Reese’s Cupcakes

I’m not going to say I invented these cupcakes. The combination of chocolate and peanut butter has long been replicated in baking recipes. I will, however, say I did this recipe the best I could find. These are not just chocolate cupcakes with peanut butter frosting…these are REESE’S CUPCAKES. As in, just like a Reese’s Peanut Butter Cup. As in, amazing.

You could use the Magnolia chocolate cupcake recipe (the old standby), but I instead used a devil’s food cake recipe that made for some awesomely fluffy cupcakes. Frosting is simple and completely foolproof, and I crumbled up some peanut butter cups for garnish. I suppose you could use Reese’s Pieces as well, but let’s be serious. Peanut butter cups are way better.

Am I right?

Devil’s Food Cake Cupcakes
(adapted from Martha Stewart‘s recipe)

3/4 cup unsweetened Dutch-process cocoa powder
1 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoons vanilla extract
1 cup sour cream, room temperature

Baking Temperature: 350 degrees
Baking Time: 20 minutes

  1. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth.
  2. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
  4. Add eggs, one at a time, beating until each is incorporated.
  5. Add the vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
  6. Add flour mixture in two batches, alternating with the sour cream.
  7. Divide batter evenly among lined cups, filling each three- quarters full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer to wire racks to cool for 15 minutes, then remove from tins to cool completely.

Peanut Butter Frosting

2 cups confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
crushed Reese’s Peanut Butter Cups (for garnish)

  1. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
  2. Add the cream and beat on high speed until the mixture is light and smooth.
  3. Continue to add confectioners’ sugar until desired consistency is reached (you may not use all the sugar).
  4. Pipe or spread icing onto cooled cupcakes. Sprinkle on peanut butter cups.

10 Responses to Reese’s Cupcakes

  1. Lelaina Pierce says:

    You are right!

  2. CAPow! says:

    my mouth is watering! that looks so tasty!

  3. Jessica says:

    These were delicious–so delicious, in fact, that they were gone instantaneously!

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  5. Pingback: Reese’s peanut butter cup devil’s food cake cupcakes! | Love Cupcakes

  6. kelli says:

    can’t wait to try these! love the pb and choco combo! Just did a pb cheesecake! YUM!

  7. Selena says:

    I’m making these for my home-ec final! I always have to have the best and i think this will be it. Theres a boy whos allergic to peanut butter in my class so i might try to make him a special one with kit-kats or hershey bars! (: I think I’m going to get an A (:

  8. Anne says:

    should i keep them in the fridge? or will they be ok room temp? And thanks for the recipe they are so good!

  9. jenn says:

    how many does this recipe make?

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