Reese’s Peanut Butter Cups have always been my favorite candy in the whole wide world, and cupcakes are one of my favorite desserts ever. So, the two of them combined is predicted to be pure bliss, right? I am not saying I am the next Miss Cleo or anything, but these Reese’s Peanut Butter Cup Cupcakes are one of the best cupcakes I have ever had.
When I served them to my family, they all made me feel like the next Martha Stewart. I’ll never forget Andy, my cute husband, saying, “These cupcakes taste like they came from a nice hipster coffee shop where you would have to pay 5 bucks each!” Oh, and my mom and mother in-law, while not being in the presence of one another, said the exact same thing: “You really out-did yourself this time Melissa!” Honestly, the real credit is due to the fabulous creator of this recipe, Jamie of My Baking Addition.
What are some of your favorite candy inspired desserts?
Reese’s Peanut Butter Cup Cupcakes
Recipe by Jamie of My Baking Addiction
Yield: 24 Cupcakes
For the Cupcakes You’ll Need:
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
For the Peanut Butter Buttercream Frosting You’ll Need:
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners sugar, sifted
- 6-8 tablespoons heavy cream (if using milk, amount will be less)
Directions for the Cupcakes
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix and pudding mix, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Distribute the batter between 24 muffin wells, about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, which is okay. You’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Directions for the Peanut Butter Buttercream frosting
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioners sugar, and continue mixing until well blended.
- Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
- Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.