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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
1 bag of miniature Reese's cups
Preheat oven to 350. Line pans with cupcake paper.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.
Pour a little bit of batter into a cupcake wrapper, place a mini Reeses inside, put more batter on top... and continue until all the cupcake wrappers are full.
Bake 23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
For the peanut butter frosting:
1 (8 oz) pkg cream cheese, at room temperature
4 tbsp butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup whipped topping
In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add whipped topping and beat until smooth and creamy.
For the Chocolate Frosting:
2 sticks unsalted butter, soft
1 tbsp + 1 tsp milk
6 oz semisweet chocolate melted and cooled until lukewarm
1 tsp vanilla extract
1 1/4 cup confectioner's sugar
Beat the butter until soft and creamy, about 3 minutes. Add the milk as you need it, and beat until smooth. Add the melted chocolate and beat well. Add vanilla, and beat for 3 minutes. Slowly add the sugar and beat until you reach your desired consistency.
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BLACK MAGIC CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
1 bag of miniature Reese's cups
Preheat oven to 350. Line pans with cupcake paper.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.
Pour a little bit of batter into a cupcake wrapper, place a mini Reeses inside, put more batter on top... and continue until all the cupcake wrappers are full.
Bake 23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
For the peanut butter frosting:
1 (8 oz) pkg cream cheese, at room temperature
4 tbsp butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup whipped topping
In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add whipped topping and beat until smooth and creamy.
For the Chocolate Frosting:
2 sticks unsalted butter, soft
1 tbsp + 1 tsp milk
6 oz semisweet chocolate melted and cooled until lukewarm
1 tsp vanilla extract
1 1/4 cup confectioner's sugar
Beat the butter until soft and creamy, about 3 minutes. Add the milk as you need it, and beat until smooth. Add the melted chocolate and beat well. Add vanilla, and beat for 3 minutes. Slowly add the sugar and beat until you reach your desired consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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