Ultimate 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. My sister bought me giant PB cups for Christmas and she recently sent me a photo of Reese's spread. I knew that I had to get some of the spread and 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 cupcake. The buttercream is made from Reese's spread, and then there are more Mini PB Cups on top. These Reese's Peanut Butter Cupcakes are the ultimate combination of chocolate and peanut butter!

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 butter and caster sugar. Then add eggs and peanut butter and whisk them in.

Next mix in self raising flour. Divide the mixture into a lined cupcake tin. Into each cupcake place two mini Reese's Peanut Butter Cups that have been in the freezer for an hour on top of the batter.

Bake them and leave to cool. Make the buttercream by mixing butter, icing sugar, Reese's Spread and milk together until smooth. Put the buttercream in a piping bag with a Jem 1E nozzle and pipe it onto the cupcakes. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top.

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 or dairy 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. For a dairy free version, use a dairy free baking spread for the cupcakes and a dairy free butter and dairy free milk for the buttercream. You will also need to use a dairy free alternative to Reese's peanut butter cups.

Tips for making the Ultimate Reese's Peanut Butter Cupcakes:

• You don't have to use mini peanut butter cups, you can use the regular size ones too. Only use one peanut butter cup inside the sponge if you are using larger ones.
• If you can't get hold of Reese's spread, check the recipe notes for a delicious chocolate and peanut butter buttercream you can use instead. I get the spread from Sainsbury's in the UK.

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!

More peanut butter recipes...

Ultimate Reese's Peanut Butter Cupcakes

Peanut butter sponge with Reese's Peanut Butter Cups inside, Reese's spread 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

• 175g Butter or baking spread softened
• 175g Caster sugar
• 30g Peanut Butter
• 2 Eggs large
• 185g Self raising flour
• 120g Pack of Mini Reese's Peanut Butter Cups Frozen

For the buttercream

• 150g Butter softened
• 300g Icing sugar
• 200g Reese's Spread
• 2-3 tbsp Milk

For the decoration

• 120g Pack of Mini Reese's Peanut Butter Cups

Metric - US Customary

Instructions

• 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 and sugar, ideally using an electric mixer
• Then add the eggs and peanut butter and whisk them in
• Then gently whisk in the self raising flour
• Divide the mixture between the cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake
• Bake them for 20 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 icing sugar together, ideally with an electric mixer, when it starts to come together, add the Reese's Spread and milk and mix it in until smooth. If the buttercream is too stiff, you can add a little more milk
• Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
• To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream
• 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

• If you can't get hold of the Reese's Spread, you can make a chocolate and peanut butter buttercream using 200g butter or baking spread, 400g icing sugar, 40g cocoa powder, 40g peanut butter and 1 tbsp milk. Full instructions on my Snickers Cupcakes recipe.
• 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.

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!