Reese's Peanut Butter Cupcakes
170g softened butter
170g golden caster sugar
3 large eggs
170g self raising flour
3 tbsp cocoa powder
1 tsp baking powder
3 - 4 tbsp milk
1 tsp vanilla extract
6 Reese's peanut butter cups, chopped into small pieces
3 Reese's peanut butter cups to decorate
For the frosting:
200g smooth peanut butter
170g icing sugar
150ml full fat cream cheese
Preheat the oven to 170'c/Gas Mark 3 and line a 12 hole muffin tin with cupcake liners.
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 at a time until combined. The mixture may curdle a little but will be fine when you add the flour.
Sift in the flour, cocoa powder and baking powder and stir. Loosen the mixture by adding 3 tbsp milk and the vanilla extract. The mixture should fall off a spoon easily, add more milk if it is too thick. Stir in the chopped peanut butter cups.
Divide the mixture between the cupcake liners using an ice cream scoop for perfect sized cupcakes, then bake for 20 - 25 minutes, until golden and cooked through. A skewer inserted into the middle should come out clean if they are cooked.
Leave the cakes to cool for 10 minutes in the tins then transfer them to a wire rack to cool completely.
To make the frosting beat the peanut butter with the icing sugar and cream cheese for a few minutes or until smooth and creamy. Mix for a good few minutes and then put in a piping bag and frost the cakes. I used a 1M Wilton tip and a disposable piping bag.
Decorate with the chopped peanut butter cups.