-
1
For the cupcakes:
-
2
Preheat oven to 350 F. Line miniature cupcake tins with paper liners (recipe yields about 36 mini cupcakes); set aside.
-
3
Whisk the flour, cocoa, brown sugar, baking soda, baking powder, salt, espresso powder, and mini chocolate chips together in a large mixing bowl.
-
4
Place the eggs, milk, oil, vinegar, and extracts into a small bowl, and then whisk until well incorporated. Stir the wet ingredients into the dry, until everything is well combined.
-
5
Spoon the batter into the paper-lined cupcake tins, and then bake for 10 minutes, or until a knife or toothpick inserted in the center comes out clean. Remove from oven.
-
6
After removing the tins from the oven, carefully remove the finished cupcakes from the pan to allow them to cool faster.
-
7
For the frosting:
-
8
In a mixing bowl using an electric mixer, cream butter and peanut butter together on medium speed for two minutes. Add vanilla; mix for 1 minute. On low speed, slowly add powdered sugar 1/2 cup at a time. Once all of the sugar has been added, add milk 1 teaspoon at a time, until desired consistency is reached. Mix for two minutes on medium speed.
-
9
Frost cupcakes by hand, or use a piping bag with a coupler and an open star decorating tip. Place cupcakes in the fridge for at least an hour to chill.
-
10
For the chocolate drizzle:
-
11
Place chocolate chips and vegetable shortening in a small glass bowl. Microwave for one minute, and then stir. Microwave for 30 seconds intervals, stirring in between, until chocolate is completely melted. Using the tines of a fork, drizzle the chocolate over the chilled cupcakes.
-
12
Place a Reese's Mini on each cupcake before the chocolate hardens. Place the cupcakes back in the fridge until the chocolate hardens. Refrigerate cupcakes in an airtight container.
