Reese’s Peanut Butter Cupcakes

Because no out of town marathon is complete without them:

PB Chocolate

For Cincinnati we had Carrot with Cream Cheese Frosting. For Columbus, I made Reese’s. Almost worth running 26.2 miles for. But you can have them just because!

Reese's Peanut Butter Cupcakes
Prep time:
Cook time:
Total time:
Serves: 12
  • Cupcakes:
  • 1 cup flour
  • ¼ cup cocoa
  • ¾ teaspoons baking soda
  • ½ cup sugar
  • ⅓ cup brown sugar
  • 4 Tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup lukewarm water
  • ¼ cup buttermilk
  • Frosting:
  • ½ cup butter
  • 1 cup peanut butter
  • 3 Tablespoons milk
  • 2½ cups powdered sugar
  • Reese's Mini Peanut Butter Cups
  1. Cupcakes: Stir together flour, cocoa, baking soda and salt. In a separate bowl, combine water and buttermilk. In large bowl of mixer, combine sugar, brown sugar and butter. Beat until light and fluffy. Add egg and vanilla. Add flour mixture, alternating with water mixture. Scoop into 12 paper lined muffin tins. Bake 18 minutes at 350­°. Allow to fully cool.
  2. Frosting: Cream butter and Peanut Butter until fluffy. Gradually add powdered sugar, alternating with a little milk at a time. Beat well, until desired consistency. Frost cupcakes. Resist temptation to just eat all of this frosting. Top with Reese's mini peanut butter cups.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: