Description
Indulge in the rich flavors of chocolate and peanut butter with these moist cupcakes topped with creamy frosting and crunchy Reese’s candies.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/2 cup butter, softened
- 1/4 cup heavy cream
- Reese’s candies for topping
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients, beating on medium speed for about 2 minutes.
- Stir in the boiling water until the batter is smooth.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- Cool in the pan for a few minutes, then transfer to a cooling rack.
- Beat peanut butter and softened butter until fluffy, then gradually mix in the powdered sugar and heavy cream.
- Frost the cooled cupcakes and top with Reese’s candies.
Notes
Cupcakes can be made a day in advance; store them in an airtight container. Consider adding nuts or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg