It being Colt’s birthday yesterday, I had an excuse to make a little something sweet. And, as luck would have it, I came across a recipe on cookingclassy.com (the Reese’s Cupcake!!!) that was perfectly suited for the occasion.
Below, is my documented (and surprisingly successful) attempt at making them, should anyone care to try it out. I tweaked the recipe a tiny bit, using almond milk instead of dairy and making fewer, larger cupcakes as opposed to the “regular” size that’s called for in the original. I should warn you, however, that I am less than skilled with the aesthetics of baking. My cakes/cookies/brownies/etc. might taste wonderful, but they will, more often than not, wind up looking fairly rough. And since cupcakes are nearly as much about appearance as they are taste, I may or may not have been stressed when it came time to add the frosting.
This time, though, the recipe turned out quite tasty and at least somewhat mimicked the look of a professional cupcake… somewhat.
Recipe makes 10 cupcakes (when using “Jumbo,” foil cupcake liners)
1. ½ cup unsweetened cocoa powder
2. ¾ cup all-purpose flour
3. ½ cup granulated sugar and ½ cup packed light-brown sugar
4. 1 tsp baking powder
5. ½ tsp baking soda
6. ¼ tsp salt
7. 1/3 cup vegetable oil
8. 1/3 cup unsweetened vanilla almond milk
9. 1 tsp vanilla extract
10. 1 large egg
11. 1/3 cup hot water
12. ¼ cup low-fat sour cream
13. 11 snack sized Reese’s, 5 chopped into halves and 6 chopped into small pieces (to act as a garnish atop the frosting)
Preheat oven to 350 degrees.
1. In large bowl, whisk together ingredients 1-6 for 30 seconds.
2. Add in the vegetable oil, almond milk, egg and vanilla to the dry mixture and beat with an electric mixer (on low speed) for 2 minutes. Pour in hot water and stir until combined.
3. Add sour cream and mix well.
4. Divvy up the cupcake batter among the 10 cupcake liners—I used 1/3 cup of batter per cupcake and had exactly the right amount to make 10.
5. Place half of a Reese’s in the middle (push down until it disappears beneath the batter) of each cupcake and bake for 18-20 min, until toothpick inserted in center of a cupcake comes out clean.
6. Remove from oven and place cupcakes on a cooling rack until they have cooled completely.
PEANUT BUTTER BUTTERCREAM FROSTING:
1. Paddle attachment for the Kitchenaide mixer
2. ½ cup unsalted butter
3. ½ cup whipped peanut butter (I love the way Jif’s tastes)
4. 2 tbs low-fat sour cream
5. 2 ½ cups powdered sugar
6. 4 tbs heavy whipping cream
1. Use an electric stand mixer (I used my Kitchenaide) with the paddle attachment to whip butter and peanut butter on medium-high speed, until it has become pale and fairly fluffy—5 or 6 minutes.
2. Blend the vanilla, sour cream and powdered sugar first, then gradually add the cream one table spoon at a time.
3. Whip the mixture for another 5 minutes and… Voila! Fluffy Peanut Butter Buttercream Frosting!
*Ice the completely cooled cupcakes with the frosting and top with the Reese’s chunks that you cut earlier.
In 1 Unfrosted Cupcake:
- Calories: 214
- Fat: 8.5g
- Saturated fat: 2.3g
- Protein: 2.6g
- Carbohydrate: 33.6g
- Fiber: 0.2g
- Sugars: 25.8g
- Cholesterol: 21.9mg
- Sodium: 109.1mg
In 1/10 of the Frosting Mixture:
- Calories: 257
- Fat: 16.3g
- Saturated fat: 8.4g
- Protein: 2.7g
- Carbohydrate: 26.2g
- Fiber: 0.7g
- Sugars: 24.5mg
- Cholesterol: 33.4mg
- Sodium: 47.7mg