🧁 Reese’s Peanut Butter Cupcakes

Here’s a rich and indulgent Reese’s Peanut Butter Cupcakes Recipe — soft chocolate cupcakes filled and topped with peanut butter goodness and, of course, mini Reese’s!

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🧁 Reese’s Peanut Butter Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Yields: 12 cupcakes

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📝 Ingredients:

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar)
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup hot water
• 12 mini Reese’s Peanut Butter Cups (unwrapped)

For the Peanut Butter Frosting:

• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• 1½ cups powdered sugar
• 2–3 tbsp milk or cream
• Pinch of salt (optional)

Toppings (optional):

• Mini Reese’s for garnish
• Chocolate drizzle or sprinkles

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix sugar, eggs, oil, vanilla, and buttermilk until smooth. Gradually add dry ingredients and mix just until combined. Stir in hot water — batter will be thin.
4. Fill cupcake liners ½ full. Press a mini Reese’s into the center of each and top with more batter (about ¾ full total).
5. Bake 18–22 minutes or until a toothpick (off-center) comes out clean. Cool completely before frosting.
6. Frosting: Beat butter and peanut butter until creamy. Gradually add powdered sugar, then milk as needed to reach fluffy consistency.
7. Pipe or spread frosting on cooled cupcakes. Top with a mini Reese’s or drizzle with chocolate.

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✅ Tips:

• For extra indulgence, use chocolate ganache under the frosting.
• Freeze unfrosted cupcakes up to 1 month — thaw, then frost.

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🛠️ Preparation Tips & Tricks:

1. Room Temperature Ingredients:
   Use eggs, buttermilk, and butter at room temperature for smoother batter and better texture.
2. Don’t Overmix:
   After adding the dry ingredients, mix until just combined to keep cupcakes soft and fluffy.
3. Center the Reese’s:
   Gently press the mini Reese’s in the center of the batter so it stays in the middle when baked.
4. Use a Cookie Scoop:
   For even-sized cupcakes, use a cookie scoop or ice cream scoop to portion the batter.
5. Chill the Frosting Slightly:
   If the frosting feels too soft to pipe, chill it for 10–15 minutes before using.
6. Pipe Like a Pro:
   Use a star piping tip for bakery-style swirls, or snip the end of a ziplock bag for an easy hack.
7. Make Ahead:
   Bake cupcakes a day in advance and store unfrosted. Frost just before serving for best results.