Description
Indulge in the rich, nutty warmth of Reese’s Peanut Butter Cupcakes, featuring a moist cake topped with creamy peanut butter frosting and chocolate.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup peanut butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
- Reese’s chocolate chips and mini cups for decoration
Instructions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Line your muffin tin with paper liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream together softened butter, granulated sugar, and brown sugar using an electric mixer.
- Add the eggs one at a time, then mix in vanilla extract.
- Gradually introduce the dry ingredients into the wet mixture, alternating with milk.
- Fold in peanut butter to make a luscious batter.
- Distribute the batter into the muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Prepare the frosting by mixing peanut butter and powdered sugar, then add heavy cream to reach a creamy consistency.
- Frost the cooled cupcakes and top with Reese’s chocolate chips and mini cups.
Notes
You can bake the cupcakes a day in advance and store them in an airtight container. Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg