Peanut Butter Cup Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 325kcal

Author: Becky Hardin - Easy Dessert Recipes

If Reese’s chocolate is one of your favorite guilty pleasures, try these delicious Reese’s Cupcakes. They’re decadent, flavorful, and perfect for chocolate lovers to enjoy.

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer (optional)
Hand Mixer (optional)
Piping Tip Set

Ingredients

For the Cupcakes

1 cup all-purpose flour 120 grams
1 teaspoon baking powder 4 grams
¼ cup unsweetened cocoa powder 21 grams
1 cup granulated sugar 200 grams
2 large eggs 100 grams
½ cup vegetable oil 100 grams
½ cup buttermilk 114 grams
1 teaspoon pure vanilla extract 4 grams

For the Frosting

½ cup unsalted butter 113 grams, room temperature (1 stick)
2 cups powdered sugar 226 grams
3 tablespoons milk 43 grams, if needed
⅓ cup creamy peanut butter 90 grams

Instructions

For the Cupcakes

Preheat oven to 350°F and grease a 12-count cupcake tin with nonstick cooking spray. Set aside.
In a medium bowl, whisk the flour, baking powder, cocoa powder, and sugar together. Set aside.
1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 cup granulated sugar
In a large bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla extract.
2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet and stir until just combined.
Fill each cupcake well ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
Allow the cupcakes to cool completely before frosting them.

For the Frosting

Using a stand or hand mixer, cream the butter on medium speed until smooth and creamy, about 2 minutes.
½ cup unsalted butter
On low speed, add the powdered sugar a few tablespoons at a time.
2 cups powdered sugar
Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
If it is too thick/crumbly, add in the milk and beat until well combined.
3 tablespoons milk
Once the icing is light and fluffy, fold in the peanut butter. Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D).
⅓ cup creamy peanut butter
Frost the cupcakes as desired and enjoy.

Notes

If your frosting feels a bit too thick, you can thin it out with ease by adding a few teaspoons of milk into the mixture.
Use your favorite brand of peanut butter for the frosting. If you want to have some nut pieces in the mixture, you can use chunky peanut butter.
Be sure to wait until your cupcakes cool down completely before you add the frosting to them. If you frost them too soon, the frosting may begin melting into the cupcakes instead of sitting on top.

Storage: Store peanut butter cup cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition