Reese’s Candy Bar Cupcake Recipe
You don’t really need an excuse to stock up on Halloween candy, but just in case you were looking for one, I have some awesome mini dessert recipes in the works, and first up is this Candy Bar Cupcake Recipe using Reese’s Peanut Butter Cups!
Be certain to check out the rest of our cupcake recipes.
I have made my fair share of peanut butter cupcake recipes in the past, so when I set out to make my first candy bar cupcake recipe, Reese’s Peanut Butter Cups was my first choice!
I decided to opt for a light and fluffy chocolate cake, with a lush peanut butter frosting, and mini Reese’s pieces sprinkled over top.
Oh, yeah. And a Reese’s chocolate filling in the center. You’re going to love this mini dessert recipe.
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These cupcakes are the perfect mini dessert recipe for a chocolate and peanut butter fan, with a frosting that mimics the filling of the actual peanut butter cups, and a surprise filling that just melts in your mouth. While I am sharing a from-scratch chocolate cake for the cupcakes, you can easily use a boxed chocolate cake for this candy bar cupcake recipe as the real hero’s are the amazing frosting and filling.
Are you a fan of peanut butter cupcake recipes? Which candy bar would you like to see me incorporate into my next candy bar cupcake recipe?
Reese’s Candy Bar Cupcake Recipe
Ingredients
- For the cupcakes:
- 3 oz bittersweet chocolate melted or melt with hot coffee
- ⅓ Cup(s) cocoa powder
- ¾ Cup(s) hot coffee
- ¾ Cup(s) flour
- ¾ Cup(s) granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- Frosting
- 1 Cup(s) peanut butter
- 2½ to 3 Cup(s) icing sugar
- 1 teaspoon vanilla
- Chocolate Filling
- 6 oz Reese’s Peanut Butter Spread
- Alternatively you can use 4 oz peanut butter mixed with 1/2 cup icing sugar and 1/2 cup cocao powder
Instructions
- Cupcake Directions:
Preheat oven to 350 degrees F.
Whisk the chocolate, cocoa powder, & hot coffee until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).
Meanwhile, whisk together the flour, sugar, salt and baking soda; set aside.
(Prepare the frosting while waiting for the coffee mixture to cool.)
Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.
Add the dry ingredients and whisk until smooth.
Place 1/3 cup of batter in each cupcake liner and bake until the cupcakes are firm and an inserted toothpick is removed cleanly, 15 to 18 minutes.
When the cupcakes are cool, use a cupcake corer to remove the center, and then use a spatula or piping bag to fill with the Reese’s Peanut Butter Chocolate Spread.
Frosting:
Beat the peanut butter, icing sugar, and vanilla extract together until you reach your desired consistency for the frosting. I prefer thick and stiff frosting for decorating.
Fit a piping bag with your desired frosting tip – I used a 2A.
Spoon or use a spatula to transfer all of the frosting into the piping bag and twist or use a bag clip to close.
Start piping the frosting in the middle, swirling out to the edges of the cupcakes, and then back towards the middle.
Top with mini Reese’s Peanut Butter Cups – and possibly a half of a large Peanut Butter cup for good measure.
