Best Reeses Cupcakes Recipe 435 Recipes

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
• Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
• Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
• Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

REESE'S CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Line 18 muffin tins with cupcake liners. Mix cake batter according to box instructions. Place a peanut butter cup at the bottom of each cupcake liner. Spoon cupcake batter into cupcake liners, filling ¾ of the way. Bake for 20 to 22 minutes or until firm to the touch on top. Let cool. FROSTING: Combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners' sugar and heavy cream. Beat on high for a good 30 seconds. Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.

REESE'S CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds.
• To dry mixture, add in vegetable oil, milk, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
• Pour in hot water and stir until well combined.
• Add in sour cream and mix until combined.
• Fill each paper-lined muffin cup with 2 tablespoons of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 tablespoons each).
• Bake in preheated oven for 16 to 19 minutes, or until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).
• Remove from oven and allow to cool for several minutes in muffin pan then transfer to a wire rack to cool completely.
• Once cool, frost with peanut butter buttercream frosting,
• Chop remaining Reese's and top cupcakes with chopped Reese's. Store in an airtight container.
• Peanut Butter Buttercream Frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, and peanut butter on medium-high speed for about 6 minutes, or until pale and fluffy. Scrape down the sides and bottom of the bowl occasionally.
• Blend in vanilla, sour cream, and powdered sugar and slowly add cream to reach the desired consistency. Add a pinch of salt if needed.
• Whip mixture on medium speed for 5 to 6 minutes or until pale and fluffy,.