Reese’s Cupcakes

Introduction

Craving a dessert that combines the irresistible flavors of chocolate and peanut butter in a fun, handheld treat? What if you could create a batch of rich, fudgy cupcakes with a Reese’s surprise inside in under an hour? Say hello to Reese’s Cupcakes! These indulgent cupcakes start with a brownie-mix base, hide a full-size Reese’s peanut butter cup inside, and are topped with creamy peanut butter frosting and Reese’s minis. Perfect for birthdays, potlucks, or satisfying your sweet tooth, they’re as easy to make as they are decadent. Ready to bake some peanut butter-chocolate magic? Let’s grab a muffin pan and get started!

Overview

Reese’s Cupcakes are rich, chocolatey cupcakes made with a brownie mix, stuffed with a Reese’s peanut butter cup, and crowned with smooth peanut butter frosting and mini Reese’s candies. What makes them special? They’re quick to prepare, use a shortcut mix for fudgy texture, and deliver a crowd-pleasing combo of chocolate and peanut butter. This beginner-friendly recipe takes about 45 minutes (15 minutes prep, 20 minutes baking, plus frosting) and yields 24 cupcakes, ideal for parties or sharing.

• Time Requirement: 45 minutes (15 minutes prep, 20 minutes baking, 10 minutes frosting, plus cooling)
• Difficulty Level: Easy (great for beginners)
• Servings: 24 cupcakes

Essential Ingredients

The magic of Reese’s Cupcakes lies in their indulgent, flavor-packed ingredients. Here’s what you’ll need and why each one matters:

For the Cupcake Base

• Chewy Fudge Brownie Mix (18.3 oz): Provides a rich, fudgy chocolate base that’s quick and reliable.
• Vegetable Oil (½ cup): Adds moisture and ensures a tender crumb.
• Water (¼ cup): Hydrates the mix for the perfect batter consistency.
• Large Eggs (2, room temperature, beaten): Bind the batter and add structure for a cupcake-like texture.
• Reese’s Peanut Butter Cups (24 full-size or 24 miniature, unwrapped): Create a gooey, peanut buttery surprise in each cupcake.

For the Peanut Butter Frosting

• Salted Sweet Cream Butter (¾ cup, softened): Forms a creamy, rich base for the frosting.
• Creamy Peanut Butter (1¼ cups): Delivers bold peanut butter flavor and smooth texture.
• Pure Vanilla Extract (1½ tsp): Balances the richness with a warm, sweet note.
• Powdered Sugar (2¼ cups): Sweetens and thickens the frosting for piping.
• Whole Milk (3–5 tbsp): Adjusts the frosting to a spreadable or pipeable consistency.

For Garnish (Optional)

• Reese’s Minis (1½ cups, unwrapped): Add a crunchy, decorative touch and extra peanut butter-chocolate flavor.

Substitutions and Variations

• Brownie Mix: Use a chocolate cake mix for a lighter texture or a gluten-free brownie mix for dietary needs.
• Vegetable Oil: Swap with melted butter or canola oil for similar moisture.
• Eggs: Replace with ½ cup unsweetened applesauce or mashed banana for an egg-free version, noting a denser texture.
• Reese’s Peanut Butter Cups: Use miniature Reese’s for smaller bites, or substitute with peanut butter-filled chocolate candies or a spoonful of peanut butter.
• Peanut Butter: Use crunchy peanut butter for added texture or almond butter for a different nutty flavor (check for allergies).
• Butter: Replace with vegan butter for a dairy-free frosting.
• Milk: Use non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
• Garnish: Swap Reese’s minis with chocolate chips, chopped peanuts, or a drizzle of chocolate syrup.

Step-by-Step Instructions

Making Reese’s Cupcakes is simple and rewarding with a few easy steps. Follow these instructions for perfect cupcakes every time:

1. Preheat and Prep:
   • Preheat the oven to 350°F (175°C).
   • Line two standard 12-cup muffin pans with cupcake liners and lightly spray with nonstick spray to prevent sticking.
   • Tip: Paper liners make cleanup easy and ensure clean removal, but spraying helps with any batter overflow.
2. Mix the Cupcake Batter:
   • In a medium mixing bowl, combine the 18.3 oz chewy fudge brownie mix, ½ cup vegetable oil, ¼ cup water, and 2 large beaten eggs (room temperature).
   • Stir with a spoon or whisk just until combined, about 30–45 seconds. Do not overmix to keep the texture fudgy.
   • Tip: Use room-temperature eggs to blend smoothly, and stop mixing when no dry mix remains to avoid tough cupcakes.
3. Assemble the Cupcakes:
   • Place 1 unwrapped full-size or miniature Reese’s peanut butter cup in the bottom of each cupcake liner.
   • Spoon 1½ tablespoons of brownie batter over each peanut butter cup, covering it completely and filling the liner about ⅔ full.
   • Tip: Use a cookie scoop or tablespoon for even portions, and tap the pans gently to settle the batter.
4. Bake the Cupcakes:
   • Bake for 20 minutes, or until a toothpick inserted into the center (avoiding the peanut butter cup) comes out clean or with a few moist crumbs.
   • Remove from the oven and let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
   • Tip: Check at 18 minutes, as ovens vary, and avoid overbaking to keep the cupcakes fudgy.
5. Make the Peanut Butter Frosting:
   • Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat ¾ cup softened salted sweet cream butter, 1¼ cups creamy peanut butter, and 1½ tsp pure vanilla extract for 1½–2 minutes, until smooth and creamy.
   • Add 2¼ cups powdered sugar, ½ cup at a time, alternating with 3–5 tbsp whole milk, beating until fully incorporated and smooth. Adjust milk for a pipeable consistency (thick but not stiff).
   • Tip: Soften butter at room temperature for 30–60 minutes, and beat thoroughly to avoid lumps in the frosting.
6. Frost the Cupcakes:
   • Fill a decorator’s bag or piping bag fitted with an open star tip (or a gallon-size Ziploc with a corner snipped off) with the peanut butter frosting.
   • Hold the bag about ½ inch above the center of a cooled cupcake and squeeze with even pressure to form a star swirl. Keeping the tip elevated, follow the outer line of the star swirl in a “C” shape until the swirl connects, creating a classic swirl pattern.
   • Repeat for all cupcakes.
   • Tip: Practice piping on a plate first, and chill the frosting for 10 minutes if it’s too soft to hold shape.
7. Garnish and Serve:
   • Sprinkle a few unwrapped Reese’s minis over each frosted cupcake for a decorative, crunchy garnish.
   • Optionally drizzle with extra hot fudge or chocolate syrup for added flair.
   • Serve at room temperature or slightly chilled, perfect for parties or dessert spreads.
   • Tip: Press garnishes lightly into the frosting to ensure they stick, and serve within a few hours for the freshest look.

Assembly

Assembling Reese’s Cupcakes is all about creating a fudgy, peanut butter-packed treat with a polished finish. Here’s how to make them look and taste incredible:

• Layer Thoughtfully: Place the Reese’s cup at the bottom for a hidden surprise, cover with just enough batter to bake evenly, and pipe the frosting in a neat swirl for a professional look.
• Presentation Tips:
  • Arrange cupcakes on a tiered stand or platter to showcase their swirls and Reese’s minis.
  • Garnish with a drizzle of chocolate syrup, a dusting of powdered sugar, or extra peanut butter cups for a decadent vibe.
  • Serve in colorful liners or on dessert plates with a fork for a fun, indulgent presentation, perfect for birthdays or potlucks.
  • Pair with a glass of milk, coffee, or a chocolate milkshake for a complete chocolate-peanut butter experience.

Storage and Make-Ahead Tips

Reese’s Cupcakes are best fresh but can be prepped or stored with these tips to keep them delicious:

• Make-Ahead:
  • Bake the cupcakes up to 1 day in advance, cool completely, and store in an airtight container at room temperature. Frost and garnish just before serving.
  • Prepare the frosting up to 2 days ahead, store in an airtight container in the fridge, and re-whip briefly before piping.
  • Tip: Don’t frost too far in advance, as the frosting may soften the cupcake tops over time.
• Storage:
  • Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Store frosted cupcakes in the fridge, covered, for up to 5 days, as the frosting contains dairy. Let sit at room temperature for 15–20 minutes before serving for the best texture.
  • Tip: Use a cupcake carrier or cover loosely with plastic wrap to protect the frosting swirls.
• Freezing:
  • Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature for 1–2 hours, then frost and garnish.
  • Freeze frosting separately in a freezer-safe container for up to 2 months, thaw in the fridge overnight, and re-whip before using.
  • Tip: Avoid freezing frosted cupcakes, as the frosting may become grainy or weepy when thawed.

Recipe Variations

Reese’s Cupcakes are versatile and fun to customize. Here are some creative twists to try:

• Mocha Reese’s Cupcakes: Add 1 tsp instant coffee to the brownie batter and frosting for a mocha flavor.
• Salted Caramel Reese’s Cupcakes: Drizzle with caramel sauce and sprinkle with flaky sea salt instead of Reese’s minis.
• White Chocolate Reese’s Cupcakes: Use a white chocolate cake mix and swap Reese’s for white chocolate peanut butter cups.
• Nutella Reese’s Cupcakes: Replace peanut butter in the frosting with Nutella and garnish with chopped hazelnuts.
• Gluten-Free Reese’s Cupcakes: Use a gluten-free brownie mix and ensure Reese’s candies are gluten-free (most are, but check labels).
• Vegan Reese’s Cupcakes: Use a vegan brownie mix, vegan butter, non-dairy milk, and vegan peanut butter cups (check for availability).

Conclusion

You’re now ready to bake a batch of Reese’s Cupcakes that are as decadent as they are easy! This 45-minute recipe is perfect for birthdays, parties, or anytime you crave the ultimate chocolate-peanut butter combo. With their fudgy brownie base, hidden Reese’s surprise, creamy frosting, and crunchy garnish, these cupcakes are a guaranteed hit. Feel free to swap candies, flavors, or garnishes to make them your own. Grab your muffin pans, mix those ingredients, and enjoy every rich, peanut buttery bite. Happy baking, and savor the chocolatey goodness!

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FAQs

1. Can I use a cake mix instead of brownie mix?
Yes! A chocolate cake mix works for a lighter texture, but follow the package instructions for oil, water, and eggs, then add the Reese’s cups as directed.

2. Are these cupcakes healthy?
They’re an indulgent treat, but you can lighten them by using a reduced-sugar brownie mix, low-fat peanut butter, or smaller portions. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use a vegan brownie mix, vegan butter, non-dairy milk, and vegan peanut butter cups (check for availability) for the filling and garnish.

4. Why are my cupcakes dry?
Overbaking or overmixing the batter can cause dryness. Bake for 20 minutes and check with a toothpick, and mix just until combined.

5. Can I use miniature Reese’s instead of full-size?
Yes! Miniature Reese’s work perfectly and may fit better in smaller liners. Use one per cupcake and adjust batter to cover.

6. How do I pipe perfect frosting swirls?
Use a piping bag with an open star tip, chill the frosting if too soft, and practice steady pressure on a plate first for consistent swirls.

7. Can I prep these for a party?
Yes! Bake up to 1 day ahead and store unfrosted at room temperature. Frost and garnish on the day of serving for the freshest look.

8. What’s the best way to store leftovers?
Store unfrosted cupcakes at room temperature for 2 days or in the fridge for 5 days. Store frosted cupcakes in the fridge, covered, for up to 5 days.