Reese’s Peanut Butter Cup Cupcakes

Excuse me while I wipe the drool off of my keyboard!

But seriously!? Reese’s Peanut Butter Cup Cupcakes??

I ate way too many of these! But how could I resist?

There is nothing better than a surprise Reese’s Peanut Butter Cup hidden in a cupcake to make you go back for one more just to make sure it was not a dream!

peanut-butter-cupcakes

Creamy Peanut Butter Buttercream and deep rich ganache dripping everywhere!

I think the pictures speak for themselves!

You will not want to miss out on this recipe!

Finally a moist peanut butter cake!

If you don’t want to do cupcakes, then I suggest to fine chop up those Reese’s and add them to the batter.

Bake into 2 – 8″ Layers or our pour all the batter into 1 – 12″ x 18″ pan for a sheet cake.


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
Author:
Serves: 24 cupcakes
Ingredients
  • 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
Instructions
  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
Notes
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
 

 

 

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37 Comments

  1. Hi Gretchen!!
    I have been following you since you had the first You Tube channel. I looooveee you recipes, they are the best! I always have problems with cakes like this one due to the mixing method. It is not you, obviously it’s me. I have tried a few with the the mixing method and they always come out dry. (They taste great as all of your recipes ) Last time, I tried using a little bit of creamoney of tartar to not over whipped (if that were the problem ) but same happened. Any suggestions ? Is there any other mixing method that I could use? THANKS!!

    1. HI Thanks! I appreciate the support for so long!!
      I know what you mean about creamed butter cakes being dry- I have found that at times too. This one though is not, with that addition of evaporated milk it really helps to give some moisture! I found this cake to be really great! Dense but not dry at all! PLus the folding in of the egg whites to lighten it makes it really great! I hope you try it! (be sure to use cake flour though since AP will make it more dry) and dont over bake! Just until springy to the touch! Mine took 22 minutes but check at 18 just to be sure!

  2. Gretchen, you didn’t put the evaporated milk in the ingredients. How much did you add? Sounds like a recipe I need to make!!

  3. Hi Gretchen, do you think this recipe would work as cake layers WITHOUT the peanut butter cups? Not that I don’t love peanut butter cups – I do! – but they are dairy and I usually bake dairy-free. (I’m also afraid of the texture difference – biting into a piece of soft cake, and some bites have peanut butter cup chunk and some don’t…)
    Anyway, what do you think? Thanks!
    Caroline

  4. I saw your site to ight for the first time When my friend sent it to me. Love it..didnt see a place to “join”..did I just ,S’s it or do I just need to pull it up each time!

  5. Hi Gretchen,

    I love your recipes but I have a bit of a problem. My cupcakes tend to fall after I take them out of the oven and they cool. This only happens when I use recipes that are made from scratch. I make sure that they are done before the are removed but they still fall. I thought it might have been the cake flour so I changed the flour to AP and adjusted the amount, I even purchased fresh baking powder and baking soda for the recipe, they still went flat. What am I doing wrong.

    1. Hi Debra Im sorry to hear you are having this trouble, we are posting on Reese’s Cups though – so which recipe are you talking about? (I know you said pretty much ALL) but have you tried any of mine?

  6. Hi Gretchen! I just wanted to tell you that I tried my hand at making these awesome cupcakes, and WOW! They turned out GREAT! Reeses Peanut Butter Cup cupcakes. What a tongue twister, hahaha. Anyways I took a dozen into my workplace (for a close select few!) and Holy Moly, they were in love… with the cupcakes! A success!!!

  7. Hi Gretchen,

    I love your blog (though all my bakes are eggless so your vegan story is much appreciated! and I look forward to the eventual vegan versions on all your bakes!)

    I wondered if the video to your Reese’s Peanut butter Cake was still around as I cannot find it and I wanted to try it out in the next week… I loved the detail in it and never got around to trying it out myself – I’d really appreciate a link if you have one.

    Thanks,

    R

  8. Hi Gretchin 🙂 these cupcakes are delicious! Love the peanut butter flavour and moist texture. Thanks for sharing the recipe 🙂

    Would it be ok to half the recipe to make 12 instead of 24?
    Also i like the flavour of brown sugar with peanut butter so can i substitute some of the white sugar with brown, about 1/2 – 3/4 cup?

    Thanks again! Xx

  9. Hi Gretchen!

    I like how you mention how long these will last at the bottom of each recipe! Although I had to laugh! Theses cupcakes wouldn’t make it to the second day! family rule: I bake it you have the first day to get some. Second day is fair game! If you didn’t get any it’s your loss!

  10. I am making these for my 25yr olds birthday and for garnish I am using mini reese’s both white and dark for added pop

  11. (Sorry if this posted twice…it didn’t seem to work the first time) HI Gretchen…..what size cake layers would be best for this..? 8 or 9 inch? And I’m assuming it will fill only 2 layers?

    1. Hi there, I do have to approve comments before they go “live” so it could have just been the delay on my end.
      Anyway- I would do 2X recipe for 9″ pan
      1½ X for 8″ pans (yes 2 layers) Just be sure to fill the pans half full and you will be great

  12. Hello Gretchen,

    Great recipe…!!! The decoration part was pretty cool…! I am planning to try out this recipe. But I am unable to find evaporated milk at my place. Is there any way to substitute this with any other ingredient? Will using cream (low fat 25%) work?
    Thanks for your help…! 🙂

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