These marbled Reese’s peanut butter cupcakes are a family favorite. Chocolate and peanut butter batter swirl together forming a true indulgence. Topped with a rich chocolate frosting and holding a surprise Reese’s cup center, makes ya think dessert can’t get any better!
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 share here 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, 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, because enough is never enough when it comes to this flavor combo.
Now that I am done ranting and raving over the perfection that is peanut butter and chocolate, 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 cupcake 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!
Don’t have time to make these legendary treats now? Pin it for later!
Marbled Reese’s Peanut Butter Cupcakes
These marbled Reese's peanut butter cupcakes are a family favorite. Chocolate and peanut butter batter swirl together forming a true indulgence. Topped with a rich chocolate frosting and holding a surprise Reese's cup center, makes ya think dessert can't get any better!
Ingredients
For the Chocolate Cake
- 1/4 cup (58 g) unsalted butter
- 1 oz (30 g) semi-sweet chocolate
- 1/4 cup (20 g) cocoa powder
- 1 egg, room temperature
- 1/4 cup (50 g) sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (114 g) plain Greek yogurt
- 1/4 cup (31 g), plus 2 tablespoons all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
For the Peanut Butter Cake
- 1/2 cup (63 g) plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/3 cup (89 g) peanut butter (creamy)
- 1/4 cup (58 g) unsalted butter, room temperature
- 1/4 cup (50 g), plus 2 tablespoons brown sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons plain Greek yogurt
For the Filling
- 12 mini Reese's Peanut Butter Cups
For the Frosting
- 1/2 cup (116 g) unsalted butter, room temperature
- 1/3 cup (89 g) chocolate peanut butter
- 3 tablespoons cocoa powder
- 3 cups (360 g) powdered sugar
- 2 -3 tablespoons heavy cream or milk
- 12 Reese's Peanut Butter Cup Minis
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with liners.
For the Chocolate Cake
- Melt the butter and chocolate together over low heat on the stove top until creamy. Mix in cocoa powder and set aside to cool.
- In a small bowl, mix the egg, yogurt, sugars and vanilla together until fully incorporated.
- Slowly add the chocolate mixture to the egg mixture and whisk together.
- 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
- Cream the butter and peanut butter together until creamy and then add in the sugar. Continue to beat until fluffy.
- Add in the egg, yogurt and vanilla.
- Mix the flour, baking powder and salt together and slowly add to the wet ingredients.
Frosting
- Beat the butter until light and fluffy.
- Add in the peanut butter and cocoa powder and continue to beat.
- Slowly add the powdered sugar, 1/2 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
- 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.
- Bake for 18- 20 minutes, or until a toothpick comes out clean or with a few crumbs clinging to it.
- Remove and allow to cool on a wire rack.
- Once completely cool, pipe your frosting and top each cupcake with a mini Reese's Peanut Butter Cup
Michelle @ Life on the Horizon says
I think I just died and went to Heaven!
Vera Zecevic – Cupcakes Garden says
I’ve featured this peanut butter-chocolate goodness on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Amanda says
I do not mind at all. Thank you for the feature and the love!
Kelsey Espada says
What kind of baking chocolate to use?? Milk semisweet?
Amanda says
I used semi sweet. You can try milk chocolate but it may be too sweet
Brianne @ Cupcakes & Kale Chips says
Did I hear someone say Peanut Butter Cups?! Oh yeah, I’m all over these babies!
Cookin Canuck says
Now THOSE are cupcakes! One of my best friends is a sucker for anything that involves Reese’s PB cups. I need to make these for her birthday!
Anita says
Peanut butter cups are my weakness! I would totally eat all of these!!
amanda @ fake ginger says
Oh my gosh, these look absolutely amazing! I want one!
Amanda says
Thank you!!
Holly N @ Spend With Pennies says
These sound just heavenly! I need these in my life!
Christine says
I want more recipes with frosting on them! Motivation for you to practice?;)
Patricia @ Grab a Plate says
I can hear a chorus of angels singing! These look amazing – seriously amazing. What a classic combo of flavors that turns out beautiful!
Jo-Anny says
Why is there no liquid in the frosting?
Amanda says
Jo-Anny, excellent question! I actually don’t need it when making this recipe. The slow addition of the sugar to the already beaten butter leaves the frosting very creamy as it is. If for some reason it isn’t as creamy as you’d like, you can add 2-3 tablespoons of heavy cream or milk (even water in a pinch) to get your desired consistency!
Jo-Anny says
Perfect I’ll try that out. I did as the instructions said and it is not creamy at all… It looks like granulated sugar!
Amanda says
It could also need a bit more time being beat, but with adding a bit more liquid, it will cream things up faster. I’ll update the recipe so that it includes this tip for next time! Thank you so much for reaching out and I hope the cupcakes turn out great for you!! 🙂
Jo-Anny says
Added a couple of table spoons of water and it turned out great! Thanks again!