After taking a deep breath, we happily proceed to plan and prepare for the next group of students by stalking Pinterest, teacher blogs, teacher Facebook pages, Instagram, Ted Talks and podcasts.
I was looking through pictures of a rock-star Instagram teacher and feeling sadness for her as their school system is in session until the end of June when I stopped on a photo that made my jaw drop, my eyes bulge, my mouth water, and my blood sugar soar. In the photo, she was holding an end-of-year teacher gift from a student’s mom that was a true thing of beauty.
It was a photo of a cupcake that she had bitten into revealing a moist cake containing a Reese’s cup, a swirl of icing that radiated the smell of peanut butter through the phone screen, and a topping of chopped Reese’s cups.
Grateful to already be on summer break, I immediately began my quest to duplicate this beautiful cupcake in honor of those teachers still in session through the end of June and for those of us getting ready to go back very soon. Have a great year!
Reese’s Cup Cupcakes
Ingredients for cupcakes:
Chocolate cake mix
1 cup sour cream
½ cup milk
2/3 cup melted butter
Reese’s cups (extras for crumbles)
Ingredients for icing:
1 cup peanut butter
½ cup butter
¼ cup milk
1 tsp. vanilla
2 cups powdered sugar
Mix the cake mix, eggs, sour cream, milk and melted butter as directed on the cake box. Fill greased or paper-lined muffin tins about 2/3 full of cake mixture. Insert a Reese’s cup into the batter, gently pushing it toward the bottom of the muffin tin. Bake according to directions and allow to cool completely before icing.
For the icing, mix the first four ingredients thoroughly before you slowly begin adding the powdered sugar. If the fluffiness is not to your liking, add milk or powdered sugar depending on the consistency needed.
Once iced, decorate the top of the cupcake with chopped Reese Cups for some added goodness!
Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.