Tastes Like Reeses Chocolate Filled Peanut Butter Cupcakes Recipes

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.

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.

CHOCOLATE PEANUT BUTTER CUPCAKES WITH REESE'S SURPRISE

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 cups sugar, 3/4 cup cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
• In a large mixing bowl, whisk 2 large eggs. Add 1 cup buttermilk, 1 cup cold strong coffee, 1/2 cup canola oil, and 1 teaspoon vanilla until combined.
• Fold the dry ingredients into the wet ingredients, only until combined. Do not overmix.
• Line muffin tins with cupcake liners and fill them 1/2 full with the chocolate batter.
• Press a miniature Reese's cup into each cupcake lined muffin tin until they are even with the batter.
• Bake in a 350°F oven for 15-17 minutes or until a toothpick inserted around the outer edges comes out clean.
• Let the cupcakes cool for one minute and remove them from the pan. Let them cool completely on a wire baking rack.
• In a large mixing bowl, beat 1 stick of softened butter and 1 cup of peanut butter until smooth.
• Add in 3 cups of powdered sugar and 1 teaspoon pure vanilla extract and beat until crumbly.
• Add 1/4 cup half and half and beat with mixer. Continue to add half and half until the consistency is right.
• Frost the cupcakes and garnish with mini Reese's cups (optional)

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.

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

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.

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
• Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
• Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
• Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with frosting.