Chocolate Peanut Butter Cupcakes

Name: Chocolate Peanut Butter Cupcakes Recipe | Hersheyland
Prep time: 18 min
Total time: 105 min
Yield: 18 cupcakes
Ingredients: 1 cup sugar; 1/2 cup REESE’S Creamy Peanut Butter; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 egg; 3/4 cup all-purpose flour, plus 2 tablespoons; 1/2 cup HERSHEY'S Cocoa; 3/4 tsp baking powder; 3/4 tsp baking soda; 1/2 tsp salt; 1/2 cup milk; 1/2 cup boiling water or hot brewed coffee; 18 REESE'S White Peanut Butter Cups Miniatures; 2 Tbsps sprinkles, orange or desired color; 1 can Chocolate ready-to-spread frosting; 1/2 cup REESE’S Creamy Peanut Butter

Skill Level: Beginner

Image of Chocolate Peanut Butter Cupcakes

This chocolate peanut butter cupcakes recipe yields delectable chocolate peanut butter treats dolloped with chocolate peanut butter frosting. Don't forget to top your Chocolate Peanut Butter Cupcakes with REESE'S White Peanut Butter Cup Miniatures and sprinkles for a sweet finish. It's the ultimate dream dessert for those who love chocolate and peanut butter!

Looking for another peanut butter and chocolate dessert that looks as good as it tastes? These REESE'S Peanut Butter & Chocolate Cupcakes won't disappoint.

Ingredients & Directions

Yields:: 18 cupcakes

Prep:: 18 Min.
Bake:: 18 Min.
Total:

BAKE MODE:

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Ingredients

1 cup

sugar
1/2 cup

REESE’S Creamy Peanut Butter
1/4 cup

vegetable oil
1 tsp

vanilla extract
1

egg
3/4 cup

all-purpose flour, plus 2 tablespoons
1/2 cup

HERSHEY'S Cocoa
3/4 tsp

baking powder
3/4 tsp

baking soda
1/2 tsp

salt
1/2 cup

milk
1/2 cup

boiling water or hot brewed coffee
18

REESE'S White Peanut Butter Cups Miniatures
Easy Chocolate Peanut Butter Frosting
2 Tbsps

sprinkles, orange or desired color
1 can

Chocolate ready-to-spread frosting
1/2 cup

REESE’S Creamy Peanut Butter

READY TO MAKE THIS?

You'll Need 

oven

2-1/2 inch muffin cup tin

muffin cups

mixing bowl

mixer

measuring cups

rubber scraper

wire rack

Step-By-Step Directions

Heat oven to 350° F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.

Beat sugar, peanut butter, oil and vanilla in large mixing bowl until blended. Beat in egg. Stir together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with milk to peanut butter mixture, beating until thoroughly blended. Stir in boiling water. Evenly divide batter into prepared muffin cups (filling each about half way or with about 3 tablespoons batter).

Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks.

Remove wrappers from peanut butter cups; cut each into halves and set aside. Prepare and frost cupcakes with Easy Chocolate Peanut Butter Frosting. Top each frosted cupcake with sprinkles and 2 peanut butter cup halves.

Easy Chocolate Peanut Butter Frosting:

Combine one can (16 oz) ready-to-spread chocolate frosting with 1/2 cup REESE’S Creamy Peanut Butter.

Additional questions?

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Chocolate Peanut Butter Cupcakes

Ingredients & Directions

Ingredients

Step-By-Step Directions

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