I work in an office with 11 men who don't really care too much about birthdays. They could not be more different from me because I just love birthdays. Yours, mine, anyone's birthday is reason to celebrate! I love when people feel really special on their day, and I try to make it happen. The past year at work, I've been making cupcakes for everyone on their birthday, allowing them to choose what kind they want. For my final co-worker, he simply stated nothing fruity, make whatever I want.
It just so happened that Reeses were buy one get one free at Publix when I was going to make his cupcakes, so I decided to make Reeses cupcakes. I simply used my favorite chocolate cupcake recipe (Hershey's Perfectly Chocolate Cake) and then made a simple buttercream, subbing half the butter for peanut butter. These cupcakes had such great flavor, and everyone absolutely loved them.
Now that we've celebrated everyone's birthday with cupcakes at work, I might have to move on to having them choose a type of cookie....
2 cups sugar1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes.
Stir in boiling water (batter will be thin).
Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Fill cups 2/3 full with batter.
Bake 22 to 25 minutes.
Remove, cool for 10 minutes, transfer to cooling racks and cool to room temperature.
Peanut Butter Buttercream:
1 1/2 sticks of butter, softened
3/4 cup creamy peanut butter
1 tsp. vanilla
1/2 tsp. salt
2 lbs. powdered sugar, more or less
Milk to thin, if necessary
Cream together butter, peanut butter, vanilla and salt.
Gradually add powdered sugar 1/2 cup at a time, beating well between additions.
If icing gets too thick, add milk to thin.
*This will depend on the temperature, humidity, etc. Just continue to add or don't add as much when icing gets to desired consistency.