What kind of chocolate should I use?

Reese’s PB Cup Cake needs high-quality dark chocolate for the shell and chips for the batter. Choose a brand that melts well and has at least 60 percent cocoa. Ghirardelli and Nestlé both work great. For deeper flavor, chopped baking chocolate is even better. This type of chocolate adds richness similar to what I used in my Sourdough Discard Brownie Recipe .

What kind of peanut butter works best?

Smooth, shelf-stable peanut butter like Jiff or Skippy works best in Reese’s PB Cup Cake . It blends well into the frosting and holds up in the center without separating. If you prefer a richer texture, natural peanut butter can work too, but mix it thoroughly before using. For that true reese's peanut butter cake taste, go for creamy and classic.

Can I make these cupcakes dairy free?

Yes, you can make Reese’s PB Cup Cake dairy-free by using plant-based butter and chocolate. Also, swap the heavy cream in the frosting for coconut cream. Make sure your chocolate chips and peanut butter are dairy-free too. This option still creates a decadent dessert, much like I did in my Matcha Cookies Strawberry Recipe .

How do I know when cupcakes are done?

Reese’s PB Cup Cake is ready when the tops spring back gently under your finger and a toothpick inserted comes out clean or with a few moist crumbs. Avoid overbaking to keep them soft and rich. The process is very similar to how I check doneness in my reese's pb cake variations, ensuring the texture stays moist inside.

Reese’s PB Cup Cake -1 Irresistible Treat to Bake Today

Name: Reese’s PB Cup Cake
Prep time: 25 min
Cook time: 18 min
Total time: 45 min
Yield: 15-16 cupcakes
Cuisine: American
Ingredients: 1 cup (120g) all-purpose flour; 1/2 cup (40g) Dutch-process cocoa powder; 1 cup (200g) granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine sea salt; 1/2 cup (120mL) vegetable oil; 2 large eggs, room temperature; 3/4 cup (180mL) hot coffee or hot water; 16 Reese's peanut butter cups OR 1/2 cup peanut butter; 1 cup (200g) granulated sugar (for frosting); 1/4 cup water; 2 large eggs, room temperature (for frosting); 1 cup (227g) unsalted butter; 2 tsp vanilla extract; Tiny pinch sea salt; 2/3 cup (165g) creamy peanut butter; 2 cups (12oz) dark chocolate chips; 2 tbsp vegetable oil (for ganache); Flakey sea salt for garnish

Description

This Reese’s PB Cup Cake combines a moist chocolate base, creamy peanut butter filling or cup center, fluffy peanut butter buttercream, and a glossy ganache shell. Perfect for dessert tables or anytime indulgence.

Ingredients

Scale

CHOCOLATE CUPCAKES

1 cup (120g) all-purpose flour, spooned and leveled

1/2 cup (40g) Dutch-process cocoa powder

1 cup (200g) granulated sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine sea salt

1/2 cup (120mL) vegetable oil

2 large eggs, room temperature

3/4 cup (180mL) hot coffee or hot water

16 Reese’s peanut butter cups OR 1/2 cup peanut butter

PEANUT BUTTER BUTTERCREAM

1 cup (200g) granulated sugar

1/4 cup water

2 large eggs, room temperature

1 cup (227g) unsalted butter, room temp (add 1/4 cup more if needed)

2 tsp vanilla extract or bean paste

Tiny pinch sea salt

2/3 cup (165g) creamy peanut butter

CHOCOLATE GANACHE

2 cups (12oz) dark chocolate chips

2 tbsp vegetable oil

Flakey sea salt for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line cupcake tins.

2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.

3. In a separate bowl, whisk oil, eggs, vanilla, and hot coffee.

4. Sift dry ingredients into wet mixture and whisk until just combined.

5. Scoop 2/3 full into liners (about 45g each) for 15–16 cupcakes.

6. Press peanut butter cup or spoonful of peanut butter into center.

7. Bake 18 minutes, until tops spring back. Cool completely.

8. For buttercream, heat sugar and water to 240°F.

9. Beat eggs until foamy. Stream in sugar syrup slowly.

10. Beat until thick and cool. Add butter gradually.

11. Add peanut butter, salt, vanilla. Beat until smooth.

12. Pipe buttercream on cupcakes. Chill 20 minutes.

13. Melt chocolate with oil until smooth.

14. Dip cupcake tops in ganache. Let excess drip off.

15. Sprinkle toppings and let set. Serve chilled or room temp.

Notes

Store cupcakes in airtight container in the fridge for up to 4 days.

Freeze fully cooled cupcakes for up to 2 months; thaw overnight in fridge.

Use a digital scale for precise flour measurements.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 410
Sugar: 28g
Sodium: 180mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg