{VIDEO} Reese's Chocolate Peanut Butter Cupcakes

Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chunks of Reese's pieces and Reese's peanut butter cups.

This is the ultimate chocolate peanut butter lover's dessert. Nothing beats the combo of chocolate/PB. The cupcakes are ultra fudgy and the frosting, is so light and fluffy and practically melts on your tongue, for the perfect pairing!

I added all kinds of Reese's candies on top to really make these cupcakes extra delish and pack as much chocolate peanut butter flavor into these as possible.

The crunch from the candy and the smooth, creamy frosting on top of the moist chocolate cupcake are really what make these cupcakes so much fun to eat. The layers of textures, candies and cake are super delish, and they couldn't be easier to whip together!

 If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes! 

To really amp up the Reeses's flavor, I used my secret ingredient, International Delight's, Reese's creamer, to add a rich and creamy, chocolate peanut buttery flavor to these cupcakes.


Reese's Cupcakes

Yield: 12 cupcakes


Chocolate Cupcakes:
  • 1/2 cup boiling water
  • 1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
  • 6 tablespoons (30g) unsweetened cocoa powder, dutch processed 
  • 1 cup (192g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned into the measuring cup and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Peanut Butter Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 cup peanut butter
    • 1 teaspoon vanilla extract
    • 2 cups (1/2lb) powdered sugar, sifted
    • 2-3 tablespoons International Delight Reese's Creamer
    • 8oz Reese's pieces, roughly chopped 
    • mini peanut butter cups

    Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

    Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar, oil and egg on medium speed, until smooth and pale in color, about 1-2 minutes. Beat in the vanilla and sour cream. 

    In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin. 

    Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.

    With an electric mixer, beat the softened butter, peanut butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla. Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Transfer to a closed star tip.

    Pipe a short swirl of frosting on the cupcakes and roll in chopped Reese's pieces. Pipe a frilly swirl on top and garnish with a mini Reese's cup, cut in half.

    This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.