There’s really no need for an introduction to this post. Chocolate, peanut butter, Reese Cups, cupcakes…yum. That pretty much sums it up!
Here’s what you’re going to need:
Hershey’s Perfectly Chocolate Cupcakes
2 Cups Sugar
1-3/4 Cups All Purpose Flour
3/4 Cup HERSHEY’S Cocoa
1 1/2 TSP Baking Powder
1 1/2 TSP Baking Soda
1 TSP Salt
1 Cup Milk
1/2 Cup Vegetable Oil
2 TSP Vanilla Extract
1 Cup Boiling Water
Creamy Peanut Butter Frosting
1 Cup Unsalted Butter
1 8oz Package Philadelphia Cream Cheese
1 TSP Vanilla Extract
1 1/4 Cup JIF Smooth Peanut Butter
4 Cups Powdered Sugar
2-3 TBS milk
Crushed Up OR Small Reese Cups To Top
Step 1: In a large mixing bowl, or bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.
Step 2: Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.
Step 3: Fill cupcake papers 2/3 full (I used 4TBS) and bake at 350 for 18 minutes or until toothpick comes out clean. Let cool.
Isn’t that crazy simple?!?! No swaping bowls slowly adding things ect. I love recipes like this! And suprisingly I didn’t change a thing. Just a little tip…the batter is REALLY thin! The first time I made it I thought it was a baking fail for sure because it was so thing. But to my suprise they baked up perfectly! Since it was so thin I used 4 TBS (my usual is 3) of batter in each liner and they baked up perfect.
Now for the frosting…
Step 4: In a large mixing bowl, or bowl of an electric mixer, beat together together unsalted butter and cream cheese. Add in vanilla extract. Once blended, add in peanut butter until fully combined.
Step 5: Slowly add in powdered sugar.
Step 6: Add in milk 1 TBS at a time until you reach the desired consistency.
Step 7: Frost cupcakes, and top with Reese Cup crumbles!
There’s no wrong way, to eat a reeses.
(But I’m pretty sure this is my favorite)
- 2 Cups Sugar
- 1-3/4 Cups All Purpose Flour
- 3/4 Cup HERSHEY’S Cocoa
- 1 1/2 tsp. Baking Powder
- 1 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 2 Eggs
- 1 Cup Milk
- 1/2 Cup Vegetable Oil
- 2 tsp. Vanilla Extract
- 1 Cup Boiling Water
- 1 Cup Unsalted Butter
- 1 8oz Package Philadelphia Cream Cheese
- 1 tsp Vanilla Extract
- 1 1/4 Cup JIF Smooth Peanut Butter
- 4 Cups Powdered Sugar
- 2-3 Tbsp. milk
- Reese Cup Pieces To Top
- Reese Cups To Top
- 6 Oz. Melting chocolate
- 6 Oz. Butter
- In a large mixing bowl, or bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.
- Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.
- Pour batter into two floured 8in cake pans.
- Bake at 350 for 25-30 minutes. (until toothpick comes out clean)
- In a large mixing bowl, or bowl of an electric mixer, beat together together unsalted butter and cream cheese. Add in vanilla extract. Once blended, add in peanut butter until fully combined.
- Slowly add in powdered sugar.
- Add in milk 1 TBS at a time until you reach the desired consistency.
- Secure bottom cake to a cake board or cake stand. I like to pipe a rim of icing around the cake first, using a large round piping tip. This helps to keep the icing from seeping out.
- Fill the inside with peanut butter icing. Toss in some Reese Cup pieces.
- Place top cake on top and press down just a little bit. Using a icing spatula smooth out the seam. Cover in peanut butter icing and place in fridge. Keeping the cake in the fridge allows the icing to harden a bit so it won’t melt under the warm chocolate.
- While cake is chilling melt together your melting chocolate and butter. Make sure to stir often.
- Remove cake from fridge, pour melted chocolate over. Add reese cup pieces, and quickly place back in the fridge to chill.