World's Best Candybar

REESE'S

I turned it into a cupcake!

My co-worker's birthday was a few weeks ago and her sweet treat from me was some reese's cupcakes. I had to make an extra "secret stash" for her because everyone else at work quickly devoured the majority of the cupcakes. 

I hope she enjoyed them and had a wonderful birthday!

What is your favorite candy bar? It can be my next undertaking!

RECIPE

From Ina Garten:

• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Preheat the oven to 350 degrees F. 

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 17-20 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Frosting:

2 sticks unsalted butter, room temperature

3-4 cups confectioners' sugar

2 tablespoons milk

1/2 cup creamy peanut butter

In a stand mixer (or hand mixer) beat butter and peanut butter until smooth. On low speed, gradually add confectioner's sugar until smooth and completely combined. Change mixer to high speed and slowly add the milk. Beat on high speed for 3-5 minutes. Frost cupcakes and decorate as desired!