Reese’s Minis Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line miniature cupcake tins with paper liners (recipe yields about 36 mini cupcakes); set aside.

Whisk the flour, cocoa, brown sugar, baking soda, baking powder, salt, espresso powder, and mini chocolate chips together in a large mixing bowl.

Place the eggs, milk, oil, vinegar, and extracts into a small bowl, and then whisk until well incorporated. Stir the wet ingredients into the dry, until everything is well combined.

Spoon the batter into the paper-lined cupcake tins, and then bake for 10 minutes, or until a knife or toothpick inserted in the center comes out clean. Remove from oven.

After removing the tins from the oven, carefully remove the finished cupcakes from the pan to allow them to cool faster.

For the frosting:
In a mixing bowl using an electric mixer, cream butter and peanut butter together on medium speed for two minutes. Add vanilla; mix for 1 minute. On low speed, slowly add powdered sugar 1/2 cup at a time. Once all of the sugar has been added, add milk 1 teaspoon at a time, until desired consistency is reached. Mix for two minutes on medium speed.

Frost cupcakes by hand, or use a piping bag with a coupler and an open star decorating tip. Place cupcakes in the fridge for at least an hour to chill.

For the chocolate drizzle:
Place chocolate chips and vegetable shortening in a small glass bowl. Microwave for one minute, and then stir. Microwave for 30 seconds intervals, stirring in between, until chocolate is completely melted. Using the tines of a fork, drizzle the chocolate over the chilled cupcakes.

Place a Reese’s Mini on each cupcake before the chocolate hardens. Place the cupcakes back in the fridge until the chocolate hardens. Refrigerate cupcakes in an airtight container.