Reeses Peanut Butter Cake with Buttermilk

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
2. In a large bowl, whisk together the peanut butter and maple syrup until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk until the mixture is velvety and cohesive.
4. Sift the flour, baking powder, and salt into the wet ingredients; gently fold with a spatula until just combined.
5. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Prepare the glaze by combining chopped dark chocolate, almond milk, peanut butter, and maple syrup in a microwave-safe bowl.
7. Microwave the glaze in 20-second bursts, stirring in between, until smooth and glossy.
8. Once the cake has completely cooled, pour the glaze over the top and smooth to the edges.
9. Immediately press chopped Reese's cups into the glaze and finish with a sprinkle of flaky sea salt.