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Peanut Butter Cup Cupcakes

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These indulgent peanut butter cup cupcakes feature moist chocolate cake, a hidden Reese’s peanut butter cup center, and a swirl of creamy peanut butter frosting. Perfect for parties, bake sales, or any time you crave a decadent, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk or almond milk
  • 1/2 cup (120ml) hot coffee (decaf works too)
  • 1 tsp vanilla extract
  • 12 Reese’s peanut butter cups, unwrapped (standard size, or 2 minis per cupcake)
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (130g) creamy peanut butter (not natural style)
  • 2 cups (240g) powdered sugar, sifted
  • 1/4 cup (60ml) whole milk (plus more as needed)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Extra Reese’s cups, chopped (for topping)
  • Chopped roasted peanuts (optional, for garnish)
  • Chocolate sprinkles (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Unwrap 12 Reese’s peanut butter cups and set aside. Measure out all ingredients.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa lumps with your fingers.
  3. In a separate bowl, whisk together eggs, oil, milk, and vanilla extract. Pour in hot coffee and mix.
  4. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined. Batter will be thin.
  5. Scoop about 1 tablespoon of batter into each cupcake liner. Place a Reese’s cup on top, then cover with more batter until liners are about 3/4 full.
  6. Bake for 18–22 minutes, or until tops bounce back lightly when pressed and a toothpick inserted at the edge comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To make the frosting: In a medium bowl, beat softened butter with creamy peanut butter until smooth and light, about 2 minutes. Gradually add powdered sugar, mixing well. Add milk, vanilla, and a pinch of salt. Beat for another 2–3 minutes, adding more milk if needed for spreadable consistency.
  9. Pipe or spread frosting onto cooled cupcakes. Top with chopped Reese’s, peanuts, or sprinkles as desired.
  10. Store frosted cupcakes in the fridge if making ahead. Let come to room temperature before serving.

Notes

For best results, use room temperature eggs, butter, and milk. Don’t overmix the batter to keep cupcakes light. Press peanut butter cups gently into the batter to keep them centered. Sift powdered sugar for smooth frosting. Use an ice cream scoop for even cupcake sizes. Cupcakes can be made gluten-free or dairy-free with appropriate swaps. Store in an airtight container in the fridge for up to 4 days, or freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: peanut butter cup cupcakes, Reese's cupcakes, chocolate peanut butter cupcakes, easy cupcake recipe, party dessert, bake sale, kid-friendly dessert, peanut butter frosting, hidden candy cupcakes

Find it online: https://yumnode.com/peanut-butter-cup-cupcakes-recipe-easy-reeses-dessert-youll-love/