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    Reese's Peanut Butter Cupcakes

    13/06/2017 by thebakingexplorer 23 Comments

    Jump to Recipe Print Recipe
    Reese's Peanut Butter Cupcakes

    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. These Reese's Peanut Butter Cupcakes are inspired by my love for them. The sponge is flavoured with peanut butter and has Reese's Mini Peanut Butter Cups inside. The buttercream is made with peanut butter and cocoa powder, and then there is a drizzle of peanut butter and half a peanut butter cup on top. These Reese's Peanut Butter Cupcakes are the ultimate combination of chocolate and peanut butter!

    Reese's Peanut Butter Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can't get hold of golden caster sugar, you can swap it for regular caster sugar.
    • If you can't get hold of the Mini Reese's Peanut Butter Cups, you can chop up a regular sized peanut butter cup into 4, freeze for at least an hour, then push 3 pieces into each cupcake.
    • You could also decorate the cupcakes with some chopped up peanuts.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Ultimate Reese's Peanut Butter Cupcakes

    To make the sponge mix together the butter, peanut butter and caster sugar. Then add eggs and milk, and whisk them in. Finally mix in the self raising flour.

    Divide the mixture between a lined cupcake tin. Into each cupcake place three mini Reese's Peanut Butter Cups that have been in the freezer, push them into the batter. Bake them and leave to cool fully.

    Make the buttercream by mixing butter and peanut butter together. Then add icing sugar, cocoa powder and milk together until smooth. Put the buttercream in a piping bag fitted with a nozzle, and pipe it onto the cupcakes. Then add a drizzle of peanut butter, and half of a Reese's Peanut Butter Cup.

    Reese's Peanut Butter Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¾ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. Please do check the labels of everything you use for this recipe if serving to someone with an allergy or intolerance.

    Reese's Peanut Butter Cupcakes

    Can the cupcakes be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and buttercream. You will also need to use a dairy free alternative to Reese's peanut butter cups. Or you can simply leave them out of the sponge and decorate the top with some chopped peanuts. Please do check the labels of everything you use for this recipe if serving to someone with an allergy or intolerance.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    What if you can't get hold of Mini Reese's Peanut Butter Cups?

    If you can't get hold of the Mini Reese's Peanut Butter Cups, you can chop up regular sized peanut butter cups into 4 pieces, freeze for at least an hour, then push 3 pieces into each cupcake.

    Can this recipe be made into a larger cake?

    If you'd like to make a bigger version of this cake, check out my Reese's Peanut Butter Cake recipe for details!

    Reese's Peanut Butter Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Cupcake tin
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Jem 1E Piping nozzle
    • Brown cupcake cases
    • Reese's Peanut Butter Cups
    • Reese's Mini Peanut Butter Cups

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Reese's Peanut Butter Cupcakes

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    • Reese's Peanut Butter Egg Cheesecake
      Reese's Peanut Butter Egg Cheesecake (No Bake)
    • Chocolate & Peanut Butter Baked Donuts
      Chocolate & Peanut Butter Baked Donuts
    • Reese's Peanut Butter Cup Cookies
      Reese's Peanut Butter Cup Cookies
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    Reese's Peanut Butter Cupcakes

    Reese's Peanut Butter Cupcakes

    Peanut butter sponge with Reese's Peanut Butter Cups inside, peanut butter and chocolate buttercream and Reese's Peanut Butter Cups on top
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cupcake
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 180 g Mini Reese's Peanut Butter Cups Frozen for at least 1 hour
    • 175 g Butter or baking spread softened, unsalted
    • 175 g Golden caster sugar or regular caster sugar
    • 30 g Peanut butter
    • 2 Eggs large
    • 2 tbsp Milk
    • 185 g Self raising flour

    For the buttercream

    • 150 g Butter softened, unsalted
    • 85 g Peanut butter
    • 375 g Icing sugar
    • 25 g Cocoa powder
    • 2-3 tbsp Milk

    For the decoration

    • 30 g Peanut butter slightly warmed until pourable
    • 6 Reese's Peanut Butter Cups cut in half
    Metric - US Customary

    Instructions

    • Put the Mini Reese's Peanut Butter Cups in the freezer for at least 1 hour
    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
    • To make the sponge, mix together the butter, peanut butter and golden caster sugar, ideally using an electric mixer for 2-3 minutes
    • Then add the eggs and milk and whisk them in
    • Then gently whisk in the self raising flour
    • Divide the mixture between the cupcake cases. Place three of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake and push them in slightly
    • Bake them for 20-25 minutes or until a skewer inserted in the cupcakes comes out clean. Leave to cool completely
    • To make the buttercream, mix together the butter and peanut butter until smooth. Add the icing sugar, cocoa powder and milk. Mix again until smooth. This is best done with an electric mixer. If the buttercream is too stiff, you can add a little more milk
    • Put the buttercream in a piping bag fitted with a nozzle and pipe it onto the cupcakes, or spread on with a spoon
    • Slightly warm the peanut butter in the microwave for 15-20 seconds, or until it is a pourable texture. Drizzle it over the buttercream either using a piping bag or a spoon
    • Put half of a Reese's Peanut Butter Cup onto each cupcake
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can't get hold of golden caster sugar, you can swap it for regular caster sugar.
    • If you can't get hold of the Mini Reese's Peanut Butter Cups, you can chop up a regular sized peanut butter cup into 4, freeze for at least an hour, then push 3 pieces into each cupcake.
    • You could also decorate the cupcakes with some chopped up peanuts.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 595kcal | Carbohydrates: 61g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 240mg | Potassium: 140mg | Fiber: 2g | Sugar: 47g | Vitamin A: 725IU | Calcium: 28mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    NB. This post is NOT in anyway sponsored by Reese's - I just love their product!

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    Reader Interactions

    Comments

    1. CakePants

      June 13, 2017 at 11:29 pm

      I have absolutely no willpower when it comes to chocolate + peanut butter, so these cupcakes look like a dream come true to me!! I actually had no idea that Reese's spread was a thing, but I'll be sure to keep an eye out for it. YUM!

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:48 pm

        I only just recently discovered the spread - it sounds like you'll love it as much as I do!

        Reply
    2. Mandy

      June 14, 2017 at 5:51 am

      5 stars
      Omg these sound amazing!!! I love those little peanut butter cups too.

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:50 pm

        Thanks Mandy! Me too, I love the mini ones!

        Reply
    3. jenny paulin

      June 14, 2017 at 9:52 am

      5 stars
      ooooh Kat your cupcakes look divine! I would happily dive in an eat a few of them ha ha! I love the flavours you have used and they look very yummy too x

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:50 pm

        Thanks so much Jenny! 🙂

        Reply
    4. Jo Allison / Jo's Kitchen Larder

      June 14, 2017 at 12:01 pm

      I could so do with one just about now! Love Reese's PB Cups, what a great idea to use them in cupcakes! x

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:51 pm

        I wish I could send you one right now!

        Reply
    5. Louise Fairweather

      June 14, 2017 at 1:23 pm

      I have just this minute scheduled a Snickers cupcake recipe as I love chocolate and peanuts too. Haven't seen the Reece's spread - think I will be getting some of that. Lovely looking cakes! #cookblogshare

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:52 pm

        Snickers cupcakes sound amazing!!

        Reply
    6. Angela / Only Crumbs Remain

      June 14, 2017 at 6:42 pm

      Mmmm, peanut butter heaven! They look absolutely fab, and I can bet they flew off the shelf at your bake sale Kat,
      Angela x

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:52 pm

        I think they were the first to sell out, although Nutella Bueno wasn't far behind!!

        Reply
    7. Corina Blum

      June 16, 2017 at 6:51 am

      Oh yummy! I love love love peanut butter and these would be so delicious - I'd have to buy some if I was at your bake sale!

      Reply
      • thebakingexplorer

        June 19, 2017 at 1:56 pm

        Thanks Corina!

        Reply
    8. Monika Dabrowski

      June 16, 2017 at 9:29 am

      5 stars
      These would go down a treat in my house, my kids are mad about anything Reeses! #CookBlogShare:)

      Reply
      • thebakingexplorer

        June 19, 2017 at 2:23 pm

        I like their style! Thanks Monika!

        Reply
    9. Jacqui Bellefontaine

      June 19, 2017 at 1:11 pm

      5 stars
      Wow I even fancy trying these even though Im not a huge peanut butter fan. I love the idea of them baked in the cakes. I certainly know a lot of people who would go wild for these. Thank you for sharing on #CookBlogShare

      Reply
      • thebakingexplorer

        June 19, 2017 at 2:26 pm

        Thanks Jacqui - I hope they will convert you!

        Reply
    10. Kate - gluten free alchemist

      June 23, 2017 at 9:37 pm

      Mini Peanut Butter Cups are dangerously addictive! I have baked them into cupcakes before, but was lucky to have enough to go round as so many had disappeared into my mouth..... I did nearly pick up a jar of the Reeses spread today as well, but had enough will-power to resist!

      Reply
      • thebakingexplorer

        July 01, 2017 at 12:16 pm

        Your willpower is much stronger than mine!

        Reply
    11. Paula Roberts

      September 10, 2020 at 1:44 pm

      They look amazing! I am making your white chocolate and raspberry ones and these peanut butter ones tomorrow for some treats for the kids! Just one question - could you use Stork in the cupcakes rather than butter? Thank you!

      Reply
      • thebakingexplorer

        September 10, 2020 at 10:14 pm

        Hi Paula, yes absolutely you can use Stork! Let me know how the baking goes!

        Reply

    Trackbacks

    1. New York Cake #BakeoftheWeek - Casa Costello says:
      14/06/2017 at 5:25 pm

      […] Larder shares her Chocolate Brioche Pudding with Raspberries. 4. Incredibly pretty Reese’s Peanut Butter Cupcakes from The Baking Explorer. 5. Perfect for any summery picnics are Mummy Mishaps’ Sausage Pizza […]

      Reply

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