Reese’s Chocolate Peanut Butter Cup Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk (or milk + 1/2 tbsp vinegar)
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup hot water or hot coffee (to intensify the chocolate)
12 miniature or regular Reese’s Peanut Butter Cups (frozen 10 minutes before baking)
For the Peanut Butter Frosting:
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
2 1/2 cups powdered sugar
1/4 cup heavy cream or milk
Pinch of salt
1 tsp vanilla extract
Optional Toppings:
Drizzle of melted chocolate or ganache
Chopped Reese’s Cups
Mini Reese’s on top
Preparation
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, egg, and vanilla. Mix until smooth.
Stir in the hot water or coffee until combined (batter will be thin).
Fill each liner halfway with batter. Place a frozen Reese’s cup in the center of each and gently cover with more batter (¾ full total).
Bake for 18–20 minutes, or until a toothpick (inserted off-center to avoid the candy) comes out clean.
Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Peanut Butter Frosting:
Beat butter and peanut butter together until smooth and fluffy.
Gradually add powdered sugar, mixing after each addition.
Add vanilla, salt, and cream; beat until light and spreadable (adjust cream for desired texture).
3. Decorate:
Pipe or spread frosting onto cooled cupcakes.
Drizzle with melted chocolate or ganache.
Top with chopped or mini Reese’s cups for extra indulgence.
Tips
Freeze the Reese’s cups before baking to help them hold their shape.
Want extra flavor? Add a few crushed peanut butter cups into the frosting or core the cupcakes and stuff them with peanut butter mousse or ganache.
Store in an airtight container for 2–3 days at room temp or 4–5 days refrigerated.