Reeses Peanut Butter Cupcakes - Homemade Food Junkie (2024)

Decadent and yummy Reeses peanut butter chocolate cupcakes filled with a Reese candy surprise in each one! These cupcakes are so cute and pretty for parties and special events.

We have company visiting us this weekend from Montana. I decided these Reese’s Peanut Butter cupcakes would be a great crowd pleaser. Yes they were!!

Reese’s cupcakes are simple to make and VERY popular with kids AND adults. When I set them out for our company, everyone’s eyes lit right up! I don’t think these are going to last long. Good thing I made 30!

I enjoy making special cupcakes with surprises in the middle. Candy cupcakes are a big draw. I have several favorite candy (and frosting) filled cupcakes likeDecadent SnickersCupcakes, Twix Cupcakesrecipe and Easter egg cupcakes.

Reese s cupcake recipe make a really fun party treat. They are so cute and delicious! Every time I make them I get rave reviews. Bring peanut butter cup cupcakes to your favorite crowd and Enjoy!

Freeze 30 Mini Reese’s peanut butter cups until they are all frozen hard. At least an hour.

The candy MUST BE frozen solid or they will melt right into your Reese cup cake.

These are very simple cupcakes to make. Just follow the instructions in the PRINTABLE RECIPE CARD exactly.

Here’s a quick summary of the process for you.

1. Make the chocolate cupcake batter. Set Aside:
2. Place a frozen Reese’s peanut butter cupminiin the bottom of each cupcake tin.
3. Fill the cupcake liner 2/3 Full with the batter. This recipe makes about 30 cupcakes.
4. Bake 15 minutes or until a toothpick inserted in the center comes out clean (but don’t poke the baked candy).

Your house will fill with glorious chocolate and peanut butter smells as they bake and cool. 🙂

The Frosting and Decorations for these luscious Reese’s Peanut Butter Cupcakes:

The peanut butter frosting is light and sweet with hints of peanut butter running through it. The Genaché makes a wonderful drizzled decoration with a bit of chocolate flavor. The Mini’s pure cuteness and CANDY!

FIRST:

Make the Peanut butter buttercream frosting: Set aside

Make the simple chocolate ganache to drizzle the cupcakes with. Set aside.

Decadent and yummy Reeses peanut butter cupcakes. These cupcakes are so cute and pretty for summer get togethers.

Decorate the Reese’s cupcakes:

You can decorate these Reese’s Cupcakes however you prefer. If you want to recreate the Look I went for here’s how.

• Frost the cupcakes with a Wilton 2D tip in a simple swirl pattern. Look at the video to see how to swirl frosting on your cupcakes.

• To Drizzle the ganaché:

• • Fill the bag with the genachéCut the very tip off of a disposable piping bag (or sandwich bag).
  • Drizzle the Ganaché over the cupcakes in lines as shown.

• Top the drizzled cupcakes off with a mini Reese’s cup to add a little flair.

Yield: 30

See Also

chocolate barfi recipe | chocolate burfi | chocolate mawa barfi | mawa chocolate burfi

Reeses Peanut Butter Cupcakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Additional Time: 15 minutes

Total Time: 43 minutes

Ingredients

• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup hot water
• 2-1/4 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1-2/3 cup granulated sugar
• 1 tablespoon vanilla
• 3/4 cup sour cream
• 30 min peanut butter cups (frozen)
• 1 cup butter (2 sticks, cut into small pieces)
• Frosting:
• 1/2 C. butter (softened)
• 1/2 C. peanut butter, creamy
• 1 1/2 tsp. vanilla extract
• 3 C. powdered sugar
• 2 Tbsp heavy cream
• Chocolate Ganache Drizzle:
• 1 Cup heavy cream
• 1 12 oz. Package semi sweet chocolate chips
• 30 mini peanut butter cups

Instructions

Cupcakes

1. Preheat oven to 350 F
2. Line cupcake tin with cupcake liners.
3. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
4. Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
5. Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
6. Heat and whisk until they are just combined and melted together.
7. Add in the cocoa powder mixture to the butter and sugar mixture.
8. Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
9. Add in eggs one at a time mixing thoroughly between additions.
10. Mix in vanilla
11. Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in.
12. Place one frozen reeses candy in the bottom of each lined cupcake tin. Pour batter over the top of the candy until the tin is 1/2 full.
13. Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.

Frosting:

1. Beat the softened butter for 1 minute or until it is light and fluffy.
2. Add peanut butter in and beat for an additional 2 minutes.
3. Add vanilla extract and slowly add powdered sugar until your frosting becomes thick.
4. Add heavy cream, and whip until frosting is the desired consistency.

Ganache:

1. Heat 1 cup of heavy cream on the stove to a slow boil.
2. Remove from heat and pour the cream over 1 package of semi sweet chocolate chips.
3. Whisk together until it is blended to a sauce consistency.

Decorating:

1. I frosted the cupcakes with a Wilton 2D tip.
2. To drizzle the ganache, I cut the very tip off of a disposable piping bag and drizzled over the cupcakes.
3. I topped them with a mini reeses candy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it: