As far as I’m concerned, there is no better counterpart for peanut butter than chocolate.
I’ve been dying to make a Reese’s Peanut Butter Cup-inspired version of my beloved cupcakes.
I hate cream cheese, and it was hard to find a peanut butter frosting that didn’t incorporate it. This frosting is more of a buttercream, of which I am also not a huge fan. It always makes me feel like I am just eating a stick of butter. Gag.
I am a sugar icing girl, through and through. I live for Funfetti frosting.
I’ve made enough cupcakes in my day to know what I like, alright? I’m serious about my sugar.
All things aside, I loved the cake part of this recipe, but I am determined to find a better frosting. I will certainly re-visit this recipe in the future.
Any excuse to play with peanut butter and chocolate.
Personal frosting preference aside, these got rave reviews from all my taste-testers, especially from my number one fan, Lloyd.
Below are the directions on how to make the cake and frosting, and I’ll give you a tutorial on how to do the cupcakes!
Reese’s Peanut Butter Cup Cupcakes
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 sticks unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 cup buttermilk
For frosting & decorating:
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
- miniature Reese’s cups, halved and/or chopped
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Divide the batter between the prepared cake pans.
Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
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. Add the cream and beat on high speed until the mixture is light and smooth.
How to Stuff a Cupcake 101:
1. Let cupcakes cool.
2. Using a paring knife and the cone method, cut out a circle from the cupcake. Alternatively, you can use an apple corer to remove part of the cupcake!
3. Discard middle. Or just eat it.
4. Shake out any crumb pieces that remain.
5. Chop some of your Reese’s in half and place one half in the hole you made.
6. Pipe frosting all pretty-like!
7. Top with a Reese’s for decoration…
8. Call your significant other into the kitchen to gloat over your beautiful creation. Gloat some more as he takes a big bite and declares it to be incredible!
9. Toss your hair over your shoulder nonchalantly, like it ain’t no thang.
10. Step back and admire your cupcake army. Feel free to DIG IN!