Reese’s Cupcakes

Ingredients

• 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup hot water
• 1/4 cup sour cream
• 12 Snack Size Reese's )
• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar
• 2 Tbsp sour cream
• 3 – 4 Tbsp heavy cream

Directions

1. Heat the oven to 350 degrees. In a large mixing bowl, whisk the flour with the cocoa powder, both sugars, the baking powder, baking soda and salt; keep going for 30 seconds. Add the vegetable oil along with the milk, egg and vanilla extract, then beat with an electric mixer on low speed for 2 minutes. Pour in the hot water and stir until the batter is evenly mixed. Blend in the sour cream just until incorporated.
2. Spoon 2 Tbsp of batter into each paper-lined muffin cup. Set half of a Reese's in the middle of each one, then divide the remaining batter among the cupcakes, about 2 Tbsp per each. Bake in the heated oven for 16 – 19 minutes, until a toothpick poked into the center of a cupcake comes out clean, or has only a few moist crumbs attached. Take the cupcakes from the oven and leave them in the muffin pan for several minutes, then move them to a wire rack to finish cooling. Once they are cool, frost with Peanut Butter Buttercream Frosting. Chop the remaining Reese's and sprinkle them over the cupcakes. Store in an airtight container.
3. For the Peanut Butter Buttercream Frosting: Add the butter and peanut butter to the bowl of an electric stand mixer fitted with the paddle attachment. Whip on medium-high speed until the mixture is light in color and fluffy, about 6 minutes, pausing occasionally to scrape the sides and bottom of the bowl. Mix in the vanilla, sour cream and powdered sugar, then slowly add the cream until the frosting reaches the consistency you want. Taste it, and depending on how salty your peanut butter is, you may want to add a pinch of salt. Whip on medium speed for about 5 – 6 minutes, until the frosting looks pale and fluffy.