Reese's Cupcakes

4.19 from 66 ratings

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.

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter cupcakes, peanut butter chocolate cupcakes, reese’s cupcakes with peanut butter frosting, Reese’s cupcakes with reese’s frosting, reese’s cupcakes with reeses inside, reese’s cupcakes with swirled frosting, reese’s peanut butter cupcakes, swirled peanut butter chocolate cupcakes

Servings: cupcakes

Author: Beth

Equipment

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.

Nutrition