If there was one thing we always wanted on our cupcakes, it was another cupcake.
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1/2 cup strong, hot coffee (1 teaspoon espresso powder + 1/2 cup boiling water)
For the frosting:
1 cup (2 sticks) butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Pink food coloring
1 package mini Reese's Peanut Butter Cups
Nonpareil sprinkles (ball sprinkles)
Long jimmies (long sprinkles)
Preheat oven to 325°F. Place cupcake liners in muffin tin.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together until well combined. Reduce speed and carefully add hot coffee to the cake batter.
Evenly distribute cake batter among liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Prepare the frosting. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency. Color 1/4 cup frosting pink, and leave the remaining frosting white.
Pipe a small amount of pink frosting on peanut butter cups. Add sprinkles.
Pipe frosting onto cooled chocolate cupcakes, then add sprinkles. Top with mini cupcakes.