Reese's Peanut Butter Cupcakes
These Reese's Peanut Butter Cupcakes feature a rich, moist chocolate base hiding a melted Reese's peanut butter cup inside, topped with luxuriously creamy peanut butter frosting. They are the ultimate indulgent treat for any chocolate and peanut butter lover. Perfect for parties, bake sales, or whenever you want to impress.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Large mixing bowls
- Hand mixer or stand mixer
- Whisk
- Piping bag and large star tip
- Wire cooling rack
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup unsweetened Dutch-process cocoa powder sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1/2 cup hot coffee or boiling water
- 12 Reese's Peanut Butter Cups full-size, chilled in freezer for 10 minutes
For the Peanut Butter Frosting
- 1 cup creamy peanut butter commercial, not natural
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 3 tbsp heavy cream plus more as needed
- 1 tsp vanilla extract
- 1 pinch salt
For Garnish
- 6 Reese's Peanut Butter Cups halved for topping
- 2 tbsp semi-sweet chocolate chips melted, for drizzling (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. Unwrap 12 full-size Reese's Peanut Butter Cups and place them on a small plate in the freezer for at least 10 minutes while you prepare the batter.
- In a large bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt until evenly combined and no lumps remain.
- In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until the mixture is smooth, glossy, and fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Slowly pour in the hot coffee or boiling water and stir until the batter is smooth. The batter will be thinner than expected. This is normal and results in a moist, tender cupcake.
- Fill each cupcake liner about one-third full with batter. Remove the chilled Reese's cups from the freezer and press one firmly into the center of each liner. Cover with additional batter until liners are about two-thirds full. Do not overfill.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the side edge of a cupcake (avoiding the candy center) comes out clean. Do not overbake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While the cupcakes cool, make the frosting. Beat the softened butter with a hand mixer or stand mixer on medium-high speed for 2 to 3 minutes until pale and fluffy. Add the creamy peanut butter and beat for another minute until fully combined.
- With the mixer on low, gradually add the sifted powdered sugar, alternating with splashes of heavy cream, until all the sugar is incorporated. Add the vanilla extract and a pinch of salt. Increase the speed to medium-high and beat for 1 to 2 minutes until the frosting is thick, fluffy, and pipeable. Add more cream one teaspoon at a time if needed to reach the desired consistency.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe generous swirls onto each completely cooled cupcake. Top each with a halved Reese's Peanut Butter Cup and drizzle with melted chocolate if desired. Serve and enjoy.
Notes
Use commercial creamy peanut butter (such as Jif or Skippy) in the frosting for the most stable, smooth results. Natural peanut butter can cause the frosting to separate. Freezing the Reese's cups before baking prevents them from fully dissolving into the batter, preserving that gooey candy center. Always frost cupcakes only after they have cooled completely to room temperature. Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.