Reese's Chocolate Peanut Butter Cup Cupcakes
Ingredients
For the chocolate cupcakes:
3/4 cup (95g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (135g) granulated sugar
1/2 cup (100g) light brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120ml) hot water or coffee
12 mini Reese’s Peanut Butter Cups (frozen for easier handling)
For the peanut butter frosting:
1/2 cup (115g) unsalted butter, softened
3/4 cup (190g) creamy peanut butter
2 cups (250g) powdered sugar
2–3 tbsp heavy cream or milk
Pinch of salt
Toppings (optional but recommended!):
Crushed or halved Reese’s Peanut Butter Cups
Chocolate drizzle
Crushed peanuts or mini chocolate chips
Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
Stir in buttermilk, then gradually add dry ingredients.
Mix in hot water or coffee—batter will be thin.
Fill liners halfway, place a frozen mini Reese’s in the center of each, then top with more batter to cover.
Bake 18–20 minutes, or until set and slightly springy.
Cool completely before frosting.
2. Make the frosting:
Beat butter and peanut butter together until smooth and creamy.
Gradually add powdered sugar, beating on low.
Add cream/milk a tablespoon at a time until fluffy and pipeable.
Add a pinch of salt to balance the sweetness.
3. Decorate:
Pipe frosting high and proud on each cupcake.
Top with chopped Reese’s, drizzle with melted chocolate, or sprinkle crushed peanuts.