My Reese cup cake certainly tastes as good as it looks. If you’re looking for a sweet treat that will have everyone talking (and drooling) then this is the recipe for you! I recently had a craving for some chocolate cake. I was going to bake it, but that would have taken some time to prepare. Instead, I decided to make a Reese cup cake. It’s quick and easy to make and really delicious as well. It also makes use of some common ingredients you might already have in your kitchen
Giant Peanut Butter Cup Cake
- Level: Easy
- Total: 2 hr 55 min (includes cooling time)
- Active: 35 min
- Yield: 4 to 6 servings
This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil’s food layers and even a hard chocolate shell. And it’s a combo that only looks hard to pull off.
Ingredient
Deselect All
Cake:
One 15.25-ounce box chocolate or devil’s food cake mix (plus required ingredients)
Filling:
3/4 cup natural peanut butter
1/4 cup butter, softened
1 cup confectioners’ sugar
Pinch salt
1 1/2 cups store-bought hardening chocolate sauce
Directions
Special equipment:
a jumbo silicone cupcake mold; a silicone pastry brush
- For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.
- For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners’ sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.
- Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
- Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.
- Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.
- Cut the cake into slices, exposing the peanut butter center.
Reese’s Peanut Butter Cupcakes
These Reese’s Peanut Butter Cupcakes are always a crowd favorite! Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post, editing the pictures and getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one! Or two. Or three.
I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES EVER! You can never, ever go wrong with chocolate and peanut butter.
Use a standard muffin pan and place a muffin liner in each muffin cup. Fill with chocolate cupcake batter until each liner is half full. Place a Reese’s peanut butter cup in the center of each cup filled with batter. Now your cupcakes are ready to bake! Be sure to allow them to cool completely before frosting.
When your guests are ready to eat one they’ll find a happy suprise in the center: a Reese’s chocolate!
The peanut butter frosting is the really winner with these cupcakes and it couldn’t be easier to make.
How to make peanut butter frosting:
My biggest tip for making peanut butter frosting is to use a commercial brand of peanut butter, NOT natural or homemade peanut butter! I recommend Skippy of Jif. If you use a different kind of peanut butter you may experience separating, oily or texture issues.
Start by using an electric mixer to mix together the butter and peanut butter until completely smooth.
Add the powdered sugar, vanilla and milk and mix again until smooth. The butter/powdered sugar/milk ratio here always yields a perfect thick and smooth frosting for me. If you’d like it a little thicker add a bit more powdered sugar, or if you’d like it thinner, add an extra splash of milk.
Once the cupcakes have cooled, frost them with the peanut butter frosting. I used a Wilton 1M decorating tip and an Ateco decorating bag to frost these cupcakes, but you could even use a plastic ziplock bag with a small hole snipped from the corner to pipe the frosting on.
*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes. I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch!
Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
Chocolate Peanut Butter Cupcakes
These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese’s baked in the center and topped with homemade fluffy peanut butter frosting!
COURSEDESSERT
CUISINEAMERICAN
SERVINGS24
CALORIES378
PREP 20 MINS
COOK 20 MINS
TOTAL 45 MINS
Ingredients US CustomaryMetric 1x2x3x
For the Chocolate Cupcakes*
- ▢1 box chocolate cake mix
- ▢3 large eggs
- ▢1 cup milk
- ▢1/4 cup oil (vegetable or canola oil)
- ▢2 heaping Tablespoons plain Greek yogurts
- ▢30 mini Reese’s Peanut Butter Cups , divided
For the Peanut Butter Frosting:
- ▢1/2 cup butter , room temperature
- ▢1 1/2 cups creamy peanut butter
- ▢2 cups powdered sugar
- ▢1 teaspoon vanilla extract
- ▢2-3 Tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners ½ full.
- Place a Reese’s PB cup into the center of the batter in each cup (it’s okay if the the tops of the Reese’s are showing, like photo above).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
- Beat together butter, and peanut butter and mix until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Frost cupcakes (I used a wilton 1M tip in the photos above).
- Chop up the remaining pieces of Reese’s and gently press into frosting.
- Store leftover cupcakes, covered, in the fridge for 3-4 days.
Notes
*Chocolate Cupcake From Scratch: These cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch, I believe there is a time and a place for boxed cake mixes. I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! If you prefer a “from scratch” version, follow this recipe!
Make Ahead Instructions: The cupcakes and the frosting can both be made ahead of time. Allow cupcakes to cool completely, then place in an airtight container and keep at room temperature for up to one day.
Freezing Instructions: Allow cupcakes to cool completely, then store unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bring them to room temperature before frosting and serving.
Chocolate Peanut Butter Cake wit Reese’s Cups
yield: 24
prep time: 10 minutes
cook time: 40 minutes
additional time: 30 minutes
total time: 1 hour 20 minutes
Chocolate cake, peanut filling and chocolate ganache. Topped with mini peanut butter cups make for a decadent dessert.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup oil
- 1 1/4 cup water
- 3 eggs (per package instructions), If your box mix says to use 2 eggs, I’d add a third to the mix.
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups creamy peanut butter
- 2 cups confectioners or powdered sugar
- 4 tablespoons butter, melted
- 2 cups semi-sweet chocolate chips
- 1 pint heavy cream
- 1 8 oz. bag mini reese’s peanut butter cups
Instructions
- Butter a large sheet pan (9 x 13)
- Combine the cake mix with the eggs, water, oil, and instant pudding.
- Spread into a baking dish greased with cooking spray.
- Bake in the oven for 30-40 mins at 350 degrees. Set aside to cool.
- In a large bowl combine peanut butter, sugar, and butter on medium speed.
- Once the sheet cake is cool, spread the peanut butter mixture over the top by dropping large spoonfuls all around.
- Then use a spatula to spread the filling in an even layer over the cake layer.
- Combine chocolate chips and heavy cream on medium heat in a saucepan. Cook, stirring constantly until the cream and chocolate are well combined.
- Pour chocolate ganache (chips & cream mixture) over the peanut butter layer.
- Top with mini chocolate peanut butter cups.
- Set in refrigerator to set for 20 mins or more and serve.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 66mgSodium: 223mgCarbohydrates: 29gFiber: 2gSugar: 22gProtein: 7g
Chocolate Peanut Butter Cake wit Reese’s Cups
yield: 24
prep time: 10 minutes
cook time: 40 minutes
additional time: 30 minutes
total time: 1 hour 20 minutes
Chocolate cake, peanut filling and chocolate ganache. Topped with mini peanut butter cups make for a decadent dessert.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup oil
- 1 1/4 cup water
- 3 eggs (per package instructions), If your box mix says to use 2 eggs, I’d add a third to the mix.
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups creamy peanut butter
- 2 cups confectioners or powdered sugar
- 4 tablespoons butter, melted
- 2 cups semi-sweet chocolate chips
- 1 pint heavy cream
- 1 8 oz. bag mini reese’s peanut butter cups
Instructions
- Butter a large sheet pan (9 x 13)
- Combine the cake mix with the eggs, water, oil, and instant pudding.
- Spread into a baking dish greased with cooking spray.
- Bake in the oven for 30-40 mins at 350 degrees. Set aside to cool.
- In a large bowl combine peanut butter, sugar, and butter on medium speed.
- Once the sheet cake is cool, spread the peanut butter mixture over the top by dropping large spoonfuls all around.
- Then use a spatula to spread the filling in an even layer over the cake layer.
- Combine chocolate chips and heavy cream on medium heat in a saucepan. Cook, stirring constantly until the cream and chocolate are well combined.
- Pour chocolate ganache (chips & cream mixture) over the peanut butter layer.
- Top with mini chocolate peanut butter cups.
- Set in refrigerator to set for 20 mins or more and serve.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 66mgSodium: 223mgCarbohydrates: 29gFiber: 2gSugar: 22gProtein: 7g