Reese's Stuffed Chocolate Cupcakes with Peanut Butter Frosting
These Reese’s Stuffed Chocolate Cupcakes with Peanut Butter Frosting take dark chocolate cupcakes to another level. It doesn’t get any more decadent than a Reese’s peanut butter cup baked into the center of the cupcakes which are then topped with a creamy peanut butter frosting and garnished with a mini Reese. Chocolate cupcakes never tasted so good!
Preheat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
To a large microwave safe bowl, add the butter, chocolate, and cocoa powder.
Heat in the microwave in 30 second increments, stirring between each, until the butter and chocolate is melted and smooth. Set the mixture aside to cool.
In a small bowl, whisk together the flour, baking soda, and baking powder.
In a medium bowl, whisk the eggs and then add the sugar, vanilla and salt, continuing to whisk until fully incorporated.
Pour the cooled chocolate mixture to the bowl and whisk to combine.
Add half of the flour mixture into the chocolate mixture and whisk gently to combine.
Add the Greek yogurt and stir to combine.
Finally, add the remaining flour mixture and stir until just combined. No white streaks should remain. The cupcake batter will be thick.
Place a spoonful of cupcake batter into the bottom of each well of the prepared cupcake pan. Place a Reese’s Peanut Butter Cup on top of the batter.
Cover the peanut butter cups with remaining batter, filling each about 2/3 full.
Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.
To make the peanut butter frosting
While the cupcakes are cooling, make the peanut butter butter cream frosting.
To a large mixing bowl, or the bowl of a stand mixer, add the butter and peanut butter and beat on medium speed until creamy.
With the mixer on low speed, add in the powdered sugar. Mix until combined and add the heavy cream.
Mix until the frosting is fluffy.
Once the cupcakes have cooled, pipe the peanut butter frosting on and top each with a mini peanut butter cup.
Notes
In place of bittersweet chocolate, you can use 1/4 cup of a dark chocolate chip (like Ghirardelli 60% baking chips).
Sour cream can be used in place of Greek yogurt.
Store leftovers covered at room temperature for up to 3 days.