My mind goes thirteen million miles a minute and I was getting tired of limiting myself soooo I thought I'd share my pinspiration that has become reality. With DIY projects, interior decor for apartments, cupcakes, cakepops, dessert tables and organization for your every day life...I'm hoping it will inspire one of you. Browse around and get inspired! Thank you for visiting the new Tickle Me Sweet page!
On today's agenda we have Reese's filled chocolate cupcakes with a peanut butter buttercream and two quick and easy DIY projects!
Pretty much every one in my life is obsessed with Reese's and chocolate. So one morning at 5:30 am when I couldn't sleep any longer, I made my cup of coffee and a batch of cupcakes. Totes normal, I know. It turned out to be a good way to get rid of the left over Easter candy we had laying around my apartment.
I used Paula Deen's Chocolate Cupcakes for my base cupcake and pushed a Reese's Easter candy into the middle once I poured the batter. I whipped up some peanut butter buttercream and topped them with mini cupcakes with a mini Reese's on top. Over load? Maybe but hey it was 5:30 in the morning.
Paula Deen's Recipe:
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
I tweaked this recipe just a little by cutting the sour cream in half, using 1 1/2 cups of sugar and 3/4 veggie oil. The sour cream gives the cupcake moisture but to me you could almost taste it too much, I found when I cut it down it was the perfect balance.
Once the batter was poured I pushed a Reese's peanut butter Easter egg in the middle.
Pre-heated the oven at 350 and baked them for about 15 minutes, I always check early with a toothpick so I don't over bake them! If it comes out clean all the way, take them out of the oven then out of the tin onto a cooling rack! Do not frost until completely cool!
Once they cooled, I started making a basic buttercream with powder sugar, unsalted butter, vanilla extract and milk with a scoop of peanut butter. My favorite recipe for buttercream is Magnolia Bakery's! (If you use this recipe, follow the times listed) I wasn't a fan of this batch of frosting because I felt it was too grainy and I also was in a hurry for work! ...shame on me, if I took my time the frosting would look fluffier and more appealing! I topped them with a mini cupcake (not Reese's filled) with a super mini Reese's on top. I shaved chocolate and sprinkled it over the other cupcakes as well.
Head over to the DIY section for this weeks DIY! They took me less than 30 minutes to make and less than $25!
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