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Chocolate/Peanut Butter Cupcake Explosion

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

If you like peanut butter and chocolate together, proceed with caution because you will soon become addicted to this cupcake: Black Magic cupcakes with a Reese’s filling, topped with a swirl of peanut butter buttercream and chocolate frosting.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • 1-¾ cup All-purpose Flour
  • ¾ cups Cocoa
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 1 cup Strong Black Coffee
  • ½ cups Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 bag Miniature Reese's
  • _____
  • For Peanut Butter Frosting:
  • 4 Tablespoons Unsalted Butter, Softened
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • ½ cups All Natural, Creamy, Peanut Butter
  • 3-¼ cups Powdered Sugar
  • 1 cup Cool Whip
  • _____
  • FOR CHOCOLATE FROSTING
  • 2 sticks Unsalted Butter, Softened
  • 1 Tablespoon Milk
  • 6 ounces, weight Semisweet Chocolate Melted And Cooled Until Lukewarm
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup Powdered Sugar

Preparation

For Black Magic Cake:

Preheat oven to 350°F. Line pans with cupcake paper (I used a metallic finished one so they look more like a candy wrapper)

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.

Pour a little bit of batter into a cupcake wrapper, place a mini Reese’s inside, put more batter on top… and continue until all the cupcake wrappers are full.

Bake 23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

For Peanut Butter Frosting:

In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended.

Add powdered sugar slowly, incorporating fully after each addition.

Add cool whip and beat until smooth and creamy.

For Chocolate Frosting:

In the bowl of an electric mixer, beat the butter until soft and creamy – about 3 minutes.

Add the milk as you need it, and beat until smooth.

Add the melted chocolate and beat well.

Add vanilla, and beat for 3 minutes.

Slowly add the sugar and beat until you reach your desired consistency.

9 Comments

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Dawn Adams on 8.15.2011

These were very good. my only problem was the candy sunk to the bottom and stuck to the paper. any ideas on how to avoid this? LOVED the peanut butter icing!

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mrandmrsreese on 8.3.2009

These are absolutely amazing. I sent them to work with my husband and everyone raved about them and begged for the recipe.

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shecancook2 on 7.30.2009

I have GOT to make this for my mommy and my nanan!! they LOVE peanut butter cups and these are double the goodness with a cupcake!!!

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lizzy on 7.30.2009

Oh my, there is truly no better combination that chocolate and peanut butter. Truly. P.S. I like your blog!

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kkmart on 7.29.2009

Yeah, it is supposed to be be Cocoa (I have messed up before typing ingredients), but I haven’t been able to change it yet. The internet won’t let me

One Review

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AMC on 8.31.2010

WOW!!! These are so beyond delicious!! I made these yesterday for a big gathering and they were a HUGE hit!! I had people commenting and wanting the recipe! The cake part was soo moist and the frosting was so amazing and easy to decorate with. The only thing was it only made 23 cupcakes… no problem,but now anyone that tries these will know form my experience. Thanks for sharing something so amazing yet so dangerous!!

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