If there is one thing I have learned over my 40 years of professional baking, it’s that you never have to choose between a brownie and a cupcake. As a woman who has spent decades perfecting the art of the “crowd-pleaser,” I know exactly what you need: a dessert that looks like it came from a high-end boutique but is easy enough to whip up on a Tuesday afternoon.
Today, I’m sharing my “Secret Weapon” recipe for Peanut Butter Cup Brownie Cupcakes. These aren’t just your standard cupcakes; we are stuffing a fudgy, rich brownie base with a whole Reese’s peanut butter cup and topping it with a cloud of silk-smooth peanut butter buttercream. This is the Reese’s cupcake recipe from scratch you’ve been searching for.
Table of Contents
Why You’ll Love This Peanut Butter Cup Brownie Cupcakes
When you bring these to a book club, a school bake sale, or a family dinner, be prepared to share the link. Here is why this recipe is a consistent winner:
- The Texture Contrast: You get the chewy, crackly top of a homemade fudgy brownie combined with the fluffiness of a gourmet cupcake.
- The Hidden Surprise: Biting into a warm, slightly melted peanut butter cup hidden inside the batter is a core memory in the making.
- Authoritative Ease: I’ve refined the steps so they are fail-proof, even if you’re baking with little ones underfoot.
- High-End Appeal: With the right swirl, these look like $8 treats from a professional bakery.
Ingredients Needed For Reese’s Stuffed Chocolate Cupcakes
To get that perfect gourmet chocolate peanut butter dessert result, quality matters. Don’t settle for the cheap stuff!
The Fudgy Brownie Base
- 1 cup Unsalted Butter: Melted and slightly cooled.
- 2 cups Granulated Sugar: Essential for that classic brownie “crackle” top.
- 4 Large Eggs: Room temperature (this is my Chef Luna secret for a better emulsified batter).
- 1 tsp Pure Vanilla Extract: Don’t use the imitation stuff, please!
- 3/4 cup High-Quality Cocoa Powder: Sifted to remove any bitter lumps.
- 1 cup All-Purpose Flour: Spooned and leveled for accuracy.
- 1/2 tsp Sea Salt: To balance the richness of the chocolate.
- 24 Full-Size or Miniature Peanut Butter Cups: Frozen for at least 30 minutes (this prevents them from disappearing into the batter!).
The Peanut Butter Buttercream
- 1 cup Creamy Peanut Butter: Use a commercial brand like Jif or Skippy for the best stability.
- 1/2 cup Unsalted Butter: Softened to room temperature.
- 2 cups Powdered Sugar: Sifted for a silk-smooth finish.
- 3 tbsp Heavy Cream: To achieve that “cloud-like” texture.
How to Make Peanut Butter Cup Brownie Cupcakes
Follow these steps exactly, and you’ll have the best Reese’s stuffed chocolate cupcakes in the neighborhood.
- Preheat and Prep: Set your oven to 350°F (175°C). Line two 12-cup muffin tins with high-quality paper liners. I like to lightly spray the inside of the liners with non-stick spray to ensure the brownies don’t stick.
- Combine Fats and Sugars: In a large bowl, whisk the melted butter and sugar. Add eggs one at a time, whisking vigorously. Why? This incorporates air, giving the brownies that sought-after shiny top.
- Fold in Dry Ingredients: Gently fold in the cocoa powder, flour, and salt. Do not overmix! Overmixing develops gluten, which makes brownies tough instead of fudgy.
- The Stuffed Secret: Fill each cupcake liner about 1/3 full with batter. Place one frozen peanut butter cup in the center. Top with more batter until the liner is 2/3 full.
- Bake to Perfection: Bake for 20-22 minutes. Look for the edges to be set while the center remains slightly soft. Let them cool completely in the pan before frosting.
- Whip the Frosting: Beat the softened butter and peanut butter until pale and fluffy (about 3 minutes). Gradually add powdered sugar and cream until you reach your desired consistency.
- Decorate: Use a large star tip to pipe a generous swirl. Drizzle with melted chocolate if you’re feeling extra fancy!
Expert Tips for Success Best Peanut Butter Frosting for Cupcakes
- The Freezing Trick: Always freeze your peanut butter cups before baking. This ensures the chocolate stays intact and doesn’t just melt into a puddle at the bottom.
- The Sift is Swift: Sifting your cocoa and powdered sugar is the difference between a “home-cooked” look and a professional “Chef Luna” finish.
- Don’t Over-Bake: Brownies continue to cook as they cool in the tin. Pull them out when they still have a tiny bit of “jiggle.”
Serving and Storage Tips Gourmet Chocolate Peanut Butter Desserts
These homemade fudgy brownie cupcakes are best served at room temperature to keep the frosting soft.
- Storage: Keep in an airtight container for up to 3 days.
- Freezing: You can freeze the un-frosted brownie bases for up to 2 months. Just thaw and frost when you’re ready to impress!
Frequently Asked Questions
Why did my peanut butter cups sink to the bottom?
This usually happens if the batter is too thin or if the candy wasn’t frozen. Ensure you follow the flour measurements exactly and keep those Reese’s in the freezer until the last second!
Can I use natural peanut butter for the frosting?
I don’t recommend it, dear. Natural peanut butter tends to separate and can make your frosting oily and unstable. Stick to creamy, commercial brands for that perfect pipeable swirl.
What is the best way to get a shiny brownie top?
The secret is in the sugar and eggs! Whisking the sugar into the melted butter and beating the eggs well helps create that “meringue” layer that turns into a shiny, crackly crust.
Conclusion
Combining the richness of a brownie with the elegance of a cupcake makes these Peanut Butter Cup Brownie Cupcakes an absolute winner for any occasion. After 40 years of baking, this remains one of my most-requested recipes because it hits every single craving: chocolate, salt, cream, and crunch.
Tell me in the comments: Are you a “frosting-piler” or do you prefer just a little dollop? Don’t forget to leave a 5-star rating if you loved these as much as my family does!
Ultimate Peanut Butter Cup Brownie Cupcakes
Ingredients
Method
- Preheat oven to 350°F and line two 12-cup muffin tins with paper liners.
- Whisk melted butter and sugar in a large bowl. Add eggs one at a time, beating well after each addition to create a shiny top.
- Stir in vanilla, then gently fold in sifted cocoa powder, flour, and salt until just combined.
- Fill liners 1/3 full with batter. Press one frozen peanut butter cup into the center of each, then top with remaining batter.
- Bake for 20-22 minutes. Let cool completely in the tin.
- For the frosting: Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, whipping until smooth and airy.
- Pipe the frosting onto the cooled cupcakes and garnish with extra chocolate if desired.
