REESE’S PEANUT BUTTER CUPCAKES
If you're a chocolate and peanut butter lover, these Reese’s Peanut Butter Cupcakes are about to become your new obsession! A moist, rich chocolate cupcake hides a mini Reese's inside and is topped with the dreamiest peanut butter frosting. These decadent treats are perfect for birthdays, potlucks, or any sweet tooth emergency. Every bite delivers that iconic combo you love—elevated and homemade.
Prep Time: 20 minutes
Bake Time: 18-20 minutes
Cool + Frost Time: 40 minutes
Total Time: ~1 hour 20 minutes
Servings: 12 Cupcakes
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 12 mini Reese’s Peanut Butter Cups, unwrapped
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 1/2 cups powdered sugar, sifted
- 2–3 tbsp heavy cream
- Pinch of salt
Optional Toppings:
- Mini Reese’s halves for garnish
- Chocolate drizzle or chopped peanuts
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix oil and sugar until well combined. Add eggs, vanilla, sour cream, and milk. Stir in dry ingredients until just combined.
- Fill each cupcake liner about 1/3 full. Press a mini Reese’s into each, then top with more batter to cover.
- Bake 18–20 minutes or until tops spring back. Cool completely.
Frosting:
- Beat butter and peanut butter until creamy. Gradually mix in powdered sugar. Add heavy cream and a pinch of salt; beat until fluffy.
- Pipe or spread frosting on cooled cupcakes. Garnish with mini Reese’s or desired toppings.
Serving Suggestions:
- Serve with a glass of cold milk or coffee.
- Pair with vanilla or peanut butter ice cream for an over-the-top dessert.
Tips:
- Freeze mini Reese's for 10 minutes before inserting—they hold their shape better during baking.
- Want extra richness? Add a chocolate ganache drizzle over the frosting.
- These cupcakes store well! Refrigerate in an airtight container for up to 4 days.
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