Reese Cup Cake Recipes

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CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese's baked in the center and topped with homemade fluffy peanut butter frosting!

Provided by Lauren Allen

Categories     Dessert

Time 45m

Number Of Ingredients 11

1 box chocolate cake mix
3 large eggs
1 cup milk
1/4 cup oil ((vegetable or canola oil))
2 heaping Tablespoons plain Greek yogurts
30 mini Reese's Peanut Butter Cups (, divided)
1/2 cup butter (, room temperature)
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 Tablespoons milk

Steps:

  • Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
  • Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
  • Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
  • Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

Nutrition Facts : Calories 378 kcal, Carbohydrate 36 g, Protein 7 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 334 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

REESE'S® PEANUT BUTTER CUP CUPCAKES



Reese's® Peanut Butter Cup Cupcakes image

These are moist peanut butter cupcakes with mini peanut butter cups in them, topped with melted milk chocolate and chopped peanuts. I was looking for a chocolate-peanut butter cupcake recipe that wasn't too high in calories, but were still a decent size and delicious. I couldn't seem to find what I was looking for so decided to create my own! These were a hit with all my family and friends! Hope you all enjoy. Yum yum yum!

Provided by mallory

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 11

1 cup brown sugar
½ cup butter
¼ cup peanut butter
2 eggs
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
½ cup water
48 mini chocolate-covered peanut butter cups (such as Reese's®)
1 ½ cups chocolate chips
⅛ cup chopped peanuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
  • Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
  • Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
  • Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 31.3 g, Cholesterol 27 mg, Fat 14.1 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 136.1 mg, Sugar 22.5 g

REESE'S CUP CHOCOLATE CAKE



Reese's Cup Chocolate Cake image

Make and share this Reese's Cup Chocolate Cake recipe from Food.com.

Provided by Steve Brown

Categories     Dessert

Time 1h

Yield 1 2 layer cake, 15-20 serving(s)

Number Of Ingredients 8

1 (18 ounce) box chocolate cake mix (I used Devil's Food)
1/2 cup vegetable oil
3 eggs
1 cup buttermilk
2 cups chopped Reese's Peanut Butter cups
1 cup heavy cream
8 ounces dark chocolate (I used dark chocolate kisses)
1/2 cup peanut butter

Steps:

  • Mix together first four ingredients.
  • Then stir in the coppped Reese's cups.
  • Pour into 2 greased 9" cake pans and bake for 30 minutes at 350 degrees.
  • Cool completely.
  • Frosting:.
  • Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
  • Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
  • I also top it with a few more chopped up Reese's cups.

OVER-THE-TOP REESE'S CHEESECAKE



Over-the-Top Reese's Cheesecake image

This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 10 to 12 servings

Number Of Ingredients 15

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  • Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  • Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

REESE'S PEANUT BUTTER POKE CAKE



Reese's Peanut Butter Poke Cake image

This is by far one of our favorite cakes and it's so easy to make!

Provided by Six Sisters Stuff

Number Of Ingredients 8

1 box chocolate cake mix
eggs, oil, and water as directed on the box cake mix
8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
1 cup peanut butter, (I used creamy)
12 ounces cool whip, divided
12 ounces hot fudge, divided
8 reese's peanut butter cups, crumbled

Steps:

  • Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
  • Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
  • Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
  • Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
  • Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

Nutrition Facts : Servingsize 20 serving, Calories 172 kcal, Fat 9 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 114 mg, Carbohydrate 15 g, Sugar 12 g, Protein 4 mg

REESE'S PEANUT BUTTER CUP CAKE



Reese's Peanut Butter Cup Cake image

This is a very unique, delicious cake. The cake itself is not peanut butter flavored, but Reese's Cups crumbled on top of the batter before baking add a delicious layer between the cake and chocolate frosting. Enjoy!

Provided by Karen..

Categories     Candy

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup light brown sugar, packed
1 cup sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 Reese's Peanut Butter cups
1 (16 ounce) can prepared milk chocolate frosting

Steps:

  • Preheat oven to 350°F.
  • Combine water and oats and mix well.
  • Cool to room temperature.
  • Cream butter, brown sugar, sugar and vanilla.
  • Beat in eggs and oatmeal mixture.
  • Sift together dry ingredients and add gradually to creamed mixture, beating one minute.
  • Pour batter into a greased and floured 9x13-inch pan.
  • Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges.
  • Bake for 40 to 45 minutes or until center tests done.
  • Cool completely and frost.

Nutrition Facts : Calories 506.7, Fat 19.2, SaturatedFat 8.5, Cholesterol 56.3, Sodium 347.6, Carbohydrate 81.3, Fiber 1.9, Sugar 61.7, Protein 5.4

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