Reese’s Peanut Butter Cupcakesrn Recipe

I made Reese Peanut Butter Cupcakes with a surprising hidden center and a pantry-friendly twist that even I did not expect.

I love the idea of a cupcake that tastes like a secret and makes you wonder what I did to get there. My Reese Peanut Butter Cupcakes turn that idea up a notch, folding creamy peanut butter into a batter with a whisper of unsweetened cocoa powder so it reads like two desserts at once.

People ask if this belongs in the Peanut Butter Cupcakes Recipes hall of fame or if its just a guilty late night thing. I wont spoil every trick, but expect a surprise bite that makes you smile and immediately want to make it again.

Ingredients

• All purpose flour: Mostly carbs and some protein, little fiber, gives structure and chew to cupcakes.
• Granulated sugar: Pure simple carbs, adds sweetness and tender crumb, no real vitamins or minerals.
• Unsweetened cocoa powder: Rich in antioxidants, bitter chocolate notes, boosts flavor with minimal sugar.
• Peanut butter: Good protein and healthy fats, calorie dense, gives creamy peanut flavor and richness.
• Unsalted butter: Adds moisture and richness, mostly saturated fat, makes frosting and crumbs smoother.
• Buttermilk: Slightly tangy, adds moisture and tender crumb, reacts with soda to help rise.
• Mini Reese’s Peanut Butter Cups: Candy bombs of sugar and fat, big flavor pop, not a health food.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 large egg
• 1/2 cup (120 ml) buttermilk
• 1/2 cup (120 ml) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup (120 ml) strong brewed coffee or hot water
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (250 g) creamy peanut butter
• 3 cups (360 g) powdered sugar, confectioners sugar
• 3 tbsp (45 ml) heavy cream or whole milk
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 12 mini Reese’s Peanut Butter Cups

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; set aside.

2. Whisk together 1 1/4 cups flour, 1 cup sugar, 1/3 cup cocoa, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl so there are no lumps.

3. In another bowl beat 1 large egg with 1/2 cup buttermilk, 1/2 cup vegetable oil and 1 tsp vanilla until smooth.

4. Pour the wet into the dry and stir just until combined, dont overmix, batter will be slightly thick.

5. Stir in 1/2 cup strong brewed coffee or hot water to thin and bloom the cocoa, the batter should be pourable but not watery.

6. Divide batter among the liners filling about 2/3 full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, cool in pan 5 minutes then transfer to a wire rack to cool completely.

7. For the frosting beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter until fluffy, then add 3 cups powdered sugar slowly, add 3 tbsp heavy cream or whole milk, 1 tsp vanilla and 1/4 tsp fine salt, beat until smooth and pipeable; if too soft chill 10 to 15 minutes, if too stiff add a splash more cream.

8. Frost cooled cupcakes with a knife or piping bag, then press one unwrapped mini Reese’s Peanut Butter Cup into the center of each cupcake, press slightly so it sticks.

9. Store in an airtight container at room temp for a day or in the fridge up to 4 days, let come to room temp before serving for best texture.

Equipment Needed

1. 12 cup muffin tin plus 12 paper liners — basic, dont skip the liners or cupcakes stick
2. Large and medium mixing bowls — one for dry, one for wet, saves time
3. Measuring cups and spoons plus a liquid measuring cup for the buttermilk and coffee
4. Whisk and rubber spatula — whisk for dry, spatula for folding batter
5. Electric hand mixer or stand mixer for the frosting, or a strong arm if you want to beat by hand
6. Wire cooling rack and a toothpick to test doneness
7. Piping bag or small offset spatula or butter knife for frosting the cupcakes
8. Kettle or small saucepan to brew strong coffee or heat water

FAQ

Reese’s Peanut Butter Cupcakesrn Recipe Substitutions and Variations

• Buttermilk: use 1/2 cup milk + 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes until a bit thick; or thin plain yogurt with a splash of milk to match buttermilk’s consistency.
• Vegetable oil: swap equal parts melted unsalted butter for richer flavor, or use light-tasting olive oil or canola; for lower fat use unsweetened applesauce but cupcakes will be a bit denser and less tender.
• Creamy peanut butter: sub equal amount natural peanut butter (stir the oil back in first, you may need 1-2 tbsp extra powdered sugar if it’s runny), or use almond or cashew butter for a different nutty note.
• Mini Reese’s Peanut Butter Cups: use chopped full-size Reese’s, or peanut butter chips plus chocolate chips, or a spoonful of peanut butter dolloped into each cup then covered with a few chocolate chips; chopped roasted peanuts with melted chocolate also works.

Pro Tips

– Weigh your flour or spoon it into the cup then level it off, dont just scoop. Too much flour = dry dense cupcakes, and that messes with the texture more than anything else.

– Bloom the cocoa by mixing it with the hot coffee first, let it sit 30 seconds. It wakes up the chocolate flavor so the cupcakes taste way richer even if you used plain cocoa.

– Don’t overmix the batter, stir till you cant see big streaks of flour then stop. Overworking the gluten makes them chewy not tender, so be gentle even if it looks a little lumpy.

– When making the peanut butter frosting add the powdered sugar slowly and start beating on low, otherwise you get a dust cloud and gritty frosting. If the frosting gets too soft chill it 10 to 15 minutes, too stiff add a splash of cream until pipeable.

– Cool the cupcakes completely before frosting, then press the mini peanut butter cup in gently after piping so it sticks without tearing the frosting. If theyve been in the fridge, let them sit 15 minutes at room temp so the flavors are best.

Reese’s Peanut Butter Cupcakesrn Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Reese Peanut Butter Cupcakes with a surprising hidden center and a pantry-friendly twist that even I did not expect.

Pin

Servings

12

servings

Calories

555

kcal

Equipment: 1. 12 cup muffin tin plus 12 paper liners — basic, dont skip the liners or cupcakes stick
2. Large and medium mixing bowls — one for dry, one for wet, saves time
3. Measuring cups and spoons plus a liquid measuring cup for the buttermilk and coffee
4. Whisk and rubber spatula — whisk for dry, spatula for folding batter
5. Electric hand mixer or stand mixer for the frosting, or a strong arm if you want to beat by hand
6. Wire cooling rack and a toothpick to test doneness
7. Piping bag or small offset spatula or butter knife for frosting the cupcakes
8. Kettle or small saucepan to brew strong coffee or heat water

Ingredients

• 1 1/4 cups (150 g) all purpose flour

• 1 cup (200 g) granulated sugar

• 1/3 cup (35 g) unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp fine salt

• 1 large egg

• 1/2 cup (120 ml) buttermilk

• 1/2 cup (120 ml) vegetable oil

• 1 tsp vanilla extract

• 1/2 cup (120 ml) strong brewed coffee or hot water

• 1/2 cup (113 g) unsalted butter, softened

• 1 cup (250 g) creamy peanut butter

• 3 cups (360 g) powdered sugar, confectioners sugar

• 3 tbsp (45 ml) heavy cream or whole milk

• 1 tsp vanilla extract

• 1/4 tsp fine salt

• 12 mini Reese's Peanut Butter Cups

Directions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; set aside.
• Whisk together 1 1/4 cups flour, 1 cup sugar, 1/3 cup cocoa, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl so there are no lumps.
• In another bowl beat 1 large egg with 1/2 cup buttermilk, 1/2 cup vegetable oil and 1 tsp vanilla until smooth.
• Pour the wet into the dry and stir just until combined, dont overmix, batter will be slightly thick.
• Stir in 1/2 cup strong brewed coffee or hot water to thin and bloom the cocoa, the batter should be pourable but not watery.
• Divide batter among the liners filling about 2/3 full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, cool in pan 5 minutes then transfer to a wire rack to cool completely.
• For the frosting beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter until fluffy, then add 3 cups powdered sugar slowly, add 3 tbsp heavy cream or whole milk, 1 tsp vanilla and 1/4 tsp fine salt, beat until smooth and pipeable; if too soft chill 10 to 15 minutes, if too stiff add a splash more cream.
• Frost cooled cupcakes with a knife or piping bag, then press one unwrapped mini Reese's Peanut Butter Cup into the center of each cupcake, press slightly so it sticks.
• Store in an airtight container at room temp for a day or in the fridge up to 4 days, let come to room temp before serving for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 134g
• Total number of serves: 12
• Calories: 555kcal
• Fat: 31.5g
• Saturated Fat: 10.4g
• Trans Fat: 0.04g
• Polyunsaturated: 3.3g
• Monounsaturated: 12.2g
• Cholesterol: 43mg
• Sodium: 320mg
• Potassium: 200mg
• Carbohydrates: 64.8g
• Fiber: 2.4g
• Sugar: 52.4g
• Protein: 8.8g
• Vitamin A: 333IU
• Vitamin C: 0.5mg
• Calcium: 50mg
• Iron: 1.1mg