Reese’s Peanut Butter Cup Cupcakes: A Chocolate Peanut Butter Dream
These Reese’s Peanut Butter Cup Cupcakes are a chocolate and peanut butter lover’s dream come true! Moist chocolate cupcakes are topped with a creamy peanut butter frosting and a mini Reese’s Peanut Butter Cup. They’re the perfect treat for parties, holidays, or any time you’re craving something decadent and delicious.
**Why You’ll Love These Cupcakes:**
* **Chocolate and Peanut Butter Perfection:** The combination of rich chocolate and creamy peanut butter is a classic for a reason. These cupcakes perfectly balance the two flavors.
* **Moist and Tender Cupcakes:** The chocolate cupcake recipe yields incredibly moist and tender cupcakes that stay fresh for days.
* **Easy to Make:** While they look impressive, these cupcakes are surprisingly easy to make, even for beginner bakers.
* **Crowd-Pleasing:** These cupcakes are always a hit at parties and gatherings. Everyone loves the combination of chocolate and peanut butter.
* **Customizable:** You can easily adapt this recipe to suit your preferences. Try adding chocolate chips to the batter, using different types of peanut butter, or topping the cupcakes with other candies.
**Ingredients:**
**For the Chocolate Cupcakes:**
* 1 ½ cups (192g) all-purpose flour
* ¾ cup (75g) unsweetened cocoa powder
* 1 ½ teaspoons baking soda
* ¾ teaspoon baking powder
* ¾ teaspoon salt
* 1 ½ cups (300g) granulated sugar
* ¾ cup (180ml) buttermilk, room temperature
* ¾ cup (180ml) vegetable oil
* 2 large eggs, room temperature
* 2 teaspoons vanilla extract
* ¾ cup (180ml) boiling water
**For the Peanut Butter Frosting:**
* 1 cup (226g) unsalted butter, softened
* 1 cup (120g) powdered sugar
* 1 cup (240g) creamy peanut butter
* 2-4 tablespoons milk or cream
* 1 teaspoon vanilla extract
* Pinch of salt
**For Decoration:**
* Mini Reese’s Peanut Butter Cups
**Equipment:**
* 12-cup muffin tin
* Cupcake liners
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Wire rack
* Piping bag and tip (optional)
**Instructions:**
**Step 1: Prepare the Chocolate Cupcakes**
1. **Preheat oven and prepare muffin tin:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. **Combine dry ingredients:** In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. **Combine wet ingredients:** In a separate bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, and vanilla extract.
4. **Combine wet and dry ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. **Add boiling water:** Gradually add the boiling water to the batter, mixing on low speed until the batter is smooth and thin. The batter will be very liquidy; this is normal.
6. **Fill cupcake liners:** Fill each cupcake liner about ¾ full.
7. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. **Cool:** Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
**Detailed Explanation of the Chocolate Cupcake Steps:**
* **Step 1.1: Preheat oven and prepare muffin tin:** Preheating your oven ensures the cupcakes bake evenly. The proper temperature is crucial for the chemical reactions to occur correctly, leading to the desired rise and texture. Cupcake liners prevent the cupcakes from sticking to the muffin tin, making removal easier and cleanup a breeze. Paper or silicone liners are both suitable; choose your preference.
* **Step 1.2: Combine dry ingredients:** Whisking together the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) ensures they are evenly distributed throughout the batter. This is important because baking soda and baking powder are leavening agents that help the cupcakes rise. Cocoa powder adds chocolate flavor and also contributes to the cupcake’s structure. Salt enhances the other flavors and balances the sweetness.
* **Step 1.3: Combine wet ingredients:** Whisking together the wet ingredients (sugar, buttermilk, vegetable oil, eggs, and vanilla extract) helps to emulsify them, creating a smooth and uniform mixture. Buttermilk adds moisture and a slight tang to the cupcakes, while vegetable oil provides moisture and tenderness. Eggs bind the ingredients together and contribute to the cupcake’s structure. Vanilla extract enhances the flavor.
* **Step 1.4: Combine wet and dry ingredients:** Adding the dry ingredients to the wet ingredients gradually and mixing on low speed prevents overmixing. Overmixing develops the gluten in the flour, resulting in tough cupcakes. Mix only until the ingredients are just combined, leaving a few streaks of flour if necessary.
* **Step 1.5: Add boiling water:** Adding boiling water to the batter might seem counterintuitive, but it helps to bloom the cocoa powder, intensifying the chocolate flavor. It also helps to create a more tender crumb. The batter will be very liquidy at this stage, which is perfectly normal. Don’t worry; the cupcakes will still bake up perfectly.
* **Step 1.6: Fill cupcake liners:** Fill each cupcake liner about ¾ full to allow room for the cupcakes to rise without overflowing. Use an ice cream scoop or a measuring cup to ensure consistent filling.
* **Step 1.7: Bake:** Baking the cupcakes at 350°F (175°C) allows them to bake evenly and rise properly. The baking time may vary depending on your oven, so check for doneness after 18 minutes by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean or with a few moist crumbs, the cupcakes are done.
* **Step 1.8: Cool:** Letting the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack prevents them from sticking to the tin and makes them easier to handle. Cooling the cupcakes completely on a wire rack prevents condensation from forming, which can make them soggy.
**Step 2: Prepare the Peanut Butter Frosting**
1. **Cream butter:** In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
2. **Add powdered sugar:** Gradually add the powdered sugar, mixing on low speed until combined.
3. **Add peanut butter:** Add the peanut butter and mix until smooth.
4. **Add milk and vanilla:** Add the milk (or cream) and vanilla extract and mix until the frosting is light and fluffy. Add more milk if needed to reach your desired consistency.
5. **Add salt:** Add a pinch of salt to balance the sweetness.
**Detailed Explanation of the Peanut Butter Frosting Steps:**
* **Step 2.1: Cream butter:** Creaming the softened butter until light and fluffy incorporates air into the frosting, making it lighter and smoother. Make sure the butter is softened but not melted, as melted butter will result in a greasy frosting. Use an electric mixer (stand or hand mixer) for best results.
* **Step 2.2: Add powdered sugar:** Gradually adding the powdered sugar prevents it from flying all over your kitchen. Mix on low speed until the powdered sugar is fully incorporated into the butter. Be careful not to overmix, as this can make the frosting tough.
* **Step 2.3: Add peanut butter:** Adding the peanut butter gives the frosting its signature flavor and creamy texture. Use creamy peanut butter for the smoothest frosting. Natural peanut butter can also be used, but it may result in a slightly grainier frosting.
* **Step 2.4: Add milk and vanilla:** Adding milk (or cream) thins the frosting to the desired consistency. Start with 2 tablespoons and add more as needed until the frosting is light and fluffy. Vanilla extract enhances the flavor of the frosting.
* **Step 2.5: Add salt:** A pinch of salt balances the sweetness of the frosting and enhances the other flavors. Don’t skip this step!
**Step 3: Assemble the Cupcakes**
1. **Frost the cupcakes:** Once the cupcakes are completely cool, frost them with the peanut butter frosting using a piping bag or a knife.
2. **Decorate with Reese’s Peanut Butter Cups:** Top each cupcake with a mini Reese’s Peanut Butter Cup.
**Detailed Explanation of the Cupcake Assembly Steps:**
* **Step 3.1: Frost the cupcakes:** Ensure the cupcakes are completely cool before frosting them. Warm cupcakes will melt the frosting. You can use a piping bag and tip for a decorative swirl or simply spread the frosting on with a knife. If using a piping bag, fill the bag with frosting and pipe a swirl onto each cupcake.
* **Step 3.2: Decorate with Reese’s Peanut Butter Cups:** The mini Reese’s Peanut Butter Cups add a final touch of peanut butter flavor and make the cupcakes visually appealing. Gently press a mini Reese’s Peanut Butter Cup into the center of the frosting on each cupcake.
**Tips for Success:**
* **Use room temperature ingredients:** Room temperature ingredients blend together more easily and create a smoother batter.
* **Don’t overmix the batter:** Overmixing the batter develops the gluten in the flour, resulting in tough cupcakes. Mix only until the ingredients are just combined.
* **Use high-quality cocoa powder:** High-quality cocoa powder will give your cupcakes a richer, more intense chocolate flavor.
* **Don’t overbake the cupcakes:** Overbaked cupcakes will be dry and crumbly. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
* **Cool the cupcakes completely before frosting:** Frosting warm cupcakes will cause the frosting to melt.
* **Soften the butter properly:** Make sure the butter is softened but not melted, as melted butter will result in a greasy frosting.
* **Adjust the milk in the frosting:** Adjust the amount of milk in the frosting to achieve your desired consistency. Add more milk if the frosting is too thick, and less milk if it’s too thin.
**Variations:**
* **Chocolate Chips:** Add chocolate chips to the cupcake batter for extra chocolate flavor.
* **Different Peanut Butter:** Use chunky peanut butter or a different type of nut butter, such as almond butter or cashew butter.
* **Other Candies:** Top the cupcakes with other candies, such as M&Ms, chopped peanuts, or chocolate shavings.
* **Chocolate Frosting:** Substitute the peanut butter frosting with chocolate frosting.
* **Salted Caramel:** Drizzle the frosted cupcakes with salted caramel sauce.
* **Peanut Butter Swirl:** Swirl peanut butter into the chocolate cupcake batter before baking for a marbled effect.
**Storage:**
* Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
* For longer storage, freeze the cupcakes (unfrosted) for up to 2 months. Thaw in the refrigerator before frosting.
**Frequently Asked Questions (FAQ):**
* **Can I use a different type of flour?**
* Yes, you can use gluten-free all-purpose flour. However, the texture may be slightly different.
* **Can I use a different type of oil?**
* Yes, you can use canola oil, vegetable oil, or melted coconut oil.
* **Can I use regular milk instead of buttermilk?**
* Yes, you can use regular milk. To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
* **Can I make these cupcakes ahead of time?**
* Yes, you can make the cupcakes a day or two ahead of time and store them in an airtight container at room temperature.
* **Can I freeze these cupcakes?**
* Yes, you can freeze the cupcakes (unfrosted) for up to 2 months. Thaw in the refrigerator before frosting.
* **Why are my cupcakes dry?**
* Overbaking is the most common cause of dry cupcakes. Make sure to bake the cupcakes until a toothpick inserted into the center comes out clean or with a few moist crumbs. You may also have overmixed the batter.
* **Why did my cupcakes sink in the middle?**
* This can be caused by a number of factors, including overmixing the batter, using too much leavening agent (baking soda or baking powder), or opening the oven door too often during baking.
* **My frosting is too thick. What can I do?**
* Add more milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
* **My frosting is too thin. What can I do?**
* Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency. You can also chill the frosting in the refrigerator for 15-20 minutes to firm it up.
**Nutrition Information (Approximate, per cupcake):**
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 10-15g
* Cholesterol: 50-75mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 30-35g
* Protein: 5-7g
(Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.)
These Reese’s Peanut Butter Cup Cupcakes are a delightful treat that’s sure to impress. Enjoy the perfect combination of chocolate and peanut butter in every bite!