Ingredients
¾cupsall-purpose flour
½cupcocoa powderunsweetened
½cupsugargranulated
½cupsugarpacked light-brown
1tspbaking powder
½tspbaking soda
¼tspsalt
⅓cupvegetable oil
⅓cupmilk
1largeegg
1tspvanilla extract
⅓cupwaterhot
¼cupsour cream
12Snack Size Reese’s6 chopped into halves and 6 chopped into small pieces, not minis
½cupbutterat room temperature
½cuppeanut butter
½tspvanilla extract
2½cupssugarpowdered
2tbspsour cream
4tbspheavy cream
Preparation
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds.
To dry mixture, add in vegetable oil, milk, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
Pour in hot water and stir until well combined.
Add in sour cream and mix until combined.
Fill each paper-lined muffin cup with 2 tablespoons of batter, then top with half of a Reese’s (in the center) then divide remaining batter over cupcakes (about 2 tablespoons each).
Bake in preheated oven for 16 to 19 minutes, or until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).
Remove from oven and allow to cool for several minutes in muffin pan then transfer to a wire rack to cool completely.
Once cool, frost with peanut butter buttercream frosting,
Chop remaining Reese’s and top cupcakes with chopped Reese’s. Store in an airtight container.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, and peanut butter on medium-high speed for about 6 minutes, or until pale and fluffy. Scrape down the sides and bottom of the bowl occasionally.
Blend in vanilla, sour cream, and powdered sugar and slowly add cream to reach the desired consistency. Add a pinch of salt if needed.
Whip mixture on medium speed for 5 to 6 minutes or until pale and fluffy,.
