Peanut Butter Topped Jumbo Cupcakes

Peanut Butter Topped Jumbo Cupcakes

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)
REESE'S Peanut Butter Sauce (Items# 35031)


3 lbs. sugar
1 lb. 10 oz. all-purpose flour
8 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
4-1/2 tsp. baking powder
4-1/2 tsp. baking soda
1 Tbsp. salt
10-1/2 oz. (6 large) eggs
24 fl. oz. milk
12 fl. oz. vegetable oil
1 oz. vanilla extract
24 fl. oz. boiling water
7 oz. shortening
8 fl. oz. cold water
2 tsp. vanilla extract
2 lbs. powdered sugar
12 fl. oz. REESE'S Peanut Butter Sauce (Items# 35031)
-- Additional REESE'S Peanut Butter Sauce (Item# 35031)
-- Chopped peanuts


    1. Heat convection oven to 300°F (standard oven: 350°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups.
    2. Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add eggs, milk, oil and vanilla, mixing on medium speed 2 minutes. Stir in water (batter will be thin). Evenly divide batter into each prepared baking cups.
    3. Bake 20 to 30 minutes* or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove cupcakes from pan. Cool completely.
    4. Prepare PEANUT BUTTER TOPPING: Mix together shortening, water and vanilla in 20 qt. bowl of mixer fitted with paddle attachment on low speed until creamy. Add powdered sugar, mixing until fully incorporated. Gradually add REESE'S Peanut Butter Sauce, mixing until well blended. Continue to mix on medium speed for 5 minutes. Additional water may need to be added.
    5. Frost cupcakes with PEANUT BUTTER TOPPING. Drizzle cupcakes with additional REESE'S Peanut Butter Sauce. Garnish with chopped peanuts.
    *If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.
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