Mocha & Dark Chocolate Reese’s Peanut Butter Cup-Cakes

Preheat oven to 350F.

In a large bowl, beat the first 5 ingredients with a mixer for 2-3 minutes, until everything is combined and fluffy. Place cupcake liners into muffin pans (24 count). Divide batter into the paper liners. Once filled, unwrap the miniature peanut butter cups and press one into the top of each cupcake, just until level with the top of the cupcake batter. Reserve the leftover peanut butter cups for the ganache frosting below.

Bake for 20-25 minutes, until a toothpick comes out clean. Remember, the peanut butter cup will be in the center, so you may want to test the cupcake closer to the edge. Once done, remove them from the oven and allow them to cool for 10-15 minutes in the pans. Remove from the muffin pans and place them onto baking racks to cool completely.

For the ganache frosting:
In a large mixing bowl, combine the entire bag of dark chocolate chips and leftover peanut butter cups (I had 10 left over).

Warm the whipping cream to a gentle boil then remove from heat and pour over the chocolate; allow to sit and soften for 3-4 minutes.

Using a mixer, slowly beat the chocolate and cream until mostly combined, then turn the power up to high and beat until smooth. Turn the mixer speed back down to low and slowly add powdered sugar just until the ganache starts to thicken. Remember, ganache thickens on its own, so you don’t need to mix in too much sugar. Make sure your cupcakes are completely cooled before frosting.

There’s one last thing you’ll need for these cupcakes – a big glass of cold milk. Enjoy!