Reese’s Chocolate Peanut Butter Cup Cupcakes
🍫 Ingredients (Makes ~12 cupcakes)
For the cupcakes:
¾ cup (95g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
2 large eggs
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
⅓ cup (80ml) vegetable oil
½ cup (120ml) buttermilk
1 tsp vanilla extract
½ cup (120ml) hot water or hot coffee
12 mini or regular Reese’s peanut butter cups (unwrapped and chilled/frozen slightly)
For the peanut butter frosting:
½ cup (115g) unsalted butter, softened
¾ cup (190g) creamy peanut butter
2 cups (240g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
Pinch of salt
Optional: extra chopped Reese’s or mini ones for topping
👩🍳 Instructions
1. Preheat & prep:
Preheat oven to 350°F (175°C).
Line a cupcake tin with liners. Lightly spray or grease the bottoms to prevent sticking.
2. Make the cupcake batter:
In a bowl, whisk together flour, cocoa, baking soda, and salt.
In another bowl, beat eggs, both sugars, oil, buttermilk, and vanilla until combined.
Slowly add dry ingredients to the wet mix.
Stir in the hot water/coffee — batter will be thin.
3. Assemble the cupcakes:
Fill each liner halfway with batter.
Press a chilled Reese’s cup into the center of each. Do not push it all the way down — it’ll sink a bit while baking.
Spoon a little more batter over each one just to cover the top.
4. Bake:
Bake for 18–22 minutes, or until the tops spring back and a toothpick near the edge (not center) comes out clean.
Cool in pan for 5 mins, then transfer to a wire rack.
5. Make the frosting:
Beat butter and peanut butter until creamy and fluffy.
Gradually add powdered sugar, then salt and cream.
Beat on high for 2–3 minutes until light and smooth.
6. Frost & top:
Once cupcakes are completely cool, frost generously.
Top with chopped Reese’s, chocolate drizzle, or a whole mini Reese’s if you're going all out!