Reeses Chocolate Peanut Butter Cupcakes Recipes

REESE'S PEANUT BUTTER CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Mix in egg, vanilla, milk, and vegetable oil until combined. Whisk in boiling water until smooth and incorporated.
• Divide batter among 12 paper-lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
• Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
• Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Mix in peanut butter and vanilla and beat until combined. Then slowly mix in powdered sugar on low speed until mixture comes together. Add heavy cream, 1 tablespoon at a time until light and fluffy or desired consistency is reached. Beat on medium for one minute until fluffy.
• Fill a pastry bag with frosting and pipe onto cupcakes. Top with Reese's pieces, mini Reese's peanut butter cup, and drizzle with chocolate sauce.

CHOCOLATE PEANUT BUTTER CUPCAKES

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.

REESE'S CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE

Steps:

• To make the cupcakes, preheat oven to 350 and line 2 cupcake pans with paper liners.
• In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
• Within a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth.
• Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla and cocoa mixture, and blend until smooth.
• With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth.
• Scoop into prepared pans, filling 2/3 full.
• Bake until a toothpick comes out clean, about 15-18 minutes. Let cool.
• While the cupcakes are cooling, make the frosting. Beat together the butter and peanut butter until light and fluffy.
• Add the vanilla and 1 tablespoon milk.
• Add powdered sugar gradually until desired consistency is reached, adding more milk if needed.
• Beat until light and fluffy.
• Frost the cooled cupcakes as desired.
• To make the chocolate drizzle, add the chocolate chips and the coconut oil or shortening to a microwave safe bowl.
• Heat at 50% power for 30 seconds, then stir. Repeat at 15 second intervals, stirring in between, until the chocolate is melted and smooth (do not overcook!).
• Pour the melted chocolate into a plastic bag and snip a small piece off the corner. Drizzle over frosted cupcakes and sprinkle cupcakes with chopped Reese's candies.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.