Reese's Smore's Cupcakes

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PREP TIME: 15 MIN

BAKE TIME: 20 MIN

TOTAL TIME: 35

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When I am not baking these I will be dreaming about them. These are just layers of deliciousness. There is a marshmallow layer with chocolate and graham crackers. The amazing peanut butter buttercream.

Ingredients

Chocolate Cupcake

• 1 Cup + 1 TBSP Flour
• 1/4 Cup Dark Cocoa Powder
• 2 TBSP Cocoa Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/2 Cup Buttermilk or a thick milk like lifeway kefir
• 1/3 Cup Cooffee(or Water +1 Tsp Instant Coffee)
• 1 Cup Sugar
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 2 Tsp Vanilla
• 12 Regular Size Marshmallows(for the marshmallow layer)
• 12 Regular Size Reeses

Peanut Butter Buttercream

• 1 1/2 Cups Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 1 1/2 Tbsp Half and Half
• 1/2 Tsp Vanilla
• 1/3 Cup Peanut Butter

Chocolate Ganache

1/2 Cup Semi Sweet Chocolate

1/3 Cup Heavy Whipping Cream

Chocolate Cupcakes

1. Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
2. In a large bowl combine buttermilk, sugar,eggs vegetable oil,coffee and vanilla. Whisk until well combined
3. In a separate bowl, sift all your dry ingredients.
4. Add your dry ingredients to your wet ingredients in two additions and whisk until combined well. But do not over mix.
5. Fill cupcakes 2/3 of the way full.
6. Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
7. Allow cupcakes to cool completely.

Peanut Butter Buttercream

1. In a stand mixer or hand mixer whisk your unsalted butter on med/high Speed for about 5 minutes until it is soft and fluffy.
2. Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your half and half and vanilla then continue adding your sugar.
3. Add peanut Butter and whisk for about 3-5 more minutes until lighter in color and soft but fluffy in texture.
4. Scrape the sides and bottom of the bowl and whisk for about 2-3 more minutes to make sure all of the peanut butter incorporated well into the buttercream.

Assembly

5. Once your cupcakes are cooled, make the ganache by adding the chocolate chips and heavy whipping cream into a microwave safe bowl and microwave in 35 second intervals mixing inbetween. Mine only took 1 round. Allow to cool but not harden. Once the ganache is cooled cut marshmallows in half and gently stick the rounder part faces down so you have the flatter part faced up. The marshmallows are sticky they will stick to the cupcake.
6. Next, VERY CAREFULLY torch the top of the marshmallows and allow to cool.
7. Once the marshmallows are cooled spread about 1/2 Tbsp of chocolate ganache on top and to the sides of the marshmallow and let it drip down the cupcake to have that beautiful look. Drizzle some graham cracker crumbs and refrigerate for about 15 minutes to harden the chocolate.
8. (I used a 1M Wilton piping tip) Pipe the peanut butter buttercream on top.
9. Top with half a reeses and a piece of graham cracker.
10. Refrigerate to set for 1-2 hours.
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