Reese's Chocolate Peanut Butter Cupcakes (2024)

Reese'sCupcakes:

• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 1/2 cup plus 1 tablespoon hot water
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks butter, cut into small pieces
• 1 2/3 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla
• 3/4 cup sour cream

Frosting Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 1-2 tablespoons milk
• 3-4 cups powdered sugar

For the Topping:

• 12 large Reese's cups, chopped into pieces (or equivalent amount of smaller Reese's candies)
• 1/2 cup chocolate chips
• 1/2 teaspoon coconut oil or shortening

Directions for the Reese's Cupcakes:

• 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.

  See Also

  » Strawberry Crunch Shortcake Cookies

• 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.

Directions for the Frosting:

• 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.

Directions for the Topping:

• 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.

Course: Dessert

Cuisine: American

Keyword: chocolate, cupcakes, desserts, peanut butter