I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. They are the ultimate combination of chocolate and peanut butter!
To make the sponge I first creamed together 175g butter and 175g caster sugar.
Then added 2 eggs and 30g peanut butter and whisked them in.
Finally I mixed in 185g self raising flour.
I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.
I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.
To make the buttercream I mixed together 150g butter and 300g icing sugar. Then I added 200g Reese’s Spread and a splash of milk and mixed it in until smooth.
I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.
To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.
Oh my gosh these cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!
And inside was the best bit! The peanut butter joy never ends!
Pin for later!
Products from Amazon.co.uk
Price: £4.07Was: £6.99
Ultimate Reese's Peanut Butter Cupcakes
- 2 Eggs
- 175g Butter
- 175g Caster sugar
- 30g Peanut Butter
- 185g Self raising flour
- 120g Pack of Mini Reese's Peanut Butter Cups Frozen
- 150g Butter
- 300g Icing sugar
- 200g Reese's Spread
- 120g Pack of Mini Reese's Peanut Butter Cups
To make the sponge cream together the butter and caster sugar
Then add the eggs and peanut butter and whisk them in
Then mix in the self raising flour
Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake
Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins
To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk
Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes
To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream