Reeses Peanut butter cup cupcake: When chocolate and peanut butter live happily ever after !

I think that cupcake is one of my passion, who can resist it (both making it and eating it, hehe) and the ingredient for this cupcake makes me really want to try it ^^.

 Because it contains "Reeses Peanut buttercup",  that has both my beloved chocolate and my dearest peanut butter, haha.
The first time that I ate the "Reeses Peanut buttercup", I think "Oh!, it's great, a little cup of milk chocolate with a smooth peanut butter inside, yummy!!!" It's the answer to my craziness for both chocolate and peanut butter.
I got the recipe from ................. that I had it almost a year and still didn't have a chance to try the recipe until today.

Well, what can go wrong? When the recipe that I choose is only the cupcake, haha. Anyway the frosting for this cupcake is very good (but I reduce the sugar amount to suit my taste).

So, I hope you still in love with cupcake, ^^, the basic cake that I can't resist it, and I know it easy to fall in love with it.

 Reeses Peanut butter cup cupcakes 
Makes 5 (standard muffin tins)

60g .................................. Butter
60g .................................. Golden caster sugar
1 ...................................... Egg
60g .................................. Cake flour
1tbsp ............................... Cocoa powder
¾ tsp .............................. Baking powder
2tbsp ................................ Crème Fraîche
½ tsp ............................... Vanilla extract
3 pieces ............................ Reeses' Peanut butter cup, chopped into small pieces 
Peanut butter frosting
100g ................................ Peanut butter
70g .................................. Icing sugar
75g .................................. Cream cheese
......................................... A pinch of salt
......................................... Reeses' Peanut butter cup, cut into small pieces for decorating

Preheat the oven to 170°C

Line 5 standard muffin tins with muffin case.

Sift the flour, cocoa powder and baking powder together, set aside.

Beat the butter until smooth, add the sugar and beat until light and fluffy.
Put the egg and vanilla into the bowl and beat until fully combine.

Pour the flour mixture into the bowl, fold to combine.

Add the Crème Fraîche fold to combine. Put the chopped Peanut butter cup into the batter, fold until just mix.

Scoop the batter into the prepared tins.
Bake for 20-25 minutes, or until the top of the cake spring bake when touch it lightly.
Cool the cupcakes on a wire rack.
Make the Frosting: 

Beat the peanut butter and cream cheese until smooth, sift the icing sugar into the bowl, beat until fully combine.

Put the frosting into the piping bag and frost the cupcake.
Decorate with chopped Peanut butter cup.

Reeses Peanut butter cup cupcake: 

When chocolate and peanut butter live happily ever after !