Friday, August 6, 2010

Chocolate Peanut Butter Cupcakes

Glen, my husband, loves Reeseʻs Peanut Butter Cups. Always have. Always will. I am not a big fan but because he loves them, I love them. So when I saw this post by Joy the Baker I jumped on it! Too bad I jumped on it when it was away on a trip. It's all in the timing I suppose.

Turns out the recipe for the cupcakes is vegan. Not a one single egg. No sirree. Not for this one. A good dose of canola oil apparently did the moist trick. Super easy to make and like the recipe said, it seems a bit runny, but it bakes up nicely. I used the full 24 minutes in the oven. Just an fyi.

And I used my nifty tupperware piping fancy swirly thing to put on the frosting. I just happen to love the look. But you don't need to. Heck, after you place the reese's peanut butter cup pieces on it, no one really cares how the frosting is put on. It is that good. I found myself eating it without the cupcake. On numerous occasions. I think I need more right now.

I took a dozen cupcakes to work. And comments were very positive. I suspect that maybe they just want to assure a continuous stream of goodies on Aloha Friday but I'm not sure. One office staff member (a male whose name shall remain anonymous, insisted that it was the best ever. And the look of amazement on his face as I told him that I received 7s and 8s from other staff members was almost laughable. . He swears it's a 10 in his book. I think he also considers himself somewhat of a connoisseur. Yay me.


Click here for the recipe.

The recipe made a nice bunch of 24 cupcakes. My friends were surprised that vegan cupcakes could be so moist and delicious! Too bad the frosting isn't vegan. Or maybe not. Anything that's delicious is good for me, vegan or not.