I want to bake some Reese's pieces into my chocolate cupcakes. Someone had recommended that I use the smaller ones made specially for baking. I could not find these anywhere so I have purchased the regular sized ones. Should I try to break these up a bit by putting in the food processor quickly or should I just leave them whole? I am afraid that if I leave them whole they may sink to the bottom. Anyone ever tried before? TIA
Is your batter thick enough to support the candy? If not, than they probably will sink. You could try coating them in flour first but if the batter is thin, I'm not sure it will be successful.
Try baking one or two as a trial and see how they turn out, before ruining the entire batch.