Reese’s Peanut Butter Eggs, How do I love thee? Let me count the ways…

Spring is definitely my favorite season of the year and not for the reason one might think. The reason: Reese’s Peanut Butter Eggs. Yes, I know. Seems like I should be more excited about the flowers blooming and planting herbs and gardens, and the wonderful harvest that Spring brings and while I do love all those things, I kind of love these peanut butter eggs just a bit more. I know I can get a Reese’s PB cup at any given time but it really isn’t the same and this is because of the peanut butter to chocolate ratio–little chocolate + extra PB = Skipping through fields of candy canes and lollipops with rainbows and sunshine. Yes, they make me that happy. But besides my hardcore love of peanut butter, I love the blending of salty and sweet and the Reese’s PB egg does just that.

Reese’s has caught on to the obsession of those of us who look forward to the eggs that come out in spring and have begun selling similar items, such as, pumpkins and Christmas tree shaped PB cups which do what the egg does, increase the PB to chocolate ratio. So technically, they are available from the end of Fall to Spring, however, I will only buy the eggs the day after Easter. It’s a tradition. The Reese’s Peanut Butter Egg has been a favorite of mine since high school. My sister (who is also an egg fanatic) and I couldn’t wait for the day after Easter so we could load up on these half priced goodies. We would literally buy 10+ bags and enjoy them into the summertime. So we keep this tradition alive and stock up as much as we can. If one runs out before the other, there is some silent grumbling and maybe even some quick thoughts of not sharing but in the end we do the right thing… we share.

So I guess it’s only natural that I make a cupcake after my favorite candy in this whole wide world. And the internet is full of Reese’s peanut butter cup inspired cupcakes but this is a personal favorite of mine. And as much as I considered not sharing this recipe, I feel as though I would be letting down the PB egg fan community. So pull up a chair (if you’re not sitting), sit back and feast your eyes on this deliciously rich, moist, sweet, salty cupcake that will make your eyes roll back and leave a huge smile on your face.

LRBK’s “Skippy Loves Choco” cupcakes (Yields 12 cupcakes)

  • 1 cup of unbleached AP flour (sifted)
  • 1/2 cup unbleached white wheat flour (sifted)
  • 1/2 cup dutch cocoa powder
  • 1 cup of sugar
  • 1 teaspoon baking soda
  • 1/2 cup canola oil
  • 1 cup cold water (or weak coffee)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons white distilled vinegar

METHOD:

Preheat your oven to 350 degrees and line a muffin tin with liners.

Sift all dry ingredients together into a large bowl, set aside. Combine all wet ingredients (except vinegar) into mixer. Using the paddle attachment, mix on low (stir speed) until combined. Add dry ingredients slowly and increase speed on mixer to #2 speed on mixer until you reach a homogeneous mixture (about 2 minutes). Scrape sides of the bowl regularly. Add vinegar and stir on #2 speed for another minute. Pour batter just slightly over half in each liner and place in the middle rack of your oven. Bake for 15-18 minutes. Let cool on wire rack.

Peanut Butter Frosting (Yields: enough frosting for 12 cupcakes)

  • 1/2 cup of unsalted butter (1 stick), softened
  • 1 cup of creamy peanut butter (I used Skippy, obviously)
  • 3 cups powdered sugar (sifted)
  • 1/3 cup of heavy cream (milk will work too)
  • Pinch of salt
  • 1 teaspoon of pure vanilla extract
  • Mini Reese’s pb cups, halved

METHOD:

Using a mixer with paddle attachment, mix peanut butter, vanilla and salt until well combined. Scrape sides as needed. Add the sifted powdered sugar one cup at a time, scraping the sides after each addition. Add the milk or heavy cream and mix until smooth and creamy. This frosting will be slightly loose but thick enough to pipe with. If too runny, add more sugar. If too stiff, add more heavy cream or milk. Frost cupcakes and top with Reese’s peanut butter wedge.

LRBK sells these delectably fabulous cupcakes in regular and littleBIG bites. Check them  out here! 

Love this cupcake recipe or have tried them? Leave a comment and let me know what you think!

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