Description
Indulge in these decadent Reese’s Peanut Butter Cupcakes, featuring a rich brownie base and creamy peanut butter frosting topped with delightful Reese’s candies.
Ingredients
Scale
- 18.3 ounce box chewy fudge brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs (room temperature and beaten)
- 24 Full size Reese’s peanut butter cups (unwrapped) or 24 miniature Reese’s peanut butter cups
- 1¼ cup creamy peanut butter
- ¾ cup salted sweet cream butter (softened)
- 1½ tsp pure vanilla extract
- 2¼ cup powdered sugar
- 3–5 tablespoons whole milk
- 1½ cups Reese’s minis (unwrapped, optional for garnish)
Instructions
- Preheat the oven to 350°F. Line 2 normal size muffin pans with cupcake liners and lightly spray the liners with nonstick spray. Set aside.
- Add the brownie mix to a medium-sized mixing bowl.
- Add in the vegetable oil, water, and beaten eggs. Stir just until combined; do not over mix.
- Place 1 peanut butter cup in the bottom of each cupcake liner.
- Spoon 1½ tablespoons of brownie mix on top of each peanut butter cup.
- Bake for 20 minutes. Allow the cupcakes to completely cool before frosting.
- Using a stand mixer or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat together the butter, peanut butter, and vanilla extract for 1½ to 2 minutes, until smooth.
- Add the powdered sugar, ½ cup at a time, alternating with the milk until completely incorporated and smooth.
- Once the cupcakes are cooled, fill a decorator’s bag fitted with an open star tip or a gallon size ziploc with a corner snipped off for frosting.
- To frost the cupcakes, hold the decorator’s bag about ½ inch from the center of the cupcake. Use even pressure to form the center of the star-swirl, then follow the outer line of the star-swirl, squeezing until the outer lines connect. Repeat for remaining cupcakes.
- Sprinkle a few Reese’s mini candies over the frosted cupcakes.
Notes
- Ensure that the eggs are at room temperature for better mixing.
- For an extra touch, chill the cupcakes in the refrigerator after frosting for a firmer texture.
- Use additional Reese’s minis for decoration as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg