Peanut Butter Cup Cupcakes

Having grown up in its neighboring state, it’s embarrassing to admit that my main impressions of West Virginia came not from outings to its tree-filled mountains, but from off-color jokes and one “wild and wonderful” documentary. So you can imagine my reaction when I first heard that MM’s family has made an annual trip to this very state for over 60 years for a week of sun, outdoor air, and relaxation.

Huh?

Let me tell you, I was in for a pleasant surprise. Sure there are colorful personalities and people who live up to (and exceed) your expectations of the typical West Virginian, but all of the jokes in the world don’t prepare you for just how beautiful the state’s land and mountains are. How nice is it to see this view every rising and setting of the sun?

So what did we do? There was a lot of golfing (Barb and I drove the cart and drank wine—I’m pretty sure we got the better end of the deal):

Sun bathing (no photos…you’re welcome). Spa time (me and my paraffin-tipped toes were extremely content in this picture):

Playing with dogs who can drink from water bottles (this woman is incredible-she and her dogs walk 6-8 miles every day, and the dogs get treats from many of the cabins in the park. She remembers details about this family from over 10 years ago, since she's walked past their cabin every time they've been in the area over the years):

We even celebrated a 90^th birthday—birthday girl is on the right:

I'd like to point out that it was deathly hot outside in this photo. I have no idea how he was wearing  sweater!

After spending a week hitting the pool, relaxing at the spa, and soaking up the views in Oglebay Park (outside of Wheeling), I can see why the family loves this place. Your mind goes to a serene place when you’re surrounded by pretty views, happy people, and a constant supply of tasty treats (thanks, cooks!).

Katie, who at 34 weeks pregnant STILL is only showing in her stomach (you’d like to hate her, but you can’t because she’s too fun) decided to man dessert-making responsibilities. This was one of her many creations, and I almost died the first time I tried these cupcakes. Sadly, I can verify that the fifth or sixth cupcake was just as good as the first…oops, willpower can visit another week.

Peanut Butter Cup Cupcakes

Recipe adapted from My Baking Addiction
YIELD: 24 Cupcakes

Ingredients:

CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

PEANUT BUTTER BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
1 cup creamy peanut butter
1 tablespoon vanilla extract
3 cups confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

Directions:
CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.