Ingredients :
- 1 package chocolate cake mix
- 1 package instant chocolate pudding
- 1 cup sour cream
- 1 cup olive oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso in 1/2 cup of warm water
- 1 package Reese's Minis (frozen)
- For the peanut butter buttercream:
- 3 sticks softened unsalted butter
- 1 cup peanut butter (I used creamy)
- 2 tablespoons vanilla
- 5 1/2 cups powdered sugar
- 7 tablespoons heavy cream
- 1/2 teaspoon cinnamon
Method :
- FOR THE CUPCAKES: Preheat oven to 350°F and line your muffin tins with cupcake liners
- In a large bowl beat together cake mix, pudding mix, sour cream, eggs, oil, espresso mixture and vanilla and beat until well combined
- Transfer mix into the muffin tins (about 3/4 of the way full) makes 2 dozen cupcakes
- Bake in your preheated over for 18-21 minutes
- FOR FROSTING: in a large bowl cream softened butter with peanut butter until fluffy. Now gradually add in sifted powdered sugar until well blended.
- Add 4 tablespoons of heavy cream and vanilla. blend until moist. add your additional 3 tablespoons of heavy cream and beat until fluffy
- Pipe the frosting onto the cupcakes when cooled and garnish with chopped Reese"s minis!
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