Reeses Cupcakes Recipe 435
REESE'S® PEANUT BUTTER CUP CUPCAKES
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
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
CHOCOLATE PEANUT BUTTER CUPCAKES
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
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 STUFFED CUPCAKES
Satisfy your peanut butter craving with this easy recipe for Reese's stuffed cupcakes from Delish.com.
Categories Reese's Stuffed Cupcakes chocolate cupcake peanut butter frosting peanut butter icing reese's cupcake stuffed cupcake candy bar cupcake peanut butter dessert
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
- Prepare cake mix according to package instructions then fill each cupcake liner about three-quarters full with batter. Place a Reese's into the center of each unbaked cup. Bake for 25-30 minutes. Let cool.
- Meanwhile, make peanut butter frosting. In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
- Frost cooled cupcakes. Top each cupcake with a Reese's, then drizzle with melted chocolate.
TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES
My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.
Provided by rileybrat
Time 1h15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g
REESE'S CUPCAKES RECIPE - (4.3/5)
Provided by á-39849
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 18 muffin tins with cupcake liners. Mix cake batter according to box instructions. Place a peanut butter cup at the bottom of each cupcake liner. Spoon cupcake batter into cupcake liners, filling ¾ of the way. Bake for 20 to 22 minutes or until firm to the touch on top. Let cool. FROSTING: Combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners' sugar and heavy cream. Beat on high for a good 30 seconds. Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.
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