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
- ¼ cup 58 g unsalted butter
- 1 oz 30 g semi-sweet chocolate
- ¼ cup 20 g cocoa powder
- 1 egg room temperature
- ¼ cup 50 g sugar
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ½ cup 114 g plain Greek yogurt
- ¼ cup 31 g, plus 2 tablespoons all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
For the Peanut Butter Cake
- ½ cup 63 g plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- pinch of salt
- ⅓ cup 89 g peanut butter (creamy)
- ¼ cup 58 g unsalted butter, room temperature
- ¼ cup 50 g, 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
- ½ cup 116 g unsalted butter, room temperature
- ⅓ 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, 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
- 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