Marbled Reese’s Peanut Butter Cupcakes

These marbled Reese’s peanut butter cupcakes are a family favorite. Chocolate and peanut butter cupcake batter swirl together for a true indulgence. It’s then topped with a rich chocolate frosting and holds a surprise Reese’s cup center. 

I don’t mean to get religious on you, but peanut butter and chocolate is proof that a higher being exists. It is the most perfect flavor combination to ever exist. Ever. Needless to say, Reese’s Peanut Butter Cups are one of my favorite candies.

I’ve been craving cupcakes and I realized that my first cupcake recipe I had to share would have to be my Marbled Reese’s Peanut Butter cupcakes. You are going to love these cupcakes because they are the epitome of chocolate peanut buttery-ness. The cake batter is a marbled peanut butter and chocolate cake so you get a taste of this delicious combination with Every. Single. Bite. To top if off, I also stuffed the cupcakes with Reese’s Peanut Butter Cups.

Now that I am done ranting and raving over the amazing chocolate peanut butter combo, I want to share a little secret about myself regarding cupcakes and all other frosted treats: I suck at frosting things. I mean, a three year old can do better than me. Now, I tried my hardest with these cupcakes to make them pretty, but I went through a lot (A LOT) of cupcakes to even get something that looked decent. This is why I have not done a cup cake yet and why you will not find many desserts requiring frosting here. Hey, we all have our strengths and weaknesses, right? No matter how this marbles Reese’s peanut butter cupcake looks, I promise the taste is amazing.

Now, when you look at the ingredient list, you might panic a bit. Don’t. I just separated each component, so a lot of the ingredients repeat. I promise you should have just about everything on hand to make these marbles Reese’s peanut butter cupcakes in your pantry.

Just for fun, one of my failed frosting attempts!

Marbled Reese’s Peanut Butter Cupcakes

 

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Author: Amanda Powell

Serves: 12 cupcakes

Ingredients

For the Chocolate Cake

• ½ stick unsalted butter
• 1 oz semi-sweet chocolate
• ¼ cup cocoa powder
• 1 egg, room temperature
• ¼ cup sugar
• 2 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ½ cup plain Greek yogurt
• ¼ cup, plus 2 tablespoons all purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt

For the Peanut Butter Cake

• ½ cup plus 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• pinch of salt
• ⅓ cup peanut butter (creamy)
• ½ stick unsalted butter, room temperature
• ¼ cup, plus 2 tablespoons brown sugar
• 1 egg, room temperature
• ½ teaspoon vanilla extract
• 2 tablespoons plain Greek yogurt

For the Filling

• 12 mini Reese's Peanut Butter Cups

For the Frosting

• 1 stick unsalted butter, room temperature
• ⅓ cup chocolate peanut butter
• 3 tablespoons cocoa powder
• 3 cups powdered sugar
• 2 -3 tablespoons heavy cream or milk
• 12 Reese's Peanut Butter Cup Minis

Instructions

1. Preheat the oven to 350 degrees and line a cupcake tine with liners.

For the Chocolate Cake

1. Melt the butter and chocolate together on low on the stove top until creamy. Mix in cocoa powder and set aside to cool.
2. In a small bowl, mix the egg, yogurt, sugars and vanilla together until fully incorporated.
3. Slowly add the chocolate mixture to the egg mixture and whisk together.
4. In another bowl, mix the flour, baking soda, baking powder and salt together. Slowly add the flour mixture to the wet ingredients until just combined. Do not over mix.

For the Peanut Butter Cake

1. Cream the butter and peanut butter together until creamy and then add in the sugar and continue to beat until fluffy.
2. Add in the egg, yogurt and vanilla.
3. Mix the flour, baking powder and salt together and slowly add to the wet ingredients.

Frosting

1. Beat the butter until light and fluffy.
2. Add in the peanut butter and cocoa powder and continue to beat.
3. Slowly add the powdered sugar, ½ cup at a time until fully incorporated. Add in the cream or milk as needed (I didn't need any, but if your frosting looks crumbly or feels dry, add this one tablespoon at a time)

Assembly

1. Add half of each of the batters to each of the cupcake liners. Swirl the batters together using a toothpick. Insert a Reese's into each cupcake and cover with the batter.
2. Bake for 18- 20 minutes, or until a toothpick comes out clean or with a few crumbs clinging to it.
3. Remove and allow to cool on a wire rack.
4. Once completely cool,pipe your frosting and top each cupcake with a mini Reese's Peanut Butter Cup

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