Introduction
Craving the irresistible chocolate-peanut butter decadence of Reese’s cupcakes but looking for a hands-off, cozy twist? Say hello to Slow Cooker Reese’s Peanut Butter Brownie Cake! This indulgent recipe reimagines the oven-baked cupcakes as a fudgy, slow-cooked dessert, featuring a rich brownie base studded with Reese’s peanut butter cups, topped with creamy peanut butter frosting and sprinkled with Reese’s minis for extra flair. The slow cooker makes this dessert effortless, melding the flavors into a warm, gooey treat that’s perfect for scooping into bowls or slicing for sharing. Ideal for game nights, holiday potlucks, or indulgent family gatherings, this cake is a crowd-pleaser that fills your kitchen with the nostalgic aroma of chocolate and peanut butter. Ready to dive into a decadent, fuss-free treat? Let’s get cooking with this sweet, shareable recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Reese’s Peanut Butter Brownie Cake is a Must-Try
Slow Cooker Reese’s Peanut Butter Brownie Cake is a decadent dessert that captures the iconic chocolate-peanut butter essence of Reese’s cupcakes in a moist, slow-cooked format. The slow cooker simplifies the preparation, creating a fudgy, melded texture with minimal effort, while the Reese’s peanut butter cups and creamy frosting deliver indulgent, nostalgic flavors. It’s a comforting, customizable treat that’s perfect for chocolate lovers, busy home cooks, or anyone craving a cozy, bakery-style dessert with crowd-pleasing appeal.
- Time Requirement: 20 minutes prep, 2-3 hours on low or 1.5-2 hours on high, plus 10 minutes for cooling and frosting.
- Difficulty Level: Easy! It involves mixing, layering, slow cooking, and frosting, suitable for all skill levels.
- Why It’s Special: This dessert is make-ahead-friendly, indulgent, and ideal for any occasion. The slow cooker makes it hands-off, and the Reese’s flavors deliver a rich, nostalgic experience.
This recipe serves 8-10 and is perfect for potlucks, game nights, or chocolate-themed gatherings!
Essential Ingredients
The magic of Slow Cooker Reese’s Peanut Butter Brownie Cake comes from its rich, indulgent ingredients. Each one adds chocolatey depth, peanut butter creaminess, or sweet crunch to create a cohesive, Reese’s-inspired dessert. Here’s what you’ll need:
For the Brownie Cake
- Chewy Fudge Brownie Mix (18.3 oz): Forms the fudgy base.
- Substitution: Homemade brownie mix (1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking powder).
- Vegetable Oil (½ cup): Adds moisture.
- Substitution: Canola oil or melted coconut oil.
- Water (¼ cup): Thins the batter.
- Substitution: Milk or coffee for richer flavor.
- Large Eggs (2, room temperature, beaten): Binds and adds structure.
- Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
- Reese’s Peanut Butter Cups (24 miniature or 12 full-size, unwrapped): Provides peanut butter bursts.
- Substitution: Peanut butter chips or chopped peanut butter candy bars.
For the Peanut Butter Frosting
- Salted Sweet Cream Butter (¾ cup, softened): Creates a rich frosting base.
- Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
- Creamy Peanut Butter (1 ¼ cups): Adds bold peanut butter flavor.
- Substitution: Almond butter or sunflower seed butter (flavor will vary).
- Pure Vanilla Extract (1 ½ tsp): Enhances flavor.
- Substitution: Almond extract or omit.
- Powdered Sugar (2 ¼ cups): Sweetens and thickens frosting.
- Substitution: Granulated sugar (blend to powder) or reduce to 2 cups for less sweetness.
- Whole Milk (3-5 tbsp): Adjusts frosting consistency.
- Substitution: Plant-based milk or water.
For Optional Garnish
- Reese’s Minis (1 ½ cups, unwrapped): Adds crunch and decoration.
- Substitution: Mini chocolate chips or chopped peanuts.
Why They’re Important: The brownie mix and Reese’s peanut butter cups deliver the signature chocolate-peanut butter combo, while the creamy peanut butter frosting adds a luscious, indulgent layer. The Reese’s minis garnish provides extra texture and visual appeal, making each bite a nostalgic delight.
Step-by-Step Instructions
To adapt the Reese’s Cupcakes for the slow cooker, we’ll create a fudgy brownie batter, layer it with Reese’s peanut butter cups, slow cook it into a moist cake, and top it with creamy peanut butter frosting and Reese’s minis for indulgence. The slow cooker ensures a dense, gooey texture, perfect for scooping or slicing. Here’s how:
Step 1: Prepare the Brownie Batter
- In a medium mixing bowl, combine 18.3 oz chewy fudge brownie mix, ½ cup vegetable oil, ¼ cup water, and 2 beaten large eggs. Stir with a spatula until just combined, avoiding overmixing to maintain a fudgy texture.
- Tip: Use room-temperature eggs for better emulsification. Stir gently to prevent a tough texture. Scrape the bowl to ensure all ingredients are incorporated.
Step 2: Prepare the Slow Cooker
- Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
- For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
- Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the insert is evenly greased to avoid sticking.
Step 3: Layer the Batter and Peanut Butter Cups
- Pour half the brownie batter into the slow cooker, spreading it evenly with a spatula.
- Arrange 12 miniature Reese’s peanut butter cups (or 6 full-size, halved) evenly over the batter, pressing them lightly into the surface.
- Pour the remaining brownie batter over the peanut butter cups, smoothing the top to cover them completely.
- Tip: Space peanut butter cups evenly to ensure each serving has a peanut butter burst. Spread the top layer gently to avoid disturbing the cups.
Step 4: Slow Cook
- Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
- Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
Step 5: Prepare the Peanut Butter Frosting
- In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat ¾ cup softened salted sweet cream butter, 1 ¼ cups creamy peanut butter, and 1 ½ tsp pure vanilla extract for 1 ½ to 2 minutes, until smooth and creamy.
- Add 2 ¼ cups powdered sugar, ½ cup at a time, alternating with 3-5 tbsp whole milk, beating until fully incorporated and the frosting is smooth and spreadable. Adjust milk for desired consistency.
- Tip: Soften butter at room temperature for easier beating. Add milk gradually to avoid a runny frosting. Beat until fluffy for a professional finish.
Step 6: Cool and Assemble
- Turn off the slow cooker and let the brownie cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or scoop.
- Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
- Spread or pipe the peanut butter frosting over the cooled or slightly warm cake using a spatula or piping bag with an open star tip. For piping, hold the bag ½ inch above the surface and swirl in a C-shape to create a star swirl effect.
- Sprinkle 1 ½ cups Reese’s minis over the frosted cake for garnish.
- Tip: Cool the cake slightly before frosting to prevent melting. Pipe frosting for a decorative look or spread for simplicity. Scatter Reese’s minis evenly for visual appeal.
Step 7: Serve
- Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
- Serve warm for a gooey, indulgent experience or at room temperature for a firmer texture. Pair with coffee, milk, or a dessert liqueur (like Baileys) for a decadent vibe.
- Tip: Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with extra Reese’s minis or a dusting of powdered sugar for flair. Offer extra frosting or chocolate syrup on the side for customization.
Assembly: Serving Your Slow Cooker Reese’s Peanut Butter Brownie Cake
Now it’s time to present this rich, indulgent dessert and make it look as good as it tastes! Here’s how to assemble Slow Cooker Reese’s Peanut Butter Brownie Cake:
- Serve the Dessert: Slice the cooled cake into neat squares or scoop warm portions into bowls or dessert cups, showcasing the fudgy brownie, peanut butter cup bursts, and creamy frosting. Ensure each serving highlights the chocolate-peanut butter contrast.
- Garnish: Sprinkle extra Reese’s minis, drizzle with chocolate syrup, or add a dollop of whipped cream for indulgence. A few chopped peanuts add crunch.
- Presentation Tip: Use dark plates or rustic ceramic bowls to highlight the cake’s rich colors and glossy frosting. Arrange Reese’s minis artfully for a bakery-style look.
- Optional Sides: Pair with a scoop of vanilla ice cream, fresh strawberries, or chocolate cookies to complement the richness. Serve with a cold glass of milk for a nostalgic vibe.
- Optional Add-Ins: Offer extra Reese’s minis, chocolate chips, or caramel sauce on the side for customization.
Pro Tip: Serve family-style by placing the warm cake in the slow cooker with a serving spoon, with frosting, Reese’s minis, and whipped cream in separate bowls, letting guests customize their portions for a fun, interactive treat perfect for game nights or holiday gatherings!
Storage and Make-Ahead Tips
Slow Cooker Reese’s Peanut Butter Brownie Cake is best enjoyed fresh for optimal fudginess and frosting texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store the cake in an airtight container in the fridge for up to 5 days. Keep unfrosted portions separate from frosting to prevent sogginess.
- Reheat individual portions in the microwave (15-30 seconds) for a warm texture, or serve chilled for a denser cake. Refresh with extra Reese’s minis or frosting if needed.
- Make-Ahead Tips:
- Batter: Prepare the brownie batter up to 24 hours ahead and refrigerate in an airtight container. Stir gently before layering.
- Frosting: Prepare up to 3 days ahead and store in the fridge. Re-whip with a mixer before using to restore fluffiness.
- Peanut Butter Cups: Unwrap and store at room temperature for up to a week to save prep time.
- Freezing: Freeze the unfrosted cake (whole or in slices) for up to 2 months in an airtight container or wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight, then frost and garnish before serving. Texture may be slightly denser after freezing.
- Tip: Use leftover cake as a topping for ice cream, a filling for parfaits with whipped cream, or crumbled over yogurt for quick, indulgent treats.
Recipe Variations
Slow Cooker Reese’s Peanut Butter Brownie Cake is highly versatile—here are some fun ways to mix it up:
- Reese’s White Chocolate Brownie Cake: Replace half the peanut butter cups with white chocolate Reese’s cups for a sweeter twist.
- Salted Caramel Reese’s Cake: Drizzle with salted caramel sauce alongside the frosting for a sweet-salty contrast.
- Mocha Reese’s Brownie Cake: Add 1 tsp instant coffee granules to the brownie batter for a mocha flavor.
- Gluten-Free: Use a gluten-free brownie mix or homemade blend (1 ½ cups gluten-free flour, 1 cup sugar, ½ cup cocoa powder). Ensure Reese’s products are gluten-free (most are, but check labels).
- Vegan: Use vegan brownie mix, flax eggs, vegan butter, plant-based milk, and vegan peanut butter cups (check labels or use peanut butter chips).
- Nutty Reese’s Cake: Mix ¼ cup chopped peanuts into the frosting for extra crunch.
Get creative and make it your own—this dessert loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Reese’s Peanut Butter Brownie Cake that’ll bring the iconic chocolate-peanut butter flavors of Reese’s cupcakes to your table! This dessert is all about a fudgy brownie base, peanut butter cup surprises, creamy frosting, and crunchy Reese’s minis, united for a decadent, indulgent treat. Whether you’re serving it for a game night, a holiday party, or a cozy family gathering, it’s sure to impress with its nostalgic, crowd-pleasing appeal. So grab your slow cooker, unwrap those Reese’s, and let the kitchen fill with the irresistible aroma of chocolate and peanut butter. Play with variations, customize with your favorite garnishes, and enjoy every rich, gooey bite. Happy cooking!
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Reese’s Cupcakes
Description
Craving the irresistible chocolate-peanut butter decadence of Reese’s cupcakes but looking for a hands-off, cozy twist? Say hello to Slow Cooker Reese’s Peanut Butter Brownie Cake! This indulgent recipe reimagines the oven-baked cupcakes as a fudgy, slow-cooked dessert, featuring a rich brownie base studded with Reese’s peanut butter cups, topped with creamy peanut butter frosting and sprinkled with Reese’s minis for extra flair. The slow cooker makes this dessert effortless, melding the flavors into a warm, gooey treat that’s perfect for scooping into bowls or slicing for sharing.
Ingredients
For the Brownie Cake
-
Chewy Fudge Brownie Mix (18.3 oz): Forms the fudgy base.
-
Substitution: Homemade brownie mix (1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking powder).
-
-
Vegetable Oil (½ cup): Adds moisture.
-
Substitution: Canola oil or melted coconut oil.
-
-
Water (¼ cup): Thins the batter.
-
Substitution: Milk or coffee for richer flavor.
-
-
Large Eggs (2, room temperature, beaten): Binds and adds structure.
-
Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
-
-
Reese’s Peanut Butter Cups (24 miniature or 12 full-size, unwrapped): Provides peanut butter bursts.
-
Substitution: Peanut butter chips or chopped peanut butter candy bars.
-
For the Peanut Butter Frosting
-
Salted Sweet Cream Butter (¾ cup, softened): Creates a rich frosting base.
-
Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
-
-
Creamy Peanut Butter (1 ¼ cups): Adds bold peanut butter flavor.
-
Substitution: Almond butter or sunflower seed butter (flavor will vary).
-
-
Pure Vanilla Extract (1 ½ tsp): Enhances flavor.
-
Substitution: Almond extract or omit.
-
-
Powdered Sugar (2 ¼ cups): Sweetens and thickens frosting.
-
Substitution: Granulated sugar (blend to powder) or reduce to 2 cups for less sweetness.
-
-
Whole Milk (3-5 tbsp): Adjusts frosting consistency.
-
Substitution: Plant-based milk or water.
-
For Optional Garnish
-
Reese’s Minis (1 ½ cups, unwrapped): Adds crunch and decoration.
-
Substitution: Mini chocolate chips or chopped peanuts.
-
Why They’re Important: The brownie mix and Reese’s peanut butter cups deliver the signature chocolate-peanut butter combo, while the creamy peanut butter frosting adds a luscious, indulgent layer. The Reese’s minis garnish provides extra texture and visual appeal, making each bite a nostalgic delight.
Instructions
Step 1: Prepare the Brownie Batter
-
In a medium mixing bowl, combine 18.3 oz chewy fudge brownie mix, ½ cup vegetable oil, ¼ cup water, and 2 beaten large eggs. Stir with a spatula until just combined, avoiding overmixing to maintain a fudgy texture.
-
Tip: Use room-temperature eggs for better emulsification. Stir gently to prevent a tough texture. Scrape the bowl to ensure all ingredients are incorporated.
-
Step 2: Prepare the Slow Cooker
-
Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
-
For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
-
Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the insert is evenly greased to avoid sticking.
-
Step 3: Layer the Batter and Peanut Butter Cups
-
Pour half the brownie batter into the slow cooker, spreading it evenly with a spatula.
-
Arrange 12 miniature Reese’s peanut butter cups (or 6 full-size, halved) evenly over the batter, pressing them lightly into the surface.
-
Pour the remaining brownie batter over the peanut butter cups, smoothing the top to cover them completely.
-
Tip: Space peanut butter cups evenly to ensure each serving has a peanut butter burst. Spread the top layer gently to avoid disturbing the cups.
-
Step 4: Slow Cook
-
Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
-
Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
-
Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
-
Step 5: Prepare the Peanut Butter Frosting
-
In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat ¾ cup softened salted sweet cream butter, 1 ¼ cups creamy peanut butter, and 1 ½ tsp pure vanilla extract for 1 ½ to 2 minutes, until smooth and creamy.
-
Add 2 ¼ cups powdered sugar, ½ cup at a time, alternating with 3-5 tbsp whole milk, beating until fully incorporated and the frosting is smooth and spreadable. Adjust milk for desired consistency.
-
Tip: Soften butter at room temperature for easier beating. Add milk gradually to avoid a runny frosting. Beat until fluffy for a professional finish.
-
Step 6: Cool and Assemble
-
Turn off the slow cooker and let the brownie cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or scoop.
-
Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
-
Spread or pipe the peanut butter frosting over the cooled or slightly warm cake using a spatula or piping bag with an open star tip. For piping, hold the bag ½ inch above the surface and swirl in a C-shape to create a star swirl effect.
-
Sprinkle 1 ½ cups Reese’s minis over the frosted cake for garnish.
-
Tip: Cool the cake slightly before frosting to prevent melting. Pipe frosting for a decorative look or spread for simplicity. Scatter Reese’s minis evenly for visual appeal.
-
Step 7: Serve
-
Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
-
Serve warm for a gooey, indulgent experience or at room temperature for a firmer texture. Pair with coffee, milk, or a dessert liqueur (like Baileys) for a decadent vibe.
-
Tip: Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with extra Reese’s minis or a dusting of powdered sugar for flair. Offer extra frosting or chocolate syrup on the side for customization.
-
FAQs
Q: Can I make this with the original cupcake method?
A: Yes! Follow the original instructions: line muffin pans, place a Reese’s peanut butter cup in each liner, top with brownie batter, bake at 350°F for 20 minutes, cool, and frost with peanut butter frosting, garnishing with Reese’s minis.
Q: Can I use crunchy peanut butter in the frosting?
A: Yes! Crunchy peanut butter adds texture but may be harder to pipe. Use as directed for a nuttier frosting.
Q: Is this recipe gluten-free?
A: It can be! Use a gluten-free brownie mix or homemade blend and ensure Reese’s products are gluten-free (most are, but check labels).
Q: Can I make this vegan?
A: Yes! Use vegan brownie mix, flax eggs, vegan butter, plant-based milk, and vegan peanut butter cups (check labels or use peanut butter chips).
Q: Can I freeze leftovers?
A: Freeze the unfrosted cake for up to 2 months. Thaw, reheat gently, and frost with fresh frosting and Reese’s minis. Texture may be denser after freezing.
Q: What’s the best way to serve this for a crowd?
A: Keep the cake warm in the slow cooker on the “keep warm” setting, with frosting, Reese’s minis, and whipped cream in separate bowls. Let guests scoop or slice their own portions for a fun, interactive treat perfect for game nights or holiday gatherings.