1 1/8 cups (255g) all-purpose flour
1/4 cup (55g) Cocoa
1 1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup (110g) packed light brown sugar
1/2 cup (100g) granulated white sugar
1/2 cup (125ml) milk, plus2 tbs milk
1/4 cup warm water
2 tbs brewed coffee
1/2 cup (125ml) melted butter
12 Reese’s Peanut Butter Cups (not the mini ones)
1. Preheat the oven to 350ºF (175ºC)
2. Line a cupcake pan with 12 paper liners, and place a Reece’s Peanut Butter Cup in the bottom of each paper liner.
3. In one bowl sift together the flour, cocoa, baking soda, and salt.
4. In a separate bowl, mix together the egg, brown sugar, and white sugar. Then whisk in the milk, coffee, and melted butter.
5. Add in the dry ingredients until well mixed.
6.Divide the batter evenly among 12 cupcake molds. Fill about three-quarters full.
7. Bake for 15 – 20 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.
For the frosting simply whip in some smooth (not natural) peanut butter into your regular buttercream icing and pipe on top of your cooled cupcakes. The result is a moist and delicious chocolate cupcake with a peanut butter surprise at the bottom and a nice creamy peanut butter frosting on top.