Once frosting base is finished, mix in the 2 tbsp of peanut butter. Mix until thoroughly blended.
Use a piping bag (or other similar tool) to decorate your now cooled off cupcakes.
And Voila! You are now the proud owner of 12 delicious peanut butter cupcakes.
This recipe makes heavier cupcakes, reminding me a bit of shortbread in texture and taste, but they are absolutely delicious.