Reeses Peanut Butter Cupcakes Recipes

REESE'S® PEANUT BUTTER CUP CUPCAKES

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.

REESE'S PEANUT BUTTER CUPCAKES

Steps:

• Put the Mini Reese's Peanut Butter Cups in the freezer for at least 1 hour
• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the sponge, mix together the butter, peanut butter and golden caster sugar, ideally using an electric mixer for 2-3 minutes
• Then add the eggs and milk and whisk them in
• Then gently whisk in the self raising flour
• Divide the mixture between the cupcake cases. Place three of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake and push them in slightly
• Bake them for 20-25 minutes or until a skewer inserted in the cupcakes comes out clean. Leave to cool completely
• To make the buttercream, mix together the butter and peanut butter until smooth. Add the icing sugar, cocoa powder and milk. Mix again until smooth. This is best done with an electric mixer. If the buttercream is too stiff, you can add a little more milk
• Put the buttercream in a piping bag fitted with a nozzle and pipe it onto the cupcakes, or spread on with a spoon
• Slightly warm the peanut butter in the microwave for 15-20 seconds, or until it is a pourable texture. Drizzle it over the buttercream either using a piping bag or a spoon
• Put half of a Reese's Peanut Butter Cup onto each cupcake
• Store in an airtight container in a cool place, eat leftovers within 3 days

REESE'S PEANUT BUTTER CUPCAKES!

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!

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.

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.