Reese's Pieces Cupcakes
For the Cupcakes:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter room temperature
- 2 cups sugar
- 5 large eggs room temperature
- 1 1/4 cups buttermilk
- 2 tablespoons vanilla extract
- 1/2 cup peanut butter
- Reese's pieces candies for center of cupcakes
For the swiss meringue buttercream
- 9 egg whites
- 1 1/2 cups granulated sugar
- 6 sticks unsalted butter softened to room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups peanut butter
Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. When cooled, cut the center out of your cupcake and fill with jam (I used grape).
Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Add in the vanilla extract and peanut butter and stir to combine. Using a large open star piping tip, pipe the frosting on the cupcakes.
Calories: 483kcal | Carbohydrates: 39g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 96mg | Sodium: 126mg | Fiber: 1g | Sugar: 26g