Introduction & Inspiration
This Reese’s Stuffed Cupcakes recipe is a dream come true for peanut butter and chocolate lovers. I’ve always been a huge fan of Reese’s Peanut Butter Cups – the combination of creamy peanut butter and rich milk chocolate is simply irresistible. The perfect candy.
The idea of stuffing a cupcake with a Reese’s Miniature seemed like the perfect way to elevate a simple chocolate cupcake to a whole new level of decadence. I wanted a dessert that was both surprising and satisfying.
I envisioned a moist chocolate cupcake with a hidden peanut butter cup treasure inside, topped with a generous swirl of creamy peanut butter frosting and a drizzle of melted chocolate. It’s a peanut butter and chocolate explosion.
This recipe is the result of that vision, a perfect blend of flavors and textures in a delightful cupcake form. It’s a recipe that’s sure to be a hit with anyone who loves Reese’s.
Nostalgic Appeal
Reese’s Peanut Butter Cups are a classic candy that evokes feelings of childhood, Halloween treats, and simple, comforting pleasures. They’re a timeless favorite.
Chocolate cupcakes, too, hold a special place in many hearts. They’re often associated with birthdays, parties, and celebrations.
These Reese’s Stuffed Cupcakes tap into that nostalgia, offering a fun and creative way to enjoy the classic combination of peanut butter and chocolate. They’re a perfect treat for any occasion.
The hidden Reese’s Miniature inside each cupcake adds an element of surprise and delight, making these cupcakes even more memorable.
Homemade Focus (with a Shortcut)
While this recipe utilizes a convenient shortcut with the Devil’s food cake mix, the emphasis is still on creating a homemade experience. The creamy peanut butter frosting is made entirely from scratch, and it’s what truly makes these cupcakes special.
Using a cake mix allows us to focus on the frosting and the overall presentation, making this recipe approachable for bakers of all skill levels.
The homemade peanut butter frosting, with its perfect balance of sweetness and saltiness, elevates the entire cupcake. It’s a key element.
This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.
Flavor Goal
The primary objective of this recipe is to create a cupcake that’s a celebration of peanut butter and chocolate, with a moist chocolate cake, a hidden Reese’s Miniature, and a creamy, decadent peanut butter frosting.
The Devil’s food cake mix provides a rich and intensely chocolatey base. The best base.
The Reese’s Miniature hidden inside each cupcake adds a burst of peanut butter and chocolate flavor and a fun, surprising element.
The peanut butter frosting is the star of the show. It’s creamy, smooth, and packed with peanut butter flavor, complementing the chocolate cake and the Reese’s Miniature perfectly.
The drizzle of melted chocolate on top adds another layer of richness and visual appeal.
Ultimately, I wanted a cupcake that was both indulgent and satisfying, a treat that would appeal to peanut butter and chocolate lovers of all ages.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Reese’s Stuffed Cupcakes so delicious:
Reese’s Miniatures (Unwrapped, Divided): These are used both as a hidden surprise inside the cupcakes and as a garnish on top.
Devil’s Food Cake Mix: This provides the base for the cupcakes, offering a moist and intensely chocolatey flavor.
Creamy Peanut Butter: This is the key ingredient in the frosting, providing that signature peanut butter flavor. Use creamy peanut butter for the best results.
Unsalted Butter (Softened): This adds richness and creaminess to the frosting.
Powdered Sugar: This sweetens the frosting and helps to create a smooth texture.
Pure Vanilla Extract: Vanilla enhances the overall flavor of the frosting.
Kosher Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Heavy Cream: This adds richness and creaminess to the frosting, helping to achieve the desired consistency.
Melted Chocolate: This is drizzled over the frosted cupcakes, adding another layer of chocolate flavor and visual appeal.
Essential Equipment
You’ll need a few basic tools for this recipe:
12-Cup Muffin Pan: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the pan and make cleanup easier.
Large Bowl: This is for making the frosting.
Hand Mixer: This is essential for creaming together the peanut butter and butter and making the frosting.
Spatula: I always use it.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- 24 Reese’s miniatures, unwrapped, divided
- Devil’s food cake mix, prepared according to package instructions
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons heavy cream
- 1/4 cup melted chocolate
Step-by-Step Instructions
Let’s bake these decadent Reese’s Stuffed Cupcakes!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake mix according to the package instructions.
Fill each cupcake liner about three-quarters full with batter.
Place one unwrapped Reese’s Miniature in the center of each unbaked cupcake, pressing it down slightly into the batter.
Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the cake (not the Reese’s) comes out clean.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Peanut Butter Frosting
While the cupcakes are cooling, make the peanut butter frosting. In a large bowl, cream together the creamy peanut butter and softened butter until light and fluffy.
Add the powdered sugar, vanilla extract, and salt and beat until evenly combined.
Gradually add the heavy cream and beat until the frosting is smooth and creamy.
Step 5: Frost and Decorate
Frost the cooled cupcakes with the peanut butter frosting.
Top each cupcake with a Reese’s Miniature.
Drizzle the melted chocolate over the frosted cupcakes.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.
Problem: Frosting is too stiff.
Solution: Gradually add more heavy cream, a teaspoon at a time, until the frosting reaches your desired consistency.
Problem: Frosting is too soft.
Solution: add more powdered sugar.
Tips and Variations
Here are some extra tips and variations to customize your Reese’s Stuffed Cupcakes:
Tip: For a more intense peanut butter flavor, use extra creamy peanut butter in the frosting.
Variation: Use a different flavor of cake mix, such as chocolate fudge or dark chocolate, for a different base flavor.
Variation: Add a layer of chocolate ganache to the top of the cupcakes before adding the peanut butter frosting.
Tip: If you don’t have Reese’s Miniatures, you can use regular-sized Reese’s Peanut Butter Cups, but you may need to adjust the baking time slightly.
Variation: Garnish the cupcakes with chopped peanuts or Reese’s Pieces instead of a whole Reese’s Miniature.
Variation: Use a different type of chocolate
Serving and Pairing Suggestions
These Reese’s Stuffed Cupcakes are a decadent treat that’s perfect for any special occasion. Here are some serving ideas:
Serve them at room temperature or slightly chilled.
Pair them with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.
Serve them at a birthday party, a holiday gathering, or any celebration where you want to impress your guests.
Offer them as an after-dinner treat or a special snack.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 12 cupcakes):
- Calories: 450-500
- Fat: 25-30g
- Sugar: 40-45g
- Protein: 6-8g
It’s a treat, moderation is key.
Enjoy these cupcakes in moderation as part of a balanced diet.
Print
Reese’s Stuffed Cupcakes
Description
This Reese’s Stuffed Cupcakes recipe is a dream come true for peanut butter and chocolate lovers
Ingredients
- 24 Reese’s miniatures, unwrapped, divided
- Devil’s food cake mix, prepared according to package instructions
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons heavy cream
- 1/4 cup melted chocolate
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: Make the Cupcakes
Prepare the Devil’s food cake mix according to the package instructions.
Fill each cupcake liner about three-quarters full with batter.
Place one unwrapped Reese’s Miniature in the center of each unbaked cupcake, pressing it down slightly into the batter.
Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the cake (not the Reese’s) comes out clean.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Peanut Butter Frosting
While the cupcakes are cooling, make the peanut butter frosting. In a large bowl, cream together the creamy peanut butter and softened butter until light and fluffy.
Add the powdered sugar, vanilla extract, and salt and beat until evenly combined.
Gradually add the heavy cream and beat until the frosting is smooth and creamy.
Step 5: Frost and Decorate
Frost the cooled cupcakes with the peanut butter frosting.
Top each cupcake with a Reese’s Miniature.
Drizzle the melted chocolate over the frosted cupcakes.
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made decadent Reese’s Stuffed Cupcakes by preparing a Devil’s food cake mix, filling the cupcake liners with batter, placing a Reese’s Miniature in the center of each, baking the cupcakes, making a creamy peanut butter frosting, frosting the cooled cupcakes, and topping them with a Reese’s Miniature and a drizzle of melted chocolate.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost and decorate the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.
Q: Can I use a different type of candy instead of Reese’s Miniatures?
A: Yes, you can use any other small chocolate-covered candy that you like.
Q: I don’t have heavy cream. Can I use something else in the frosting?
A: You can try using milk, but the frosting may be a bit thinner. Heavy cream provides the best texture and richness.
Q: Can I make mini cupcakes instead of regular-sized cupcakes?
A: Yes, you can use a mini muffin tin and adjust the baking time accordingly. You’ll also need to use mini Reese’s Miniatures or chop up regular-sized ones.