K&J’s Elegant Pastries: White Chocolate Peanut Butter Cupcakes

K&J's Elegant Pastries: White Chocolate Peanut Butter Cupcakes

Ingredients:

2 cups sugar

1 ¾ cups all-purpose flour

¾ cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Toppings and fillings:

1 cup of Chocolate Ganache

1 package of Reese's white chocolate

1 package of mini Reese's pieces

1 cup of Chunky Peanut Butter

Directions:

Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish, if desired.

Makes about 36 cupcakes.

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