Have I mentioned my LOVE for chocolate and peanut butter ~ oh, wait! I mentioned my love of chocolate AND mint…….I am noticing a lovely pattern here and CHOCOLATE is the common factor! YUM. Here is a delicious cupcake ~ a take on a Peanut Butter Ball, the bestest candy EVER!!! That FROSTING, OH that frosting. It should be its own food group. (Extra ~if there IS any after my kids and I get our spoons in it~ is GREAT on a graham cracker!) I have had a couple friends request this recipe so here it is! I hope you all make it and enjoy it! We do……
* These freeze GREAT! I like cupcakes because of that, I can take out 1 OR 6 at a time!
Brownie “Buckeye” Cupcakes
12-16 mini Reese’s Peanut Butter Cups PLUS 8 or so, set aside for the tippy top of cupcake
1 boxed brownie mix
1/4 c. water
1/2 c. oil
Prepare muffin tins. This yields 12-16. I like to use muffin liners OR else grease the pans REALLY WELL! Combine the brownie mix, eggs, water and oil. Mix about 50 strokes. Fill tins about 2/3 full and press 1 Reese’s into each one. Bake @ 350* for 20-25 (more or less depending on your oven!) minutes. Cool.
Icing: 1/2 c. peanut butter
1/4 c. soft butter
2 c. powdered sugar
3 TB. milk
1 tsp. vanilla
pinch of salt
Beat the peanut butter and butter together till smooth. Add the rest and beat till nice and fluffy.
Prepare glaze. (The original recipe here, calls for bittersweet chocolate If you do not have bittersweet chocolate, don’t worry about buying it ~ here is an easy recipe for a nice glaze with things you probably have in your house! (It is actually the one I usually use, I REALLY like it with dark chocolate chips, is it a great drizzle.))
3/4 c. chocolate chips
3 TB. butter
1/2 TB. vanilla
1/2 TB. corn syrup
Melt the chocolate and butter together, in a double boiler or microwave. Take off heat and add the rest. Let cool a bit before drizzling on top of cupcakes.
Pipe the frosting on the cupcake, drizzle with glaze. Top with a halved Reese’s Peanut Butter Cup. ENJOY!!!
Recipe from Six Sister’s Stuff.