Reese’s Cupcakes

Chocolate peanut butter swirled cake and chocolate peanut butter swirled frosting makes these the ULTIMATE Reese’s Cupcakes!

For anyone who loves the flavor of a Reese’s PB cup, you’ve gotta try these! This is to die for! Thank you so much Beth for sharing this delicious and wonderful recipe!
-Sharlene

Plus there’s chopped peanut butter cups in the cake batter! We know you’ll fall in love with this reese’s cupcake with reese’s frosting.

But it doesn’t stop there, garnish the cupcakes with the works!

How to garnish swirled chocolate peanut butter cupcakes

• add chopped reese’s cups
• drizzle with chocolate sauce
• drizzle with peanut butter sauce
• add reese’s pieces
• add a whole reese’s cup

Reese’s peanut butter cups IN the cupcakes

I opted to add chopped peanut butter cups to the peanut butter batter, adding a little more oomph to the cupcakes. Another way to do it would be to add a single whole mini reese’s cup to each cupcake before baking. Just be sure to push it down a little into the batter, but not all the way to the bottom.

How to make peanut butter frosting / chocolate frosting?

If you have specific questions on how to make peanut butter frosting or chocolate frosting refer to the specific posts.

How to swirl frosting

In a plastic piping bag (or ziplock bag) alternate scoops of peanut butter frosting and chocolate frosting. Push the frosting down into the bag. Twist the top of the bag closed, and pipe the frosting onto the cupcakes. The result is a swirled peanut butter chocolate frosting!

How to properly measure flour

Use a spoon to spoon the flour into the measuring cup. Then use a butter knife to level off the excess flour. Do not stick the measuring cup into the bag of flour and do not pack the flour into the cup – both will result in an increase in flour, making your baked goods dry.

Can you make reese’s cupcakes gluten free?

Yes! We have made these cupcakes gluten free with awesome results by using King Arthur’s Gluten Free measure for measure flour. Substitute that flour as a one for one replacement.

How to store unfrosted cupcakes / how to store frosted cupcakes

If you’ll be frosting the cupcakes within 48 hours of baking them, store the unfrosted cupcakes in an airtight container on the counter.

Once the cupcakes are frosted, store them in an airtight container on the counter for up to 3 days.

How to freeze cupcakes

You can freeze frosted or unfrosted cupcakes. This method applies to both.

Freeze them on a baking sheet, once frozen, wrap each in plastic wrap and place in a freezer safe container. To thaw, remove the plastic wrap and return to the container, then place them in the fridge overnight.

How to convert cupcakes to cake

If you want to make this recipe into a reese’s cake, double the cake portion of the recipe and bake in a 9×13 inch pan. Check on the cake at 30 minutes, and adjust baking time as needed.

For the frosting, 1.5 x’s each recipe.

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Reese’s Cupcakes

By: Beth

Prep Time: 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 48 minutes minutes

Servings: 12 cupcakes

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Chocolate peanut butter swirled cake and chocolate peanut butter swirled frosting makes these the ULTIMATE Reese’s Cupcakes! Plus there’s chopped peanut butter cups in the cake batter! We know you’ll fall in love with this reese’s cupcake with reese’s frosting.

Equipment

• Glass Mixing Bowl
• KitchenAid 9-Speed Mixer
• Kitchen Scale
• Muffin Pan

Ingredients

Chocolate Cake

• ▢ ½ cup (60g) all purpose flour
• ▢ ½ tsp baking powder
• ▢ ¼ tsp baking soda
• ▢ ⅛ tsp salt
• ▢ ¼ cup (21g) cocoa powder
• ▢ ¼ cup (57g) butter, room temperature, 1/2 stick
• ▢ ¼ cup + 2 Tbsp sugar
• ▢ 1 large egg
• ▢ ½ tsp vanilla extract
• ▢ 3 Tbsp sour cream
• ▢ 1 Tbsp melted chocolate, cooled

PEANUT BUTTER Cake

• ▢ ½ cup (60g) all purpose flour
• ▢ ½ tsp baking powder
• ▢ ¼ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 3 Tbsp creamy peanut butter
• ▢ 2 Tbsp vegetable oil
• ▢ ¼ cup (50g) sugar
• ▢ 1 large egg
• ▢ ¼ tsp vanilla extract
• ▢ 2 Tbsp sour cream
• ▢ 2 Tbsp milk
• ▢ 5 reese’s peanut butter cups, chopped

CHOCOLATE FROSTING

• ▢ 1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢ ⅔ cup (57g) cocoa powder
• ▢ 2 cups (227g) powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ dash of milk or heavy cream if frosting becomes too thick

PEANUT BUTTER FROSTING

• ▢ 1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢ ¾ cup (201g) creamy peanut butter
• ▢ 2-3 cups (227-339g) powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ dash of milk or heavy cream if frosting becomes too thick

Cupcake Garnish (optional)

• ▢ Whole or chopped reese’s cups, chocolate or peanut butter sauce, reese’s pieces, etc.

Instructions 

For the cupcakes

• Preheat the oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
• ** I like to mix the chocolate batter and the peanut butter batter at the same time (in different bowls) to make it quicker. **
• In 2 small mixing bowls (remember which is chocolate and which is peanut butter) measure the appropriate amount of flour, baking soda, baking powder and salt into each. Add cocoa powder to the chocolate bowl. Gently mix each bowl with a spoon. Set aside.
  1/2 cup (60g) all purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/8 tsp salt, 1/4 cup (21g) cocoa powder, 1/2 cup (60g) all purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
• In 2 larger mixing bowls (remember which is chocolate and which is peanut butter) add the room temperate butter and sugar to the chocolate bowl and add creamy peanut butter, vegetable oil and sugar to the PB bowl. Mix each with an electric mixer on medium speed for 30 seconds. I quickly rinse the beaters in-between.
  1/4 cup (57g) butter, 3 Tbsp creamy peanut butter, 2 Tbsp vegetable oil, 1/4 cup (50g) sugar
• Next add the egg, vanilla, sour cream and melted chocolate to the chocolate bowl, beat with the mixer until combined. Rinse the beaters and add the egg, vanilla, sour cream, and milk to the PB bowl. Beat with the mixer until combined.
  1 large egg, 1/2 tsp vanilla extract, 3 Tbsp sour cream, 1 Tbsp melted chocolate, 1 large egg, 1/4 tsp vanilla extract, 2 Tbsp sour cream, 2 Tbsp milk
• Gradually spoon the chocolate flour mixture into the chocolate bowl and use a spatula to mix by hand just until no flour clumps remain. 
• Repeat with the peanut butter flour mixture for the peanut butter bowl, but be sure to add in the chopped peanut butter cups too, mixing by hand with a spatula, just until no flour clumps remain. 
  5 reese’s peanut butter cups
• Use a cookie dough scoop to add one scoop of each batter to each muffin cup. The batter will be THICK. The cups should be fairly full. Swirl the batter together with a butter knife if desired.
• Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool for 7 minutes in the pan, then remove them from the pan and allow them to cool completely. 

For the chocolate frosting 

• Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. 
  1 cup (226g) unsalted butter, room temperature
• Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. 
  2/3 cup (57g) cocoa powder, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
• If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. 
  dash of milk or heavy cream if frosting becomes too thick

For the peanut butter frosting

• Place room temperature unsalted butter and creamy peanut butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. 
  1 cup (226g) unsalted butter, room temperature, 3/4 cup (201g) creamy peanut butter
• Add in the powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. 
  2-3 cups (227-339g) powdered sugar, 1 tsp vanilla extract
• If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
  dash of milk or heavy cream if frosting becomes too thick

Swirling the frosting

• In a plastic piping bag (or ziplock bag) fit with a piping tip (I used a wilton 1M) alternate scoops of peanut butter frosting and chocolate frosting. Push the frosting down into the bag. Twist the top of the bag closed, and pipe the frosting onto the cupcakes in a circular motion.

Garnish the cupcakes

• After adding the frosting to the cupcakes, here are some ideas on how to garnish them..
• • add chopped reese’s cups
  • drizzle with chocolate sauce
  • drizzle with peanut butter sauce
  • add reese’s pieces
  • add a whole reese’s cup
  Whole or chopped reese’s cups

Notes

The post above answers questions on how to make frosting, how to make gluten free cupcakes, how to freeze cupcakes, and how to properly measure flour.

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Nutrition

Calories: 695kcal | Carbohydrates: 65g | Protein: 9g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 303mg | Potassium: 280mg | Fiber: 4g | Sugar: 51g | Vitamin A: 1139IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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