Name: Reese's Cupcakes
Ingredients: 1 cup (two sticks) sweet butter, softened; 1 cup granulated sugar; 2 cups cake flour; 2 tsp. baking powder; 1 tsp. salt; 4 large eggs; 1/2 cup buttermilk; 1 cup peanut butter; 1 cup creamy peanut butter; 8 tablespoons (1 stick) butter, at room temperature; 2 cups confectioners’ sugar, sifted; 3 to 4 tablespoons milk; 2 teaspoons pure vanilla extract; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 2 1/4 cup powdered sugar, sifted; 1 teaspoon pure vanilla extract; 2 tablespoons milk; 1/2 cup heavy cream; 1/3 cup Ovaltine

Ingredients

Peanut Butter Cupcakes

1 cup (two sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 cup peanut butter

Peanut Butter Frosting

1 cup creamy peanut butter
8 tablespoons (1 stick) butter, at room temperature
2 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
2 teaspoons pure vanilla extract

Chocolate Frosting

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup Ovaltine

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Instructions

For the cupcakes

Preheat the oven to 350 degrees Fahrenheit. Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2-3 minutes. Stir in the peanut butter until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from oven and cool for five minutes. Then remove the cupcakes and cool on a rack.

For the chocolate frosting

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes. Yuuuuuuuuum!!

For the peanut butter frosting

Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine. Add the confectioners’ sugar, 3 tablespoons milk, and the vanilla. Blend with the mixer on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.