Ever since I stuffed these cupcakes with Reese’s Pieces, I’ve been dying to do a whole cupcake dedicated to the pieces that are Reese’s.
I wanted to get that amazing mix of chocolate and peanut butter just right and I couldn’t decide on doing a chocolate cupcake with peanut butter buttercream and a chocolate filling or a chocolate cupcake with chocolate peanut butter buttercream and a peanut butter filling. Decisions, decisions.
So I made both.
In my humble opinion, the peanut butter filling with the chocolate peanut butter buttercream is the way to go.
Chocolate Peanut Butter Buttercream
(based on Wilton’s Buttercream recipe)
1/2 cup vegetable shortening
1/2 cup unsalted butter
1 teaspoon vanilla extract
4 cups sifted confectioner’s sugar
3 tablespoons milk +
1/2 cup of peanut butter
1/4 cup of milk chocolate chips, melted
Whipped Peanut Butter Filling
1/2 pint (1 cup) heavy whipping cream
2 tablespoons – 4 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
1/2 cup melted peanut butter chips
With an electric mixer, beat cream until soft peaks form. Add 2 tablespoons of confectioner’s sugar and vanilla. Beat until stiff peaks almost form. DO NOT OVERBEAT! Add additional 2 tablespoons of confectioner’s sugar, if desired, to taste. Mix in melted peanut butter chips until stiff peak forms. DO NOT OVERBEAT!
After your chocolate cupcakes are baked and cooled, you can assemble your cupcakes and top with Reese’s Pieces.
My tool for filling a cupcake? Melon baller. Works like a charm.