Chocolate Reese’s Stuffed Cupcake

A perfect chocolate cupcake stuffed with a peanut butter cup and topped with a swirl of peanut butter frosting and even more peanut butter cups on top! These Reese’s Stuffed Cupcakes are a cinch to make and to die for to eat.

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You want to know the way to a person’s heart? Chocolate + Peanut Butter. Throw in extra peanut butter for good measure. Pretty sure these cupcakes might be on my top ten list of things I have baked on this blog.  A whole peanut butter cup inside the cupcake. Ok and maybe a few on top, cuz’ that’s how we roll in the Shire.

Before we talk recipe let’s talk tools…

TO MAKE THESE CUPCAKES YOU WILL NEED:

• Cupcake Pans 
• Cooling Racks
• Cupcake Liners
• Piping/Pastry Bags
• Ateco Tip #808
• Stand Mixer
• Dry Measuring Cups and spoons

How To Make The Easiest Chocolate Cupcakes Ever

In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, and salt) and simply whisk to combine. In the same bowl you then add your wet ingredients- milk, vegetable oil, vanilla, and eggs. And whisk, whisk, whisk again. Then you need to add in your boiling water. I add in the espresso powder to the boiling water before adding to the cupcake batter. Be careful at this point, when stirring in the hot espresso water. The batter will be thin. But that’s exactly what you want! That thin batter makes for a super moist chocolate cupcake! 

To fill your cupcake pans, I find it easiest to pour the batter into a liquid measuring cup and pour then into my cupcake pans. You want to fill these up about 3/4 of the way to leave a bit of room for them to rise and create that beautiful domed cupcake. 

When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty. Once they are baked, then give these chocolate cupcakes a fighting chance and be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.

For more help on making cupcakes, here are 15 tips to help you master them like a pro. 

How To Make The Peanut Butter Frosting

This peanut butter frosting starts with the best buttercream icing ever. Seriously, the best. 

This recipe has only six ingredients- butter, confectioners sugar, heavy cream (although in a pinch I’ve used milk), pure vanilla extract, and peanut butter. Oh a pinch of salt to balance out the sweetness. So I guess seven ingredients.

The key to this recipe is mixing the buttercream frosting in your mixer on high for a whole 8 minutes. Yup, a whole 8 minutes. It results in a perfectly light, airy, vanilla buttercream frosting from Cook’s Country. I’ve made it countless times and it never fails to get rave reviews. 

If you need help piping your frosting then check out this post (it even includes a video!)

Craving more peanut butter? Then check out these out peanut buttery treats…

Peanut Butter and Jelly Scones
Homemade Reese’s Peanut Butter Eggs
Peanut Butter Cadbury Egg Cookie Cups
Peanut Butter M&M Cookies
Peanut Butter and Nutella Cookies (gluten free)
Perfect Peanut Butter Cookies

Tools Needed To Make These Reese’s Stuffed Cupcake:

• Cupcake Pans 
• Cooling Racks
• Cupcake Liners
• Piping/Pastry Bags
• Ateco Tip #808
• Stand Mixer
• Dry Measuring Cups and spoons

Chocolate Peanut Butter Cup Stuffed Cupcakes

A perfect chocolate cupcake stuffed with a peanut butter cupcake, topped with creamy peanut butter frosting and more peanut butter cups!

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Author: Heather Perine

Ingredients

• ▢ For the cupcakes
• ▢ •2 cups sugar
• ▢ •1-3/4 cups all-purpose flour
• ▢ •3/4 cup HERSHEY’S Cocoa
• ▢ •1-1/2 teaspoons baking powder
• ▢ •1-1/2 teaspoons baking soda
• ▢ •1 teaspoon salt
• ▢ •2 eggs
• ▢ •1 cup milk
• ▢ •1/2 cup vegetable oil
• ▢ •2 teaspoons vanilla extract
• ▢ •1 cup boiling water
• ▢ 24 Miniature Peanut butter cups plus more for garnish
• ▢ For the frosting this makes a double batch- enough for 24 cupcakes
• ▢ 5 cups confectioner sugar
• ▢ 5 sticks butter unsalted, softened to room temperature
• ▢ 2 cups peanut butter smooth
• ▢ 2 teaspoons vanilla extract
• ▢ 1 Tablespoon heavy cream

Instructions

• 1. Heat oven to 400°F. Prepare 2 muffin tins with cupcake liners.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
• 3. Place one miniature peanut butter cup into the bottom of each well. Pour batter into prepared pans.
• 4. Bake at 400 for 5 minutes, then reduce the oven temperature to 350 and continue to bake for an additional 25 to 30 minutes, rotating halfway through, until wooden pick inserted in center comes out clean.
• Peanut Butter Frosting
• 1. Prepare a stand mixer with a paddle attachment. Cream your butter and sugar together until smooth. Add in your peanut butter, vanilla, and heavy cream and mix for 8 minutes until very fluffy.
• 2. Pipe onto each cupcake a swirl of frosting and top with additional miniature peanut butter cups.

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