Red Velvet Cake Balls

This is weird: sometimes I updated my blog. This time when I was doing some small updates (ie. making my pictures larger), I noticed that this post disappeared and became the same as the post for another recipe. It freaked me out and upset me. See this blog- was not my attempt to reach stardom :) but really (1) a way for me to share recipes with my sister and stay close but (2) a little diary for me to look back on one day. I know the second sounds weird but it really is. I always write a little blurb about the day or week when I post. And when this post disappeared, I lost that genuine recall of that day. Well, when I get bummed, I take a nap.

So now that I am done with my nap- I came to the realization that I can capture this moment and day- and that is not so bad. And then I was happy again :) What I can I remember from this day- well I know I made these cake balls for the Dog Park BBQ get together that we have every once in awhile along with the Reese's Peanut Butter Cup Cheesecake and a little after I had made the Carrot Cake Balls for my grandfather-in-law's 80th birthday party.

Well- after making the cake balls last time- which was a trial and error for sure- I decided to make them again, this time Red Velvet- because who does not love red velvet and who does not love cream cheese frosting- that is right...no one :) hahahaha....This time the cake ball making experiencing went much more smoothly. The chocolate coating went on well and I am was quite proud of myself with how the decorations turned out. From what the party-goers told me- this was a hit. In fact, if I can mildly toot my own horn- they said I was better than professional cake balls they have tried .... oh yea! Definitely want to continue making cake balls to get better and I, hopefully, can one day reach Bakeralla status. That would be the day!

RED VELVET CAKE BALLS

Adpated from Bakarella's Cake Pop Book

INGREDIENTS

Preheat oven to 350F degrees

1 box of red velvet cake mix (Betty Crocker)

1 1/3 c. water

3 eggs

1/3 c. vegetable oil 

1 container of cream cheese frosting (Betty Cocker)

8 oz. of chocolate candymelts or chocolate bark

3 oz. bag of pink candymelts
1-2 tsp. vegetable oil

DIRECTIONS

 Make cake according to package instructions. Let cake cool completely (I usually cool over night). Once cooled, cut the edges off the cake (as well as top and bottom layers of the cake--the crusty part). In a large bowl using a food processor or your hands, crumble the cake into fine bits (I use my hands). Add about 1/2 of the cream cheese frosting. Mix well. If too dry add a tablesppon of frosting at a time. You do not want it too moist because the cake ball will fall apart. Roll into 1 1/2 inch round balls. Place in refrigerator until chilled, at least 30 minutes.

In the meantime, melt either chocolate bark or candy melt according to package directions. This is my secret, once the chocolate is melted I stir in the vegetable oil. This makes the chocolate have a smoother and shinier coating :)

Now, I am going to tell you how I get perfectly dipped cake balls but if you have your own method that works-- you are more than welcome to do it that way -- this is just whats worked best for me. Once chocolate has melted, take the cake balls and while holding the top half, dip the bottom half into the chocolate, then dip a cake pop stick into the chocolate (about 1/2 inch) and push into the center of the cake ball until about, no more, than half way through. Let cool. This will make it much easier to dip the rest of the cake ball. Otherwise I have found that the cake balls get stuck in the  chocolate or falls off the stick.

Once cooled, dip the top of the cake balls and a little part of the bottom, that was already coated into the chocolate. Shake off excess chocolate. Allow to cool by sticking into flower foam. Once dried, holding the cake ball with one hand, gently twist the cake pop stick with your other hand and pull out. If you would like cake pops- leave on stick. 

For the decorations: place melted pink candy melt in a frosting piping bag fitted with a 1 tip (a tip with small curricular opening). Then in a back and forth motion- drizzle pink chocolate over, cake balls.

Also see: No Bake Cake Batter Truffles for "My Little Cupcake" method.

Enjoy,

Chika

Reese's Peanut Butter Cup Cheesecake

First, I want to say that I have reached my goal of six posts in one month- its a good feeling. Second Happy Weekend! And wonderful weather weekends bring fun things- although wonderful weather in Texas just means kinda hot ;) Occassionally my dog park friends and I get together for good eats. The last time I had made Reese's Peanut Butter Cucpakes when we got together, well today brought on another occasion to make a tasty treat. It's always really nice getting together. Its a bonus, when you get to have a get together- in this case a delicious BBQ- and NOT talk about school and work :)

I was wondering what I would make, and then a friend had posted on our Facebook page (yes, we have a dogpark Facebook page, and its as awesome as you would think it is :)...dont be jealous) a recipe for Reese's Peanut Butter Cup Cheesecake and suggested that I make it. I thought why not?! I mean I've never made cheesecake before, so this would be a good chance. I always really love opportunities to make types of desserts that I never have before. And on this thinking of things I've never made- I realized I've never made brownies, so I really need to get on that, quick. Oddly this is third Reese's recipe I've made. Which, again, is weird becuase its not one of my favorite chocolates. But, hey, I do not really eat what I bake- so as long as other people enjoy it, Im happy. And from what I saw, people seemed to really like it.

Unlike what I thought- this was a really smooth recipe to make. Really little mess and no unexpected "Uh-Ohs" that popped up. The hubster really enjoyed it, but told me that it taste better when I used minimal peanut butter on the top of the cheesecake to hold half of the mini-Reese's Peanut butter Cups that I placed on top of the cheesecake. This was a surprise, because I thought the hubster did not like cheesecake, but I guess each day in marriage you will learn one new thing ;) I have a feeling Im going to love being married, and the hubster says Im going to enjoy making  him fat! :D

Thank you Angie for supplying the minature Reese's Peanut Butter
Cups

Forgive the condensation. These went from the refridgerator into the Texas
heat.

Lattace work on top

Minature Reese's Center

REESE'S PEANUT BUTTER CHEESECAKE 

Adapted from Mom on Time Out

INGREDIENTS

Preheat oven to 350F degrees

CRUST
1c. Graham Cracker Crumbs
6 Tbsp butter
4 Tbsp sugar(melted)

CHEESECAKE
18 miniature Reese's Peanut Butter Cups
16 oz (2 8 oz packages) of cream cheese
1 c sugar
1/4 c all-purpose flour
2 eggs, room temperature
2 tsp vanilla extract

TOPPING
Chocolate Candy Melts
Peanut Butter
9 minature Reese's Peanut Butter Cups

DIRECTIONS

Combine graham cracker crumbs and sugar. Mix in melted butter. Place 18 cupcake liners in muffin pan. Divide graham cracker crust evenly among 18 cups. I used a spice bottle to push the crumbs down evenly. Place one minature Reese's Peanut Butter Cup in the middle of the crust. For the cheesecake, mix cream cheese and sugar until smooth. Add in flour and vanilla extract. Then add in eggs, one at a time, making sure to mix well. Once blended, I used an ice cream scoop to place a spoonful of cheesecake mixture into the cupcake liners, making sure to cover the minature Reese's Peanut Butter. Bake for 20-25 minutes. My cheesecakes took right around 22 minutes. Allow to cool completely. Then melt candy melts and use either thin frosting tip or squeeze bottle to make criss cross patterns on the top. Finally place a dallop of peanut butter on top of cheese cake and garnish with half a minature Reese's Peanut Butter Cup (which I cut in half before I began making the cheesecake).

Enjoy,
Chika

Carrot Cake Balls

My grand-father-in-law's 80th Birthday went great! Sadly, we missed most of it. On our way to Louisiana, they shut down a large chunk of the I-10 east freeway (so we needed to take street roads until it opened up again), then there was an accident near the Lake Charles Bridge (causing a major backup), AND THEN it was raining so hard people just stopped on the road- so we had to drive like 30 mph. Oh man, at the last bit, my husband, his sister and myself were just laughing it was so absurd. We arrived about two hours late- just after the cake cutting, and right as some people were heading out. BUT I enjoyed the time spent with my in-laws, they are so sweet and loving, and sometimes its just nice to be around family. And before I begin must say- it was amazing- to have and 80 year old grandfather-in-law but what was even more amazing, is my great-great-grandmother-in-law is 98-years-old and was attending the birthday party! I can only dream of having a long and happy life just like those two.

So on to the recipe. Well, I had already made the Peanut Butter Surprise Chocolate Fudge Pudding Cookies. And even though they were the middle ground to both my hubster and I- I still wanted to make something that was not chocolate at all. Plus, I wanted to make cake pops. I've tried it once before (before I began this blog) and I thought they were cute. After asking my husband which cake he would like- he chose carrot cake. And that is how Carrot Cake Balls were made :) I made two types (1) cupcake shape and (2) cake balls rolled in pecans.

Cupcake Balls

Made with a chocolate chip and covered in sprinkles

 

Notice a little bit of sprinkles smear because of the heat condensation

Carrot Cake Balls

Rolled in Pecans

Inside of the Carrot Cake Balls

They were not so bad to make, but a little bit of a trial and error in making them. I was a bit disappointed because the first time around, I felt they came our cleaner because I got to use chocolate candy melts, which covers imperfections better. Also, because of the Texas heat it was a bit of a freezer and refrigerator game to keep the candy melts from melting. Oh Boy is all I have to say :) Its a recipe that I am certainly going to try again, until I perfect it. This is definitely a recipe where using boxed cake mix and pre-made frosting works the best.

CARROT CAKE BALLS

Adpated from Bakarella's Cake Pop Book

INGREDIENTS

Preheat oven to 350F degrees

1 box of carrot cake mix (Betty Crocker)

1 1/3 c. water

3 eggs

1/3 c. vegetable oil 

1 container of cream cheese frosting (Betty Crocker)

4-8 oz. bag of white candy melts or chocolate bark*

4-8 oz. bag of pink candy melts or chocolate bark*

Sprinkles

M&Ms

*If doing cake balls in one color- get 8 oz of the candy melts or chocolate bark. If making cupcake shapes, get 4 oz. of each desired color. 

DIRECTIONS

Make cake according to box instructions. Let cool completely (I usually cool over night but this time I cooked it for 4 hours). Once cooled, cut the edges off the cake (as well as top and bottom layers of cake). In a large bowl using a food processor or your hands, crumble the cake into fine bits. Add slightly less than 3/4 of the cream cheese frosting. Mix well. Roll into 1 1/2 inch round balls. Place in refrigerator until chilled.

In the meantime, melt either chocolate bark or candy melts according to package directions. This is my secret, once the chocolate is melted I stir in the vegetable oil. This makes the chocolate have a smoother and shinier coating :) 

Now, I am going to tell you how I get perfectly dipped cake balls but if you have your own method that works-- you are more than welcome to do it that way--this is just whats worked best for me. Once chocolate has melted, take a cake balls and while holding the top half, dip the bottom half into the chocolate, then dip a cake pop stick into the chocolate (about 1/2 inch) and push into the center of the cake balls until about, no more, than half way through. Let cool. This will make it much easier to dip the rest of the cake ball- otherwise I have found that the cake balls either gets stuck in the chocolate or falls off the stick.

Once cooled, dip the top of the cake balls and a little part of the bottom, that was already coated into the chocolate. Immediately roll in pecans and allow to cool by sticking into flower foam. Once dried- holding the cake ball with one hand, gently twist the cake pop stick with your other hand pull out.

For cupcake shaped balls begin by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Place back in refrigerator  For the cupcake pop- dip the bottom of each cupcake into the pink candy melt; insert a lollipop stick into the bottom of each cupcake. Dip the tops of the cupcakes into the white candy melt and place right-side up on into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles.

Also see: No Bake Cake Batter Truffles for "My Little Cupcake" method.

Enjoy,

Chika

Peanut Butter Surprise Chocolate Fudge Pudding Cookies

ANNOUCEMENT :) My Pink Kitchenaid Mixer has arrived! It was even more beautiful than I imagined :) It was totally love at first box opening. OMG! I also was lucky enough to get an ice cream attachment for it! I cannot wait to make ice cream! I of course took a million pictures! Lets share in the excitement together shall we?

Why hello there...

I got the ice cream attachment to go with it :)

Im in heaven....

Well since it came yesterday, I was just dying to bake something- something that required a lot of mixing ;) And of course it had to be chocolate! It was perfect timing because this weekend, the hubster and I will be heading to Louisiana (St. Martinville Parish to be exact). My husband is from Louisiana and so we are going back for a family visit. Its my grandfather-in-law's 80th Birthday! How amazing is that! My mother always taught me that when you go to someone's house for dinner or to visit, that you bring some sort of dessert or a bottle of wine (though nor me or my mother drink alcohol, so that one never works). Well I decided to make two different things, one being Peanut Butter Surprise Chocolate Fudge Pudding Cookies. Though Im a bit nervous because the hubster has a family of extremely talented cooks and bakers, so Im not sure how my food will hold up but lets hope that its the the thought that counts (which it is because my in-laws are so sweet).

Also this was a happy middle to the hubby's comment of being chocolated out and my inability to grasp that concept. He loves peanut butter and I love chocolate- and that is how I found these cookies.Again, be forewarned about my attempt to learn to photograph food.

Sugar Coated

Yummy!

Peanut Butter Stuffing

These cookies actually took a long time to make. Not so much the dough or the filling but "putting" the cookies together. But it was really fun to make and quite frankly they look delicious and from what my husband said- they taste as good as it looks. He said the chocolate cookie taste a bit like oreos- that was his two cents to add to this recipe ;)

PEANUT BUTTER SURPRISE CHOCOLATE FUDGE PUDDING COOKIES

Adapted from Hardly Wives

INGREDIENTS

Preheat Oven 375F degrees

FOR THE COOKIES

1-1/2 c. flour

1/2 c. cocoa powder

1 (3.9 oz) package of fudge pudding

1/2 tsp. baking soda

1/2 c. butter, softened  

1/2 c. sugar (and extra for garnishing)

3/4 c. brown sugar, packed

1/4 c. peanut butter  

1 egg

1 tsp vanilla

1/2 c. chocolate chips

FOR THE FILLING

1 c. powdered sugar

3/4 c. peanut butter

DIRECTIONS

Cream together butter, sugars, and peanut butter until creamy. Then add egg and vanilla. In a separate bowl mix together dry ingredients (flour, cocoa powder, pudding mix, baking soda). Then slowly mix in dry ingredients. For filling mix together powdered sugar and peanut butter. Roll the cookie dough into slightly smaller than 1.5 inch round balls and make the peanut butter filling half the size. To fill the cookie, take the cookie dough and push your thumb into the center and make a "bowl" out of the cookie dough. Place the peanut butter ball into the middle and close up the bowl and round out the cookie. Roll the cookie in sugar. Place on baking sheet. Bake for 10 minutes. 

Enjoy,
Chika

Cookie Topped S'More Bars

YAY! So two posts already this week! Im proud of myself for accomplishing my goal this week. Can't say that about all domains of my life, but at least I am successful here. And where else would you want to be successful than in the world of sweet and dessert?! Well dessert, especially chocolate is a love of mine so I definitely needed s'more....hahaha...get it? Some more...S'More. Yes lame, but I did enjoy writing it! But if you know me, its quite obvious that I am a corny joke person. If you ask my sister she could name a ton that I told her and the many ways she thought I was lame. Which by the way, I always comment that my sister is the only one that follows my blog but a friend from school just told me that she reads these posts too (totally made my day). So to her "Hi! Caitlin :)"

My husband also enjoyed these BUT he did have something to say, which definitely made me think. He said that he really likes all my desserts but has become "chocolated out." OMG! How in the world is that even possible?! 26 years of constant chocolate eating and thats never happened to me. Which I guess is good for our marriage...I like chocolate and he does not eat mine ;) So to my now TWO followers...I guess Ill be having to switch gears sometime in the near future to plan a non-chocolatey dessert (which will not be the next post because I already planned it).

Be forwarned- I took a lot of pictures. Why? Well I noticed that the part of blogs that most attracts people are the nice pictures, with cool angles and nice backgrounds. I thought I would not give into that (taking pictures with my iPhone and all), but I've given in and started taking pictures with my cannon powershot and Im attempting to try to take cleaner pictures and overall just look more appealing. So be patient as a I learn some photography skills ;) And since I have a soon-to -be brand new mixer, its been put on the hubster's radar that I'd like one of those SLR cameras :) I was pretty proud of him though, he suggested teh BBQ background with the S'Mores!

Gooey Chocolatey Goodness

The Texas Heat started melting my S'More as if it were ontop a campfire.

Delicious! See the melting going on?

COOKIE TOPPED S'MORE BARS

Adapted from Lovin the Oven

INGREDIENTS

Preheat oven to 350F degrees

S'MORE

1 1/2 c. graham cracker crumble

1 stick of butter

2 King-size Hershey Bars

1 jar of marshmallow cream

  

COOKIE LAYER

1 stick of butter (softened)
1/2 c brown sugar
1/2 c sugar
1 large egg
2 tsp vanilla extract
1 1/2 c all purpose flour
1/2 c graham cracker crumble
1 tsp baking powder
1/4 tsp salt
1/2 c. chocoalte chips

DIRECTIONS

Blend 1 stick of butter and 1 1/2 cups of graham cracker crumble together until graham cracker is moist. Spread out evenly across a 8 x 8 pan and press down to form  even, firm crust. Then cover evenly with marshmallow cream. Top with two King-size Hershey Bars. In a separate bowl, cream together remaining butter and sugars. Once smooth, add in egg and vanilla extract. Then mix in dry ingredients- graham cracker crumble (1/2 cup), all purpoes flour, baking powder, and salt (I like to mix the dry ingredients together in a separate bowl and then add to wet mixture). Mix on low speed. Once mixed well, add in chocolate chips. Do not over mix. Spread cookie dough evenly across the Hershey Bars. Bake for 35-45 minutes depending on cookie consistency that you like doughy or firm). I baked my S'Mores  for about 45 minutes.

Enjoy,

Chika

Dark Chocolate Lava Cookies

I am trying my best to make at least one post a week. However in my path to (1) becoming a better baker and (2) becoming a better blogger- I have scrolled through countless popular dessert blogs to see what they do, how they do it and so forth to reach this goal. Well, one of the things that I  noted was that most of the time they do about 6 posts a month- which both helps them practice different things as well as it allows their followers to see new posts. After seeing that, I've adjusted my goal to do about 2 posts per week for 2 weeks and then in my more busier weeks I shall just do one. Granted at this point, my only real follower is my sister- Im satisfied in knowing that she'll be happy with whatever is posted.

Well now on to the recipe. I decided that I post a lot of things on my various boards in Pinterest. But I do not seem to scroll my own boards to make something- so that is what I did. One of my boards- "Cookies"- was my focus. There I chose Dark Chocolate Lava Cookies. These cookies are my first ever Gluten Free cookies. I am not Gluten intolerant so I do not really try to make Gluten Free desserts. The recipe however ended up being Gluten Free...so double bonus. As you can see what won me over was the obvious chocolate gooey, fudgy center. I mean how can you say no to that? You can't! My husband- still not getting old to say that ;)- gave them a thumbs up. He loved the dark chocolately taste of it (which I am more of a milk chocolate preson so I offered suggestions below). And he said "they are not so much as cookies as chocolate that melts in your mouth"- so take that as you will but I feel that description makes it more enticing. So here they are:

Dark Chocolate Lava Cookies.

They are Gluten Free. So this is my first Gluten Free recipe.

Close up of these delicious cookies.

Inside view. Note the chocolately center.

Yummy fudgy, goeey goodness.

DARK CHOCOLATE LAVA COOKIES

Adapted from Divine Baking

INGREDIENTS

Preheat oven to 350F degrees

Nonstick vegetable oil spray 1 1/2 c semi-sweet chocolate chips (about 9 ounces), divided 3 large egg whites, room temperature 2 c powdered sugar, divided 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 tsp salt DIRECTIONS Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. [Note: make sure the bowl and mixer are cold (place in freezer while prepping). The egg whites need to be at room temperature though. I placed in lukewarm water to do this faster. And the bowl should be metal or glass NOT plastic. It is also suggested to use Cream of Tartar, which I did (about 1 Tsp.)]. Gradually beat in 1c powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool. My cookies took right at 8-9 minutes to be baked. The original recipe stated that it makes about 18. I made my cookies a bit smaller so I made about 26 cookies. The size to me was perfect. Also, after making these cookies it is clear that they will dry up quickly if you do not store them in an air tight container. So do not let these cool overnight! And when you do eat them a day later- make sure to microwave them for 7-10 seconds! Update: My sister made this recipe with milk chocolate chips and it was too sweet. Moral of that story: stick to the semi-sweet chips. Thanks for sharing Visho! On an amazingly happier note: I am expecting....A BRAND NEW PINK KITCHENAID MIXER WITH ICE CREAM ATTACHMENT [the capital letters were an indication of me screaming at the top of my lungs]. OMG! I was litterally brought to tears as my sister told me that her and my two best friends decided for my bridal shower to pool in and buy me my dream! And so it is now ordered and I should be getting it sometime either this week or the beginning of next week. I am in such anticipation. I will definitely be baking more with my Kitchenaid (so closer to two post a week) and taking TONS of pictures of my new mixer. What an upgrade from the handheld mixer I have now. I love them so much for just being who they are and I love them so much for surporting my crazy attempt at having a baking blog. So to them: "I love you guys." :) and to Paulina- "Happy Birthday!" She is the BIG 2-6 today. She's old like me ;) The loves of my life: Paulina (best friend), Visho (my sister and best friend) and Stephanie (my best friend) right before my wedding. Arent they beautiful? I am grateful  for a wonderful big sister and to have two best friends that I have known since I was 15 years old and have become sisters to me! Enjoy, Chika

Reeses Pieces Cupcakes

Check out my updated recipe: Reese's Pieces Cupcakes, Take 2

I'm back! And you can call me Mrs. Wager!!!! Or as I like to say Mrs. S. Wager (aka: Swager!). I cant believe that 3 1/2 wonderful years of dating, two of which we were engaged all came by so fast! The day was stressful, beautiful, fun and amazing all rolled up into one day that just flew by! Ill post pictures of the mehndi night and wedding in under the About Me part of my blogsoon enough!

So my mehndi night was also my bridal shower and I got two wonderful gifts both involving cupcakes (of course my friends and family know me so well). I got a cupcake caddy that holds up to 24 cupcakes (so I no longer need two carriers) and my other present was a cupcake tree to hold cupcakes at parties!!!

Well the first thing that I wanted to do when I came back (besides spend blissful moments with my new hubby) was to first update my blog by baking something because you all have been so patient with me as I've been so busy and posted nothing! And the other, was to bake cupcakes so I could use my two new toys :)!!! Where else did I go to accomplish these things then Pinterest to see what new delicious recipe I would like to try. As I scrolled through I found these Reeses Pieces Cupcakes. I must have an affinity towards Reeses (which is new to me, because I really am not a big Reese's Fan...unless it comes in a cupcake, I guess)- because this is my second cupcake with Reeses in it. But they were just too cute and too yummy looking to resist. I would like to thank the people who came up with the recipe but when I clicked on the link it did not take me anywhere. So I figured I would be bold and brave, as Mrs. Wager ;) and attempt to figure out the recipe and share. Well it turned out pretty good: (and ok, I might have gone crazy with the camera- I was just too excited)

Check out my updated recipe: Reese's Pieces Cupcakes, Take 2

See the little Reeses Pieces

Chocolate Buttercream Frosting with a hint of Peanut Butter

The Reeses Pieces candy bits kinda melts in the batter as it cooks

The peanut butter of the Reeses Pieces collects at the bottom for some of the cupcakes. Its delicious

Two tiered cupcake caddy! Thank you to my lovely cousin Kaveetha

Close up

Close up of the top tier. Does that not look so cute?!

The whole cupcake caddy. As you can see its collapsable. How cool?!

Cupcake Tree. Thank you Tracy

Different Angle

Well now that we've seen a million pictures. I do have to thank Kaveetha, my cousin and Tracy, one of my closest friends. Ive always wanted these but have never been bold enough to splurge on this. So now on to the cupcake recipe.

Check out my updated recipe: Reese's Pieces Cupcakes, Take 2

REESES PIECES CUPCAKES

For the Love of Dessert Original Recipe

INGREDIENTS

Preheat the oven to 350F degrees

CUPCAKES

One box of yellow cake mix
3 eggs
1/2 c. of vegetable oil
1 c. of buttermilk
1 bag of Reeses Pieces

FROSTING
2 sticks of butter (softened)
4c of powdered sugar - you may need to add more to get the consistency you like
1 c. of cocoa powder (Hershey's Special Dark)
1 Tblsp. of peanut butter

DIRECTIONS

Mix the yellow cake mix, eggs, vegetable oil, and buttermilk. Once mixed well add in the Reeses Pieces (make sure to only add these once the oven is at the right temperature and your ready to put the batter in the cupcake liners because they dies may bleed). Using an ice cream scoop, take one scoop and  place into cupcake liners. This should make the perfect cupcake size. Place in oven and bake for 18-22 minutes. My cupcakes were ready at right about 19 minutes.

Mix butter until creamy. Add in powdered sugar and cocoa powdered (slowly). Finally add peanut butter. Take each cupcake (which should be cooled) and pipe our your frosting using any tip you like :) Its pretty clear that I like the open star tip :) Always sticking to the classic. The hubby (haha..still so fun to say it)- seemed to really enjoy them so hopefully you do too!

Check out my updated recipe: Reese's Pieces Cupcakes, Take 2

Enjoy,
Chika