Reese's Stuffed Chocolate Cupcakes with Peanut Butter Frosting

chocolate cupcake with peanut butter frosting drizzled with chocolate.

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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!

Prep Time 20

Cook Time 18

Total Time 45

Servings cupcakes

Author Melissa Williams

Ingredients

For the Dark Chocolate Cupcakes:

½ cup unsalted butter cubed
2 ounces bittersweet chocolate finely chopped
½ cup dutch-processed cocoa
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 large eggs at room temperature
¾ cup granulated white sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup plain Greek yogurt
12 full sized Reese's Peanut Butter Cups unwrapped

For the Peanut Butter Frosting:

1 cup unsalted butter at room temperature
1 cup peanut butter
2 ½ cups powdered sugar
1 tablespoon heavy cream
12 mini Peanut Butter Cups for topping cupcakes

Instructions

To make the cupcakes

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.
1/2 cup unsalted butter, 2 ounces bittersweet chocolate, 1/2 cup dutch-processed cocoa
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.
3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder
In a medium bowl, whisk the eggs and then add the sugar, vanilla and salt, continuing to whisk until fully incorporated.
2 large eggs, 3/4 cup granulated white sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt
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.
1/2 cup plain Greek yogurt
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.
12 full sized Reese's Peanut Butter Cups
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.
1 cup unsalted butter, 1 cup peanut butter
With the mixer on low speed, add in the powdered sugar. Mix until combined and add the heavy cream.
2 1/2 cups powdered sugar, 1 tablespoon 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.
12 mini Peanut Butter Cups

Notes

Swap in 1/4 cup dark chocolate chips (like 60% Ghirardelli) or semi-sweet chips instead of bittersweet chocolate.
Use sour cream as a substitute for Greek yogurt—either full-fat or low-fat works well.
Feel free to use your go-to chocolate cupcake recipe—just follow the steps for adding the Reese’s center and peanut butter frosting.
Add a pinch of instant espresso powder to enhance the chocolate flavor.
Store leftovers covered at room temperature for up to 3 days.

Nutrition