Reese’s Peanut Butter Chips Cupcakes with White Chocolate Frosting

• Pre-heat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners. In a small bowl mix the sugar, flour, baking powder and cocoa powder. Cream the butter on medium speed until it’s very soft and creamy and add the eggs one at a time. Then little by little add the flour mixture to the batter and the milk. Mix for a couple of minutes on medium high speed. Turn off the mixer. Manually add and mix the Reese’s Peanut butter Chips.
• Divide evenly the batter for 12 cupcakes and cook for about 20 minutes. To make sure insert a toothpick in the middle 5 min before and if it comes clean it’s done. Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.

Frosting

• Melt the white chocolate using a double-boiler on low heat. Make sure The water should not come in contact with the top portion of the double-boiler even after it starts to boil. Stir the white chocolate continuously until it melts. Remove the white chocolate from the heat after most of it has melted but while a few lumps are still present. The chocolate will continue to melt after being removed from the heat as long as you continue to stir it. Let it cool.
• In a stand mixer with a whisk whip the butter for about 5 minutes over medium high speed scrap the bowl once or twice during that time. Add little by little the powder sugar and milk on slow speed. Once it’s all incorporated, scrap the sides and add the white chocolate whipping again on medium high speed again for 1-2 minutes. Because the white chocolate is not completely cold the frosting will get thin but you can leave it for a few minutes on the fridge or until you feel it getting thicker.
• Frost your cupcakes and place a few Reese’s Peanut butter Chips on top.