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!

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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.

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

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.

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!

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!

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