Oh My REESE'S Cupcakes are vanilla cupcakes stuffed with Reeses Peanut Butter Chocolate Spread, topped with a delicate buttercream topped with more Reese goodness.
Preheat oven to 350º F, and line muffin tin with liners.
Sift flour with baking powder and salt into a bowl.
In another bowl, cream butter and sugar.
Beat in eggs yolks (one at a time) into the butter/sugar mixture.
Add vanilla.
Add the yogurt (in 2 parts) and flour mixture (in 3 parts) to the butter/sugar mixture. Be sure to begin and end with flour.
In another bowl, beat egg whites until stiff.
Gently fold the egg whites into the batter.
Fill muffin cups ⅔ full with batter.
Bake for 20 minutes.
Remove from oven, let rest for a couple of minutes and take cupcakes out of the muffin tin and place on a cooling rack.
With the cooled cupcakes:
Scoop out the middle of each cupcake. Keep the piece to reuse. I just used a knife an carved out a piece from the middle of each one.
Spoon in some of the peanut butter chocolate spread into each of the cupcakes.
Replace the piece of cupcake on top of the chocolate spread.
For the Frosting:
Using a mixer (hand held or stand) in a bowl, cream the butter and icing sugar.
Add in the salt and blend well.
Thin the mixture with a bit of milk or cream until you reach your desired frosting consistency. Place frosting in a piping bag with your choice of decorating tip.
Place a dollop of the peanut butter chocolate spread on the top of each cupcake.