Reese’s Peanut Butter Chocolate Cupcakes

If you love peanut butter, chances are you’re a huge fan of Reese’s Peanut Butter Cups. This Peanut Butter Chocolate Cupcake recipe pays homage to this American candy and takes a love of peanut butter to a whole new level.

The chocolate cupcakes are rich, moist(sorry!) and decadent. They are topped with a creamy peanut butter buttercream which is sweet and salty all at the same time and the cakes are filled with a little nugget of peanutty goodness. Finished off in the only way they should be, sprinkled with the mighty peanut butter cup. Treat your loved ones (and yourself) to something a little bit naughty. Go on, you deserve it.

Reese's Chocolate Cupcakes

Full credit goes to Cupcake Jemma for this delicious recipe:

INGREDIENTS:

For the chocolate cupcakes

  • 140g plain flour, sifted
  • 185g caster sugar
  • 30g cocoa powder
  • 40g milk chocolate chips
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125g buttermilk
  • 120ml cold coffee (I use one tsp of instant coffee granules)
  • 100ml vegetable oil
  • 1 large free range egg

For the filling

  • 125g peanut butter
  • 125g icing sugar, sifted
  • 30g butter
  • Pinch of salt

For the buttercream

  • 150g softened unsalted butter (I use Lescure)
  • 80g peanut butter
  • 340g icing sugar, sifted
  • 3-4 tbsp milk

Chocolate Peanut Butter Cupcakes

METHOD:

1. Preheat your oven to 160°C/Gas Mark 3. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda, salt and plain flour) and add the chocolate chips. Using a hand whisk, mix this until all the dry mixture is well combined.

3. Once you have done that, put the dry mixture bowl to one side. Now it’s time to add all your wet ingredients into a separate mixing bowl (buttermilk, cold coffee, vegetable oil and one large egg). Again, using the same whisk, whisk the wet mixture together until combined.

4. Pour the dry mixture into the wet mixture bowl and bring the mixture together, whisking thoroughly until combined and you have a smooth rich chocolatey cupcake mixture. As this is a fairly wet mixture, it is recommended you pour the mixture into a jug and use this to fill you cupcakes to avoid any extra mess or spillages.

5. Pour the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the peanut buttercream on top.

6. In the meantime, you can make the peanut butter filling. You can use a food processor for this but I used my electric mixer which also worked equally as well. Pop your butter, peanut butter and sifted icing sugar into the mixer and blitz together for a couple of minutes until it clumps together and combines, you’re looking for a squidgy consistency. Pop the mixture into a smaller bowl and squidge together by hand until it combines into one ball. Put this to one side until your cupcakes are out of oven and have cooled.

Chocolate Peanut Butter Cupcake Recipe

7. Now it’s time to make your peanut buttercream. Add the butter and peanut butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

8. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make sure it is a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

9. Once your cupcakes have cooled, it’s time to put everything together! First you will need to make some room for that lovely peanut butter filling and to do this, make a hole in the middle of the cupcakes (I used an apple corer but a knife will work just as well). Add a little nugget of the peanut butter filling into each cake, filling it until it reaches to the top of the cupcake.

10. Pipe the buttercream on top of the cakes. I used the close star nozzle for these cupcakes to make a pretty swirly pattern. Finally, finish the cakes with some broken pieces of Reese’s Peanut Butter Cups and there you have it. You have just made your very own piece of chocolatey peanut buttery piece of heaven. Enjoy!

Peanut Butter Chocolate Cupcake Recipe

If peanut butter aint your thing, check out my other cupcake recipes and find your favourite. Happy baking!

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Chocolate Praline Cupcakes

What are your favourite chocolates?

For me, it’s those silky smooth Guylian seashells. OH MY GOD that truffle centre gets me every time.

That’s why, for my next cupcake recipe, I decided to make my very own chocolate praline cupcakes, inspired by favourite chocolate treat.

Hazelnut Cupcakes Recipe

These chocolate hazelnut cupcakes have a really lovely texture to them due to the ground roasted hazelnuts which leaves you with an indulgent chocolate cupcake and a distinct nutty flavour. Yum.

And I haven’t stopped there, to add even more chocolate nuttiness, these badboys are topped with a very naughty Nutella buttercream.

This chocolate hazelnut cupcake recipe is inspired by Cupcake Jemma’s How to Make Nutella Cupcakes video tutorial. I’ve used and watched so many of her tutorials but she’s basically the cupcake queen so not even ashamed about it one tiny bit.

Chocolate Hazelnut Cupcakes

It’s a really simple recipe but it’s one of my favourites so far. If you give them a go please let me know how they turn out, I’d love to see!

If you fancy drooling over some of my other bakes and cake ventures around Yorkshire, head over to my Instagram. I just can’t be held responsible for any cake cravings that will follow!

Chocolate Hazelnut Cupcake Recipe

INGREDIENTS:

For the Chocolate Praline Cupcakes

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125g Caster Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 60g Ground Roasted Hazelnuts
  • 140g Unsalted Butter (I use Lescure)
  • 2 Large Eggs
  • 1.5 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

For the Nutella Buttercream

  • 150g Unsalted Butter
  • 200g Nutella
  • 300g Icing Sugar, Sifted
  • 6 tbsp Whole Milk
  • Guylian Chocolates (roughly chopped – for decoration)

Chocolate Praline Cupcakes

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda and self-raising flour) and add the ground hazelnuts.

3. Add the eggs and butter into the dry mixture and mix for approximately a minute using an electric mixer on a medium speed until the mixture is combined. Add in the whole milk and vanilla extract and beat for another minute. Remember the batter will not be completely smooth due to the ground hazelnuts which will add a bit of texture to the cupcake!

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the Nutella buttercream on top.

5. In the meantime, you can make the Nutella buttercream. Pop your butter and Nutella into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the Nutella buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height.

8. And because these are chocolate praline cupcakes, they wouldn’t be complete without a sprinkling of Guylian chocolates on top for an extra chocolatey treat. Enjoy!

Bourbon Biscuit Cupcakes

Do you know why biscuits are my second favourite things aside from cake? Because biscuits are a guilt-free accompaniment to a cuppa. You’re almost judged if you don’t have a biscuit with your tea, well you are in my house anyway.

So here’s my next question…what is the best biscuit out there? For me, it’s a toss-up between those pink wafers you only find in biscuit selection boxes at Christmas or the timeless classics, custard creams and…yes you guessed it bourbon biscuits.

Bourbon biscuits satisfy every biscuit must-have. Chocolatey? Yes. Crunchy? Yes. Chocolate butter-creamy centre? Yes.

Anyway, I knew it wouldn’t take long before I was combining this with another love of mine, chocolate cake. And without further ado, I bring you… bourbon biscuit chocolate cupcakes.

A fairly simple recipe with basic ingredients, these little cakes are hard not to love. And just because your Bourbon biscuit is placed on top of a cupcake doesn’t mean you can’t have it with a cuppa, it’s still the perfect accompaniment and don’t let anyone tell you any different.

Bourbon Biscuit Chocolate Cupcakes

INGREDIENTS:

For the chocolate cupcakes

  • 140g caster sugar
  • 100g plain flour
  • 30g cocoa powder
  • 1tsp baking powder
  • 40g margarine (I use stork)
  • 120ml whole milk
  • 1 egg
  • 1/2 tsp vanilla extract

For the chocolate buttercream

  • 110g margarine
  • 200g icing sugar
  • 40g cocoa powder
  • 1tbsp whole milk
  • Bourbon biscuits to decorate

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon until you are left with a sandy consistency.

2. Whisk the egg, whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the chocolate buttercream.

4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar, cocoa powder and milk and beat until it is creamy.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with a bourbon biscuit. I bang my bourbons straight in the middle but you can be as artistic as you like.

Go on, make a brew and enjoy one of these bad boys.