Had some Reese's Peanut Butter Cups in the fridge and so brought them to my sis's place to do experimental baking. Used my usual cupcake recipe but added cocoa powder to make chocolate flavour cupcakes to go with the peanut butter cups. Tried one of them and the taste was surprisingly good. Chocolaty cake with salty peanut butter is a rather good combination.
Today happened to be Mid Autumn Festival or what the Korean called Chuseok so here’s Happy Mid Autumn Festival to all my Chinese visitors and Happy Chuseok to all my Korean visitors.
 Reese's Peanut Butter Cups  A look on the outside |  The cupcakes  |
Ingredients (Makes 6):
50g butter - soften
50g castor sugar
50g self-rising flour
2/3 tbsp cocoa powder
6 Reese’s peanut butter cups
15ml milk
1 egg
Method:
1. Pre-heat oven to 160 degree celcius
2. Line 6 silicon muffin cases with cupcake cases
3. Sift the flour and cocoa powder then set aside
4. Place butter and sugar in a large bowl and beat with an electric mixer for 2 mins till fluffy
5. Add egg and milk then beat with an electric mixer for 1 min till well combined
6. Fold in the flour and cocoa powder
7. Fill the cupcake cases about 1/3 full with some cake batter
8. Unwrap the Reese’s peanut butter cup and place one onto the batter in each cupcake cases
9. Fill the cupcake cases with the rest of the cake batter, covering the peanut butter cups
10. Bake for 18mins until cupcakes risen and firm to touch then do the toothpick test
11. If the toothpick comes out clean, transfer the cakes to a wire rack and allow to cool
---------------- Edited on 1 Oct 2012 ----------------
Brought some of the cupcakes to office for colleagues to try. One of them, E, commented that it was a bit too sweet while the rest gave positive feedback such as a nice surprise to find a Reese's peanut butter cup hidden in the cupcake. Explained to E that it could be due to the layer of chocolate covering the peanut butter cup since I didn't add extra sugar to the recipe.
Recipe submitted to Munch Ministry
1. Pre-heat oven to 160 degree celcius
2. Line 6 silicon muffin cases with cupcake cases
3. Sift the flour and cocoa powder then set aside
4. Place butter and sugar in a large bowl and beat with an electric mixer for 2 mins till fluffy
5. Add egg and milk then beat with an electric mixer for 1 min till well combined
6. Fold in the flour and cocoa powder
7. Fill the cupcake cases about 1/3 full with some cake batter
8. Unwrap the Reese’s peanut butter cup and place one onto the batter in each cupcake cases
9. Fill the cupcake cases with the rest of the cake batter, covering the peanut butter cups
10. Bake for 18mins until cupcakes risen and firm to touch then do the toothpick test
11. If the toothpick comes out clean, transfer the cakes to a wire rack and allow to cool
---------------- Edited on 1 Oct 2012 ----------------
Brought some of the cupcakes to office for colleagues to try. One of them, E, commented that it was a bit too sweet while the rest gave positive feedback such as a nice surprise to find a Reese's peanut butter cup hidden in the cupcake. Explained to E that it could be due to the layer of chocolate covering the peanut butter cup since I didn't add extra sugar to the recipe.
Recipe submitted to Munch Ministry
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