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

Course Dessert

Cuisine American

Keyword Cupcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 595kcal

Author thebakingexplorer

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

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.