I received a phenomenal cupcake order this week: A request for Reese’s Cupcakes 😀 I used my favorite chocolate cake base, topped with a fluffy peanut butter buttercream, chocolate ganache, crushed peanuts, sea salt, and a mini Reeses.
Begin by preheating oven to 350ºF. Line 2 regular muffin pans with cupcake liners. Combine flour, granulated sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth and completely combined. Fill each cupcake liner 2/3 full. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 16 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
Oh my! They look divine! Wish I could taste one right now. ?
Is it 3/4 warm water or 1 1/2 cup warm water?
3/4 cup! sorry about that, I normally make a double batch!!
Would using this recipe to make a cake be alright?
Yes, it should work great!! but the layers will be super moist / tender, so i recommend chilling them before frosting to make the process easier!
Approx how many does this recipe yield? And can it be easily doubled?
This yields about 2 dozen, and you can double it if you want!
Can I use Cake Flour? or should I use regular?
This is seriously a wonderful recipe!!! The chocolate cupcakes are my go to now and the peanut butter buttercream is to die for!! I didn’t add as much powdered sugar since I like less sweet frostings and it was so peanut buttery delicious!!!
Hi, I’m having trouble finding the Dutch processed cocoa powder. Could you use regular cocoa powder?
Yah, you definitely can! The taste will be slightly different, but it will still taste great!
Can you freeze these? If so, how long could they stay in the freezer?
They can be frozen for up to a week, if wrapped tightly or placed in an airtight container!
hihi how much cocoa should be used? 3/4 cup?
do you mean for the cupcake batter? yes, 3/4 of a cup!
Is there anyways to alter this to a vanilla cupcake recipe instead ? I used your vanilla cupcake recipe serveral times and can’t get the consistency right . These chocolate cupcakes are so fluffy & perfect! I’d definitely make this my go to for chocolate & vanilla cupcakes it it’s possible !
Do you think if I made this chocolate cupcake batter and your vanilla cupcake batter and swirl them together for a marble cupcake? Or are the two consistencies too different to bake together?
definitely! I think that would work great 🙂 It’s going to make a lot of cupcakes though!!!