3/4 c. flour
1/2 c. cocoa powder
1/2 c. sugar
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/3 c. vegetable oil
1/3 c. milk
1 tsp. vanilla
1/3 c. hot water
1/4 c. plain yogurt
12 snack-sized Reese Cups (NOT minis!)
Peanut Butter Buttercream Frosting
Preheat oven to 350F and place paper cupcake liners into a cupcake pan.
In a large mixing bowl, combine flour, cocoa powder, sugars, baking powder, and baking soda until well combined. Add vegetable oil, milk, egg, and vanilla and mix well.
Pour in hot water and stir until everything is well-combined. Add in yogurt and mix.
Fill each paper cup halfway full and add one (unwrapped) Reeses in each. Cover with the rest of the batter, assuring that the Reeses are completely covered.
Bake for 16-19 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool several minutes before removing from the pan.
Once cupcakes are completely cooled, cover with peanut butter buttercream frosting and spring chopped Reeses on top. The chopped Reeses may need to be gently pressed into the frosting to stick!
Makes: 12 servings
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 19 minutes
Adapted from CookingClassy.