Reeses Cups Cupcakes

Cupcakes are one of my favourite things to bake, perhaps because I am so used to baking them, that now I feel like I have really perfected my technique to a perfect sponge and some great icing flavours. I am always trying different cupcake combos, and as you may have gathered already I have a bit of a thing for peanut butter! My partner and I are big fans of Reeses Cups and when I found the Grab Bags of Reeses Minis in the supermarket I grabbed a bag as they are just so cute and encorporated them into some cupcakes! There are quite a few elements to these cupcakes which make them extremely special and perhaps even more delicious, the peanut butter frosting is really something, I love the sweet and salty combination which is brought up another level by the layer of Nutella on top. The Nutella is there to level out the cupcakes so they look stylish and set a flat platform to ice but more importantly they add another nutty element, a understand end hazelnut element to these supreme cupcakes!

Reeses Cups Cupcakes

Makes 18

125g self raising flour

125g caster sugar

2 eggs

170g softened butter

1/2 tsp baking powder

1/2 tsp vanilla essence

2 tbsp cocoa powder

3 tbsp. Peanut Butter

500g icing sugar

50ml milk

Grab Bag Reeses Minis

• Preheat the oven to 195oc and prepare your muffin trays with cupcake cases, I use a 12 and a 6 as this recipe makes 18.
• In a large mixing bowl cream 125g of the butter and the sugar together. 
• Set to one side and in another bowl whisk the 2 eggs.
• Sift the flour into the mixing bowl gradually, this will produce a very stiff batter. Add the baking soda and then start to add the whisked eggs gradually and a soft and fluffy batter will start to form. 
• Add the vanilla essence and cocoa powder and stir again, set to one side..
• Spoon 1 tbsp. of cake mixture into each cupcake case and once the mixture has been delved out pop 1 Reeses Mini into the mixture and with the handle of a fork or spoon, push it into the mixture until nestled in. Place the trays into the oven for 15 minutes until golden.
• In a food processor, Add the remaining 45g butter and the icing sugar and mix in the processor. This will create a very stiff mixture. Using the milk, very gradually add a few drops at a time, checking the icing is not becoming too wet but is also not too stiff. Add the peanut butter and whizz again. Once the icing is ready remove from the processor into a bowl and keep in the fridge until ready to pipe.
• Once the cakes are cool using a knife, grab the Nutella and level out the sponge with a chocolate layering, then using a rose head and a piping bag, pipe the icing onto the cupcakes and to decorate pop a Reeses Mini on top , however you can decorate how you please!