Peanut butter lovers unite. Think, the famous reese’s peanut butter cups but reincarnated as a cupcake. After some major tweaking to the all-important peanut butter filling since the first batch many months ago, I can finally declare version 2.0 as da bomb dignity.
A heaping teaspoon of that salty-sweet, peanut butter and ricotta cheese concoction was dropped into each cupcake liner filled with chocolate batter. Baked and frosted with swirls of fudgy dark chocolate ganache frosting. There is only one way to savour these babies (if i may insist!): after carefully removing the cupcake from its pleated liner, take a bite from the top of the frosting right down to the bottom. You must get all components in one bite. Then do a little happy jiggy dance.
These are no doubt, pretty damn indulgent. So I made them into mini cupcakes and brought them to school to give my friends at uni at little treat. Sharing the love/calories, you would say?
Reese’s Peanut Butter Cup(cakes)
Makes 12 wickedly delicious cupcakes or 24 mini ones
Any chocolate cupcake batter
(One of my faves here Blood Orange + Chocolate Cupcakes)
Whipped dark Chocolate Ganache Frosting
Peanut-Ricotta Filing:
1/2 cup smooth peanut butter
1/4 cup ricotta cheese (cream cheese would work as well)
1 t pure vanilla
90-100g powdered sugar, to taste
Pinch of sea salt
Whisk together all the ingredients for the filling and chill in the fridge until firm. Fill each paper liner with cupcake batter up to the halfway mark. Drop about a tablespoon of filling into each paper liner and top with more batter until the liner is filled 2/3 of the way. Bake and cool. My mini-cupcakes took 13 minutes in the oven. Frost the cupcakes when completely cooled.
Eat me, delicious. 