Reese's Peanut Butter Cupcakes

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• ½ cup creamy peanut butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 cup unsalted butter, softened to room temperature
• 1 cup creamy peanut butter
• 4 cups powdered sugar, sifted
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully blended. Gradually add this mixture to the dry ingredients and mix until just combined.
4. Carefully stir in the boiling water.
5. Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. In a medium bowl, mix together the peanut butter, powdered sugar, and milk until smooth. Adjust the consistency with more milk if necessary. Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake and fill them with the creamy peanut butter filling.
8. In a large bowl, beat together the softened butter and peanut butter until creamy and smooth. Gradually add the powdered sugar and mix until combined. Add the heavy cream and vanilla extract, then beat on high speed for about 2 minutes until light and fluffy.
9. Use a piping bag or a knife to generously frost each cupcake with the peanut butter frosting.