REESE'S PEANUT BUTTER CUPCAKES
Peanut butter sponge with Reese's Peanut Butter Cups inside, peanut butter and chocolate buttercream and Reese's Peanut Butter Cups on top
Provided by thebakingexplorer
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Put the Mini Reese's Peanut Butter Cups in the freezer for at least 1 hour
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter, peanut butter and golden caster sugar, ideally using an electric mixer for 2-3 minutes
- Then add the eggs and milk and whisk them in
- Then gently whisk in the self raising flour
- Divide the mixture between the cupcake cases. Place three of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake and push them in slightly
- Bake them for 20-25 minutes or until a skewer inserted in the cupcakes comes out clean. Leave to cool completely
- To make the buttercream, mix together the butter and peanut butter until smooth. Add the icing sugar, cocoa powder and milk. Mix again until smooth. This is best done with an electric mixer. If the buttercream is too stiff, you can add a little more milk
- Put the buttercream in a piping bag fitted with a nozzle and pipe it onto the cupcakes, or spread on with a spoon
- Slightly warm the peanut butter in the microwave for 15-20 seconds, or until it is a pourable texture. Drizzle it over the buttercream either using a piping bag or a spoon
- Put half of a Reese's Peanut Butter Cup onto each cupcake
- Store in an airtight container in a cool place, eat leftovers within 3 days
Nutrition Facts : Carbohydrate 61 g, Protein 6 g, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 86 mg, Sodium 240 mg, Fiber 2 g, Sugar 47 g, Calories 595 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
REESE'S PEANUT BUTTER CUPCAKES!
Chocolate Cupcakes with a hidden Reese's Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese's!
Provided by Jane's Patisserie
Categories Dessert
Time 37m
Number Of Ingredients 12
Steps:
- Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases
- Beat the Butter/Stork with the Light Brown Sugar until fluffy
- Combine the Eggs, Self-Raising Flour and Cocoa Powder with the butter/sugar mix until well combined
- Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases - Once dolloped, press two sandwiches Peanut Butter Cup Miniatures together and lightly push into the cupcakes.
- Bake in the oven for 18-22 minutes or until they are springy to touch and don't make a bubbling sound - Leave to cool.
- Beat the Unsalted Butter with an electric mixer for a couple of minutes to loosen it.
- Add the Peanut Butter and half of the Icing Sugar on a slow speed until it is combined then speed the mixer up and mix for 1-2 minutes until thoroughly combined and smooth.
- Add the rest of the Icing Sugar and beat again. If its really thick, add in 1tbsp of Boiling Water at a time till smooth and pipeable.
- Using a Medium 2D Closed Star piping tip, pipe the buttercream onto the cupcakes - add on Half a Peanut Butter Cup, and some Reese's Pieces, and enjoy!
Nutrition Facts : Calories 489 kcal, Carbohydrate 78 g, Protein 11 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 206 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese's baked in the center and topped with homemade fluffy peanut butter frosting!
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
- Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
Nutrition Facts : Calories 378 kcal, Carbohydrate 36 g, Protein 7 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 334 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
REESE'S® PEANUT BUTTER CUP CUPCAKES
These are moist peanut butter cupcakes with mini peanut butter cups in them, topped with melted milk chocolate and chopped peanuts. I was looking for a chocolate-peanut butter cupcake recipe that wasn't too high in calories, but were still a decent size and delicious. I couldn't seem to find what I was looking for so decided to create my own! These were a hit with all my family and friends! Hope you all enjoy. Yum yum yum!
Provided by mallory
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
- Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
- Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
- Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 31.3 g, Cholesterol 27 mg, Fat 14.1 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 136.1 mg, Sugar 22.5 g
REESE'S CUPCAKES RECIPE - (4.3/5)
Provided by á-39849
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 18 muffin tins with cupcake liners. Mix cake batter according to box instructions. Place a peanut butter cup at the bottom of each cupcake liner. Spoon cupcake batter into cupcake liners, filling ¾ of the way. Bake for 20 to 22 minutes or until firm to the touch on top. Let cool. FROSTING: Combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners' sugar and heavy cream. Beat on high for a good 30 seconds. Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.
More about "reeses cupcakes recipe 435 recipes"
REESE'S PEANUT BUTTER & CHOCOLATE CUPCAKES RECIPE
From hersheyland.com
Servings 18Total Time 2 hrs 49 minsCategory Tags
- Heat oven to 350° F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
- Beat sugar, peanut butter, oil and vanilla in large mixing bowl until blended. Beat in egg. Stir together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with milk to peanut butter mixture, beating until thoroughly blended. Stir in boiling water. Evenly divide batter into prepared muffin cups (filling each about half way or with about 3 tablespoons batter).
- Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks.
- Remove wrappers from peanut butter cups; cut each into halves and set aside. Prepare and frost cupcakes with Easy Peanut Butter Frosting. Top each frosted cupcake with REESE'S MINI PIECES Candy and 2 peanut butter cups halves.
REESE'S PEANUT BUTTER CUP CRUMBLE CUPCAKES RECIPE
From hersheyland.com
Servings 24Total Time 1 hr 30 minsCategory Tags
- Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside.
- Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 cup chopped peanut butter cup pieces. Fill prepared muffin cups one half full.
- Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely.
- Prepare Peanut Butter Creme Frosting. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting.
REESE'S CUPCAKES - THE FIRST YEAR
From thefirstyearblog.com
REESE'S CUPCAKES - COOKING CLASSY
From cookingclassy.com
HOW TO MAKE REESE'S STUFFED CUPCAKES - DELISH
From delish.com
REESE'S CUPCAKES RECIPE THE EASY WAY! - CHOPNOTCH
From chopnotch.com
REESE'S PIECES CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
REESE'S PIECES CUPCAKES - BOSTON GIRL BAKES
From bostongirlbakes.com
REESES PEANUT BUTTER CUPCAKES - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
REESE'S PEANUT BUTTER CUPCAKES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
THE BEST REESE’S CUPCAKE RECIPE - EATING ON A DIME
From eatingonadime.com
REESE'S PEANUT BUTTER CUPCAKES RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
REESE'S CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
REESE’S CUPCAKES RECIPE: PEANUT BUTTER CUP INSIDE
From crazylittleprojects.com
REESE'S CUPCAKES RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love