REESE’S PEANUT BUTTER CUPCAKES

I developed a love for baking when I was really young. My brother’s would always be hankering for a treat on Sunday night, and I’d always be willing and eager to make one of their favorites, like Texas Sheet Cake, or Peach Cobbler.

My mom taught me how to decorate cakes and cupcakes, so I love to make those too! Like these fun Reese’s Peanut Butter Cupcakes. They’re baked with a Reese’s peanut butter cup inside, and topped with the most delicious peanut butter frosting. They’re amazing! I sent a batch with my husband to work recently and the whole office not only devoured them, they were begging for more! 

Reese’s Peanut Butter Cupcakes

From Tastes Better From Scratch

Ingredients:

Batter for 24 chocolate cupcakes (recipe here)
30 mini Reese’s cups, divided

For the Peanut Butter Frosting:
1/2 cup (1 stick) butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 tsp vanilla
1/2 cup evaporated milk or cream

Directions:

Preheat oven to 350 degrees F. Spoon batter evenly into 2 regular muffin tins with cupcake liners, filling the liners 1/2 full. Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above). Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

For the Peanut Butter Frosting:

Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until combined. Add cream or milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Frost cupcakes (I used a wilton 1M tip in the photos above). Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.