Description
Indulge in the ultimate chocolate and peanut butter experience with these incredibly moist and fudgy cupcakes, topped with a creamy, dreamy peanut butter frosting and adorned with mini Reese’s. This recipe guarantees pure dessert bliss.
Ingredients
Scale
- For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/2 cup (45g) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup (120ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- For the Peanut Butter Frosting:
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (e.g., Jif or Skippy)
- 2 cups (240g) powdered sugar, sifted
- 2–4 tablespoons heavy cream, as needed
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to taste)
- For Decoration:
- 1/2 cup mini Reese’s peanut butter cups or Reese’s Pieces, chopped
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or on low speed until just combined, being careful not to overmix.
- Bake Cupcakes: Divide batter evenly among liners, filling each 2/3 full. Bake for 18-22 minutes, or until a wooden skewer comes out with moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat softened butter and peanut butter until light and fluffy. Gradually add sifted powdered sugar, alternating with heavy cream and vanilla, until smooth and creamy. Beat for an additional minute for extra fluffiness.
- Frost & Decorate: Once cupcakes are completely cool, frost generously using a piping bag or offset spatula. Top immediately with chopped mini Reese’s peanut butter cups or Reese’s Pieces. Serve and enjoy your delicious Reese’s Peanut Butter Cupcakes!
- Prep Time: 25 mins
- Cook Time: 20 mins