Giant Reese’s Cupcake

Giant Reese’s Cupcake

Tools & Equipment:

1. Spatula
2. Serrated edge knife
3. Spoon
4. Electric mixer
5. Cake board (9") - I iced mine with orange fondant
6. Silicone giant cupcake mold

Cake Supplies:

1. 1 chocolate cake mix, prepared
2. Approx 300g milk chocolate (to make your giant cupcake case)
3. 2 tablespoons smooth peanut butter 
4. 2 cups buttercream frosting
5. 1 small batch ganache

Peanut Butter Cream Frosting Ingredients:

1. Powdered sugar - 1lb 13oz / 850g - Sifted
2. Whole milk - 1-2 tablespoons (add / subtract to alter frosting consistency)
3. Vanilla extract - 1 teaspoon 
4. Unsalted butter - 250g / 9 1/4oz
5. Smooth Peanut Butter - 2tbsp 

Whip all ingredients together

Ganache recipe:

1. 300g dark or milk chocolate
2. 100g whipping cream

Combine the two ingredients. Place in microwave for 30 second intervals, stirring in between until your ganache is completely smooth.

Putting it all together: 

1. Bake giant cupcake using the chocolate cake mix of your choice and the giant silicone cupcake mold. 

2. Make your giant cupcake case by melting 300g milk chocolate and coating the giant silicone cupcake mold. Let cool. I like to coat 2 times for structural integrity!

3. Cut the edges off of the chocolate cupcake and cut the cake in half so you have two cake rounds. 

4. Place one of the cake rounds into the chocolate cupcake case. 

5. Layer the peanut butter cream and top with the second cake round. 

6. Top with the prepared ganache. Enjoy!

Video available: https://youtu.be/y5BSOGCYptA?si=npU-7tM6ztu6Zob6