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!
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.
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.
- For the cupcakes:
- 3 oz bittersweet chocolate, melted (or melt with hot coffee)
- ⅓ cup cocoa powder
- ¾ cup hot coffee
- ¾ cup flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 2½ to 3 cups icing sugar
- 1 teaspoon vanilla
- Chocolate Filling
- 6 oz Reese's Peanut Butter Spread
- (Alternatively, you can use 4 oz peanut butter mixed with ½ cup icing sugar and ½ cup cocao powder)
- 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 ⅓ 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.
- 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.
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?