Reeses Peanut Butter Cup Cakes Recipes

REESE'S PEANUT BUTTER CUPCAKES

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

CHOCOLATE PEANUT BUTTER CUPCAKES

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.

REESE'S® PEANUT BUTTER CUP CUPCAKES

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.