Reese's Peanut Butter Cupcakes

Cupcakes:

1 cup flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 stick of butter, softened

1 egg

1 teaspoon vanilla

1/2 cup lukewarm water

1/4 cup buttermilk

Frosting:

6 tablespoons unsalted butter, softened

3/4 cup sifted powdered sugar

3/4 cup smooth peanut butter

1/4 cup half and half (or heavy cream)

1 bag of Mini Reese's Cups

Preheat oven at 350 degrees F. Line standard muffin pan with white paper or foil cups. Mix flour, cocoa powder, baking soda, and salt in a bowl. In a larger bowl, beat together granulated sugar, brown sugar, and butter until light and fluffy (2 minutes). Beat in egg and vanilla until combined. On low speed, add the dry ingredients in three additions, alternating with water and buttermilk. After all ingredients are added, beat on medium until the batter is mixed thoroughly (30 seconds should be fine). Fill the cups about 3/4 full, and bake for 18-20 minutes. Let the cupcakes cool completely on a wire rack before frosting.

To make the peanut butter frosting, beat together the butter, sugar, peanut butter, and half and half until completely combined, about 2 minutes. You can pipe the icing on, but I thought peanut putter looked good a little messy. I topped mine with Mini Reese's cups, but it would also be cool to drizzle some melted chocolate on them or put some chocolate curls to make them look fancier.