So a few months back, for my brother-in-law's birthday, I created the Snickerdoodle Cupcake. It was a hit. A new fave of most who tried it. So going with that theme, I decided to create a whole line of "Cookie Jar" Cupcakes! The Peanut Butter cookie is one of my husband's favorite cookies, so this one was a must try. I went with a chocolate cake . . .because everyone knows that chocolate and peanut butter go hand in hand!
Reese's Peanut Butter Cookie Cupcakes
CUPCAKES:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream
1. Cream together butter and brown sugar and vanilla.
2. Add in eggs, one at a time.
3. Stir in vanilla.
4. In a separate bowl combine flour, cocoa, and baking soda.
5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.
6. Scoop into a muffin pan lined with cupcake papers, mostly full.
7. Bake at 350 for about 18 to 20 minutes or until set.
PEANUT BUTTER BUTTERCREAM:
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 or 3 Tbsp milk
1. Prepare cupcakes and let cool completely.
2. Mix together butter, peanut butter, powdered sugar, and vanilla.
3. Stir in milk.
4. Whip frosting till it's light and fluffy.
5. Pipe onto cupcakes and top with a cookie!
REESE'S PEANUT BUTTER COOKIES:
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp baking soda
1/2 tsp vanilla extract
1/2 cup butter
3/4 cup peanut butter (I recommend Jif or Reese's. . .In my ipinion it's the BEST!)
1/2 tsp salt
1 3/4 cups flour
1. Cream together brown sugar, white sugar, and butter.
2. Add peanut butter.
3. Add in egg and mix until combined.
4. Mix in baking soda, salt, and vanilla.
5. Mix in flour until combined.
6. Roll balls in sugar, and then press criss-cross with fork.
7. Bake at 350 for 10 minutes or until cookies are puffy and slightly browned.
8. Top cupcakes!
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