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 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!
Step by step…
To make the sponge I mixed together butter and caster sugar. Then added eggs and peanut butter and whisked them in.
Next I mixed in self raising flour. I separated the mixture into a lined cupcake tin. 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.
Once they were baked and cooled I made the buttercream. I mixed together butter and icing sugar. Then I added 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 Reese’s Peanut Butter 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!
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 for decoration. 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.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Reese’s Peanut Butter Cups||Jem 1E Piping nozzle||Brown cupcake cases|
|Wilton 1M Piping nozzle||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…
|Reese’s Peanut Butter Cup Fudge||Chocolate & Peanut Butter Cheesecake Bundt Cake||Reese’s Peanut Butter Egg Cheesecake (No Bake)|
|Chocolate & Peanut Butter Baked Donuts||Reese’s Peanut Butter Cup Cookies||Reese’s Peanut Butter Cake|
Ultimate Reese's Peanut Butter Cupcakes
For the sponge
- 2 Eggs large
- 175g Butter
- 175g Caster sugar
- 30g Peanut Butter
- 185g Self raising flour
- 120g Pack of Mini Reese's Peanut Butter Cups Frozen
For the buttercream
- 150g Butter
- 300g Icing sugar
- 200g Reese's Spread
For the decoration
- 120g Pack of Mini Reese's Peanut Butter Cups
- 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, using a silicone or wooden spoon, until smooth
- 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 with a spoon or electric hand whisk, when it starts to come together, 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, 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
NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!
If you like this, check out more of my Cupcake recipes!
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