I don’t mean to get religious on you, but peanut butter and chocolate is proof that a higher being exists. It is the most perfect flavor combination to ever exist. Ever. Needless to say, Reese’s Peanut Butter Cups are one of my favorite candies.
I’ve been craving cupcakes and I realized that my first cupcake recipe I had to share would have to be my Marbled Reese’s Peanut Butter Cup cupcakes. You are going to love these cupcakes because they are the epitome of chocolate peanut butterness. The cake batter is a marbled peanut butter and chocolate cake so you get a taste of this delicious combination with Every. Single. Bite. To top if off, I also made a chocolate peanut butter filling using Reese’s Peanut Butter Cups. I could have just stuck a mini Reese’s Peanut Butter Cup in the middle, sure, but I wanted to add more chocolate and peanut butter to really amp up the flavor. By all means, you can skip that and just add in the peanut butter cup if you’d like. It’s still delicious!
Now that I am done ranting and raving over the amazing chocolate peanut butter combo, I want to share a little secret about myself regarding cupcakes and all other frosted treats: I suck at frosting things. I mean, a three year old can do better than me. Now, I tried my hardest with these cupcakes to make them pretty, but I went through a lot (A LOT) of cupcakes to even get something that looked decent. This is why I have not done a cup cake yet and why you will not find many desserts requiring frosting here. Hey, we all have our strengths and weaknesses, right?
Just for fun, one of my failed frosting attempts!
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Marbled Reese’s Peanut Butter Cup Cupcakes
Yield: 12 cupcakes
Ingredients
For the Chocolate Cake
1/2 stick unsalted butter
1 oz semi-sweet chocolate
1/4 cup cocoa powder
1 egg, room temperature
1/4 cup sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1/4 cup, plus 2 tablespoons all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
For the Peanut Butter Cake
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/3 cup peanut butter (creamy)
1/2 stick unsalted butter, room temperature
1/4 cup, plus 2 tablespoons brown sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
2 tablespoons plain Greek yogurt
For the Chocolate Filling
12 mini Reese's Peanut Butter Cups
1/4 cup peanut butter
1 oz baking chocolate
1/4 cup heavy cream
For the Frosting
1 stick unsalted butter, room temperature
1/3 cup chocolate peanut butter
3 tablespoons cocoa powder
3 cups powdered sugar
12 Reese's Peanut Butter Cup Minis
Instructions
Preheat the oven to 350 degrees and line a cupcake tine with liners.
For the Chocolate Cake
Melt the butter and chocolate together on low on the stove top until creamy. Mix in cocoa powder and set aside to cool.
In a small bowl, mix the egg, yogurt, sugars and vanilla together until fully incorporated.
Slowly add the chocolate mixture to the egg mixture and whisk together.
In another bowl, mix the flour, baking soda, baking powder and salt together. Slowly add the flour mixture to the wet ingredients until just combined. Do not over mix.
For the Peanut Butter Cake
Cream the butter and peanut butter together until creamy and then add in the sugar and continue to beat until fluffy.
Add in the egg, yogurt and vanilla.
Mix the flour, baking powder and salt together and slowly add to the wet ingredients.
Frosting
Beat the butter until light and fluffy.
Add in the peanut butter and cocoa powder and continue to beat.
Slowly add the powdered sugar, 1/2 cup at a time until fully incorporated.
Filling
Melt the Reese's Peanut Butter cups, baking chocolate and peanut butter together on low over a stovetop. Slowly add the cream and mix until light and creamy. Set aside.
Assembly
Add half of each of the batters to each of the cupcake liners. Swirl the batters together using a toothpick.
Bake for 18- 20 minutes, or until a toothpick comes out clean or with a few crumbs clinging to it.
Remove and allow to cool on a wire rack.
Once completely cool, use a melon baller to remove the centers of the cupcakes and fill with the chocolate. Pipe your frosting and top each cupcake with a mini Reese's Peanut Butter Cup
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