If you’re a love of Reese’s Peanut Butter Cups, these Reese’s Peanut Butter Cup Cupcakes are the next stage to fueling your addiction. Reminisce of a trendy cupcake bakery from the comfort of your own kitchen. Melissa Johnson from Best Friends For Frosting put this recipe to the test and received unanimous approval from her whole family.
Reese’s Peanut Butter Cup Cupcakes Recipe
Recipe by Jamie of My Baking Addiction
Yield: 24 Cupcakes
For the Cupcakes You’ll Need:
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
For the Peanut Butter Buttercream Frosting You’ll Need:
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners sugar, sifted
- 6-8 tablespoons heavy cream (if using milk, amount will be less)
Directions for the Cupcakes
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix and pudding mix, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Distribute the batter between 24 muffin wells, about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, which is okay. You’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Directions for the Peanut Butter Buttercream frosting
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioners sugar, and continue mixing until well blended.
- Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
- Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
Melissa Johnson has plenty of more goodness at her website Best Friends For Frosting.
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Reese's Peanut Butter Cup Cupcakes Recipe
If you’re a love of Reese’s Peanut Butter Cups, these cupcakes are the next stage to fueling your addiction. Reminisce of a trendy cupcake bakery from the comfort of your own kitchen. Melissa Johnson from Best Friends For Frosting put this recipe to the test and received unanimous approval from her whole family.
Servings: 24 cupcakes
Ingredients
For the Cupcakes You’ll Need:
- 1 18.25 ounce package devil’s food cake mix
- 1 5.9 ounce package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 24 Reese’s Miniatures; frozen this prevents them from disappearing into the batter
For the Peanut Butter Buttercream Frosting You’ll Need:
- 3 sticks unsalted butter softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 1.5 pounds 24 ounces or about 5.5 cups confectioners sugar sifted
- 6-8 tablespoons heavy cream if using milk, amount will be less
Instructions
Directions for the Cupcakes
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix and pudding mix, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Distribute the batter between 24 muffin wells, about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, which is okay. You’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Directions for the Peanut Butter Buttercream frosting
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioners sugar, and continue mixing until well blended.
- Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
- Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.
Reese’s Peanut Butter Cups are a milk chocolate cup confection made of chocolate-coated peanut butter marketed by The Hershey Company that pioneered the way to the generic peanut butter cup. They were created in 1928 by H. B. Reese, a former dairy farmer and shipping foreman for Milton S. Hershey.
Hershey’s produces “limited editions” of the candy that have included [Find one of these on Amazon]:
- Big Cups: an oversized version of the traditional cup (also available in white chocolate, with peanuts, mixed nuts, and with a combination of nuts and caramel)
- Caramel: the traditional cup with an added layer of caramel filling
- Chocolate Lovers: a thicker chocolate cup with a thinner layer of peanut butter
- Crunchy Cookie Cup: a layered cup with crushed chocolate cookies and peanut butter filling (discontinued in 1999, but was brought back in 2008 as a limited edition)
- Crunchy: a traditional cup with crunchy peanut butter, as opposed to the smooth peanut butter in the original
- Dark Chocolate: peanut butter filling in a dark chocolate cup
- Double Chocolate: chocolate fudge filling instead of peanut butter. Limited edition.
- Double Crunch: a traditional cup with peanut filling similar to a Snickers bar, released in the fourth-quarter of 2010
- Fudge: a thicker, darker chocolate cup with peanut butter filling
- Half-Pound Cup: a single cup weighing 226g; released in Canada in 2011
- Hazelnut Cream: hazelnut cream instead of the standard peanut butter filling
- Honey Roasted: a traditional cup substituting honey roasted peanut butter
- Inside Out: chocolate filling in a peanut butter cup (a reversal of the traditional version)
- Marshmallow: the traditional cup with an added layer of marshmallow filling
- Miniatures: bite-size versions available year round in bags. These chocolates come wrapped in black paper and gold foil.
- Minis: Unwrapped Mini Cups
- Peanut Butter & Banana Creme: a layered cup with a top chocolate layer, bottom banana creme layer, and peanut butter filling; released in tribute to Elvis Presley. It was available in standard, Big Cups and Miniatures sizes
- Peanut Butter Lovers: a layered cup with top peanut butter layer, thin chocolate layer and peanut butter filling
- White Chocolate: peanut butter filling in a white chocolate cup
- “World’s Largest”: World’s largest cups weighing in at 8 oz each.
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