REESE'S PEANUT BUTTER CUPCAKES!
Chocolate Cupcakes with a hidden Reese's Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese's!
Provided by Jane's Patisserie
Categories Dessert
Time 37m
Number Of Ingredients 12
Steps:
- Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases
- Beat the Butter/Stork with the Light Brown Sugar until fluffy
- Combine the Eggs, Self-Raising Flour and Cocoa Powder with the butter/sugar mix until well combined
- Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases - Once dolloped, press two sandwiches Peanut Butter Cup Miniatures together and lightly push into the cupcakes.
- Bake in the oven for 18-22 minutes or until they are springy to touch and don't make a bubbling sound - Leave to cool.
- Beat the Unsalted Butter with an electric mixer for a couple of minutes to loosen it.
- Add the Peanut Butter and half of the Icing Sugar on a slow speed until it is combined then speed the mixer up and mix for 1-2 minutes until thoroughly combined and smooth.
- Add the rest of the Icing Sugar and beat again. If its really thick, add in 1tbsp of Boiling Water at a time till smooth and pipeable.
- Using a Medium 2D Closed Star piping tip, pipe the buttercream onto the cupcakes - add on Half a Peanut Butter Cup, and some Reese's Pieces, and enjoy!
Nutrition Facts : Calories 489 kcal, Carbohydrate 78 g, Protein 11 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 206 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
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® 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
REESE'S PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
REESE'S PEANUT BUTTER CUPS (COPYCAT)
This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.
Provided by Kats Mom
Categories Candy
Time 25m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
- Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
- Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
- With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
- Cool in the refrigerator until firm.
- Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
- Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
- Let sit at room temperature or covered in the refrigerator.
- Turn out of pan when firm.
Nutrition Facts : Calories 291, Fat 19.2, SaturatedFat 7.5, Cholesterol 6.5, Sodium 169.6, Carbohydrate 24.4, Fiber 2.2, Sugar 19.8, Protein 7.6
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 PEANUT BUTTER CUP FILLING
Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder
Provided by glerkydestiny
Categories Candy
Time 5m
Yield 66 small peanutbutter cup fillings, 66 serving(s)
Number Of Ingredients 4
Steps:
- Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7
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- Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside.
- Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 cup chopped peanut butter cup pieces. Fill prepared muffin cups one half full.
- Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely.
- Prepare Peanut Butter Creme Frosting. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting.
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