Monday Recipe: Peanut Butter Cup Cupcakes V1

Wow that’s a mouthful! As a fruit hater, my brother is never impressed by all my fruit cupcakes. So he decided to set me some challenges and this is the first one I’ve actually completed! United by our love of American candy (especially Reese’s Peanut Butter Cups), he set me the challenge of making Reese’s cupcakes.  These are my first attempt at the challenge and were made to accompany his massive birthday cake.

This is Version 1 of the recipe, kind of a beta test really! I have 2 variations which I need to try next, but that will have to wait until he buys a jar of peanut butter (I actually hate the stuff so I refuse to buy any).  As usual this recipe is designed for use in a cupcake maker and will make 6 fairy cake sized cakes, the recipe can easily be scaled up and should work in an oven equally well.

Ingredients
1 large egg
30g/1oz Self-rising flour, sifted
20g/1oz coco powder, sifted
50g/2oz Caster sugar
50g/2oz Softened butter or margarine
6 Reese’s Peanut Butter Cups in miniature size (removed from paper cases!)

Method
Cream together the butter and sugar then beat in the egg. Fold in the flour and coco powder, then put a small blob of cake mix into the bottom of each cake cases and put a Peanut Butter Cup in each case (obviously on top of the cake mix blob). Divide the rest of the mixture evenly between the cake cases and bake in the cupcake maker for approximately 10 minutes or in the oven at Gas 4/180 C for about 15 minutes. The cakes are ready when a skewer inserted into the thickest part of the cake comes out clean! Try and avoid stabbing the chocolate when you check.
Leave on a wire rack to cool.

These are tasty as is but are also great topped with a cream cheese frosting.