Reese's Peanut Butter Cup Cupcakes
Prep time
Cook time
Total time
This is a Building On Recipes project so in addition to the Peanut Butter Cupcake batter recipe as listed below be sure to prepare your buttercream recipe in anvance
Serves: 24 cupcakes
  • Unsalted Butter 8 Tablespoons (113g)
  • Creamy Peanut Butter 1 cup (270g)
  • Granulated Sugar 1¼ cup (250g)
  • Egg Yolks 4 large (72g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Cake Flour 2 cup (240g)
  • Baking Powder 1 ½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Evaporated Milk ½ cup (120ml)
  • Egg Whites 4 Large (120g)
  • Granulated Sugar ¼ cup (50g)
  • Reese's Peanut Butter Cups 24 + more for garnish
  • ½ Recipe Swiss Buttercream
  • ½ Cup Creamy Peanut Butter (135g)
  • ½ Recipe Ganache
  1. Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes.
  2. Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well.
  3. Add the peanut butter and blend to combine.
  4. Add the evaporated milk and mix to smooth
  5. Add the sifted flour, baking powder, salt all at once and blend to combine
  6. Reserve batter while whipping egg whites with the second measure of sugar to medium firm peaks.
  7. Fold the meringue into the peanut butter batter and then portion into cupcake liners
  8. Place a Reese's peanut butter cup into each and then top with more batter.
  9. Each cupcake liner should be filled no more than ¾ to the top total
  10. Bake immediately in preheated 350°F oven for approximately 20 minutes for cupcakes, or until springy to the touch when gently pressed in the center
  11. When the cake springs back when gently pressed in the center it is done.
  12. When cupcakes are completely cooled add the peanut butter to the swiss buttercream recipe and ice with #826 Ateco tip
  13. Pour melted but cooled ganache over each cupcake
  14. Garnish with optional Reese's Peanut Butter Cup
Cupcakes will stay fresh at room temperature in an airtight container for up to 2 days.

Freeze un-iced cakes for longer storage up to 2 months wrapped well
Recipe by Gretchen's Bakery at