Reese’s Peanut Butter Cupcakes with Peanut Butter Buttercream

These surprise-inside Reese's peanut butter cupcakes are ridiculously easy to make and impress ANY cupcake connoisseur.


  • 1 1/2 cup flour (all-purpose)
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs (room temperature)
  • 1 cup white sugar (granulated)
  • 1 cup brown sugar (packed tightly)
  • 2/3 cup of oil
  • 1 tablespoon of vanilla extract
  • 24-30 Reese’s Peanut Butter Cup Minis (freeze them for at least 20 minutes)
  • 4 cups sifted powdered sugar (confectioner’s sugar)
  • 1/2 cup butter (softened, not melted)
  • 1/2 cup creamy peanut butter
  • 2 tablespoons of milk
  • 3 teaspoons of vanilla extract
Reese’s Peanut Butter Cupcakes with Peanut Butter Buttercream #cupcakerecipes


  1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners (2 per cavity), orange if you have them. I got mine here because they were hard to find locally.
  2. In a medium bowl, combine flour, cocoa powder, baking soda and powder, and salt. In a large bowl, combine eggs, both sugars, milk, oil, and extract.
  3. Add about half of the dry mix to the wet and stir to combine. Stir as little as possible and add the rest of the dry mix.
  4. Full instructions visit @rufflesandrainboots

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