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Chocolate Cupcakes with a hidden Reese’s Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese’s = Heavenly Peanut Butter Cupcakes!

This is something that has been so highly requested for such a long time. I honestly can’t count the amount of times that it has been requested, so I thought I would start the year very tastily, after my Gin & Tonic Drizzle Cake last week, with this beauty of a recipe. As I couldn’t eat peanuts for so long, it was something I put off posting, but I have made these so many times now it seems fair to share!

I decided to go for a regular chocolate cupcake recipe as I just love them, and I find them easy. However, easy doesn’t mean boring. I decided to jazz them up slightly, by using some Reese’s Peanut Butter Miniatures sandwiched and baked into the middle. HELLO YUMMY. This is inspired by my Rolo Cupcakes recipe which has been a consistent hit on my blog since posting, so I thought a Reese’s version would be epic. And it was. You could put some Reese’s Pieces in instead if you want, but I just find the miniatures and ideal side, especially when you sandwich two of them together and push them into the middle of the cupcakes.

A Peanut Butter Frosting was a given, but I know some of you might not be a fan. There’s liking peanuts, then theres liking peanut overload. I however, love it. The peanut butter frosting is sweeter than obviously just peanut butter is because of the sugar in the frosting, and I think that makes it delightful. I love foods like Chicken Satay, but thats the savoury side of things. Sweeter side, I adore Reese’s. I adore my No-Bake Peanut Butter Cheesecake. I adore annyyttthiinnng Chocolatey. So Peanuts, and Chocolate combined is PERFECTION. Therefore, after a Chocolate Cupcake, the Peanut Butter Frosting was a perfect match.

For this post, I used some Orange Iced Jems Baking Cups so that they would match the ‘Orange’ of the Reese’s packaging. I also used a 2D Closed Star Piping Tip to decorate them as its my favourite piping tip ever. Honestly, I can’t stop using it as you might be able to tell.

I would definitely say if you enjoy the look of these cupcakes, you would also love my Peanut Butter Pie, and Peanut Butter Fudge, which both use Reese’s in them. Honestly, I find Peanut and Chocolate together a salty and sweet combination, which is ideal like Salted Caramel is for me. Heeeeaaaavenly.

If you want to make these even more delightful and slightly more overload style, you could drizzle on some Melted Chocolate, or even a drizzle of Peanut Butter. HELLO YUM.

Reese's Peanut Butter Cupcakes!

Chocolate Cupcakes with a hidden Reese's Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese's!
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Category: Dessert
Type: Cupcakes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 175 g Unsalted Butter/Stork
  • 175 g Light Brown Sugar
  • 3 Large Eggs
  • 140 g Self Raising Flour
  • 35 g Cocoa Powder
  • 24 Reese's PB Cup Miniatures

Buttercream

  • 150 g Unsalted Butter
  • 175 g Smooth Peanut Butter
  • 350 g Icing Sugar
  • 2-4 tbsp Boiling Water

Decorations

  • 150 g Reese's Pieces
  • 6 Reese's Peanut Butter Cups

Instructions

For the Cupcakes

  • 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.

For the Decoration

  • 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!

Notes

You don't have to add the Reese's Miniatures if you don't want to, but it adds a nice peanutty flavour!
I used supermarket own peanut butter, but its smooth so it pipes well. 
 

 

Enjoy!

Find my other Dessert Recipes on my Recipes Page!

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22 Comments

  1. Alice on June 29, 2021 at 8:14 pm

    Hi Jane

    I have used your cake recipe from the mini egg drip cake (i use this one ALL the time) but I wanted to make a peanut butter frosting.

    Would I need to multiply the decoration measurements by 3? Thats more icing sugar than I usually do use and I often end up with buttercream left over so just wondering if you have exact measurements for decorating a three layer cake with peanut buttercream?

    Thank you!!

  2. Alicia Deyes on June 28, 2021 at 1:44 pm

    5 stars
    Hi Jane! I’m making these for a friends birthday next week!! I was just wondering if I could swap the cocoa powder for peanut butter powder?! I have both in the cupboard but just wanted to experiment with this :)))

  3. Emma on May 12, 2021 at 8:22 am

    Hi Jane.
    Which peanut butter did you use? Also, I’m wanting to use the buttercream to fill and cover a 4 layer cake, would you just multiply the recipe to how much I need or would any of the quantities be different?
    Thankyou x

    • Jane's Patisserie on May 15, 2021 at 10:16 am

      Hiya! You can use any! Yes you would need to use more x



  4. Danielle Green on January 3, 2021 at 12:25 pm

    Sorry for being simple maths is not my strong point, I literally just times it all by 3? And the butter cream ? Many thanks Dani x

    • Jane's Patisserie on January 3, 2021 at 12:29 pm

      Basically yes – you x3 and split between 3×8″ tins! Baking time is about 35-40 minutes at 180c/160 fan! It will be a big cake but if that is what you want, its the easiest way! Or, just follow one of my other recipes like I’ve said but use the decoration flavours from this recipe. x



  5. Danielle Green on January 2, 2021 at 7:06 pm

    Hi Jane, wanted to start off by saying how much I love your recipes they are all fantastic.

    If i wanted to make this into a 3 tier cake please could you tell me what measurements I would need please.

    I read in your comments above to times the ingredients by 3, but that sounded a lot of butter ect. And would make nine eggs and on your other 3 tier cakes its 8 or 10 eggs.

    Thank you in advance.

    Dani xx

    • Jane's Patisserie on January 3, 2021 at 12:02 pm

      Thank you! You can follow the comments that I have said, or follow a different cake post and make it fit to this instead – either works well!



  6. Caroline on October 4, 2020 at 3:35 pm

    Hi.
    Could you add melted chocolate or cocoa powder to the buttercream to make chocolate and peanut buttercream. If so how much would you recommend
    Many thanks
    Caroline

    • Jane's Patisserie on October 5, 2020 at 12:13 pm

      Cocoa powder is probably better – I would substitute 25g of icing sugar for cocoa powder! x



  7. Shannon on July 12, 2020 at 5:13 pm

    Hi I want to make just 6 cupcakes, I know just to half the recipe however would it be 1 or 2 eggs used?

    • Jane's Patisserie on July 12, 2020 at 7:14 pm

      You ideally need to make 4 cupcakes, or 8 – so you can then use 1 or 2 eggs!



  8. Vicki Ayre on June 1, 2020 at 3:03 pm

    Hi, I want to make these but self raising flour seems to be a rare commodity in lockdown. Can these be done with plain flour?

    • Jane's Patisserie on June 1, 2020 at 3:15 pm

      They can – you typically mix 2 level teaspoons of baking powder per 150g of plain flour! And whisk it in before using in a recipe!



  9. Rebecca Gray on May 20, 2020 at 10:18 pm

    5 stars
    Just making these now. Can I check how to store these once baked etc woukd foul over them to cover at room temp be okay!

    • Jane's Patisserie on May 21, 2020 at 8:34 am

      I usually store mine at room temp, in either a storage tin or a cupcake box or something!!



  10. Becca on May 12, 2020 at 8:57 pm

    Hi, to make this into a 3 tier showstopper masterpiece do I just multiply the ingredients so they are of same weight to your other 3 tier cakes? And would it work as a drip cake, a dark chocolate drip or do you think that would be too much?

    Thanks!!

    • Jane's Patisserie on May 13, 2020 at 9:04 am

      Yes! Basically make it all equal to what the others would be! I think a drip cake with a dark chocolate drip would be delicious! x



  11. Natalie on February 24, 2018 at 11:39 pm

    Hello
    I was just wondering if the recipe could be used to make one individual big cake rather than 12 cupcakes?
    Thanks.

    • Jane's Patisserie on February 25, 2018 at 9:37 am

      Hiya! This recipe will make one layer of an eight inch cake so double it for a two layer cake.



    • Natalie on February 25, 2018 at 6:37 pm

      Do I need to double the buttercream recipe too?

      Once I’ve doubled the cake batter, do I pour it into a single 8 inch tin or do I divide it between two tins? If just the one tin, would the baking time be about 35 minutes?



    • Jane's Patisserie on February 25, 2018 at 9:02 pm

      You need to use two eight inch tins as one batch of cupcakes makes one layer, so for two layers you need two tins. And then yes double the buttercream as well.



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