If you are allergic to peanuts, consider this your cue to exit.
This cupcake recipe is one of my very favorites, dressed head to toe in peanut butter goodness. We have a peanut butter cupcake, half a Reese’s egg stuffed inside each one, a peanut butter cream cheese frosting, and a handful of Reese’s Pieces Eggs sprinkled on top.
All of the Easter Reese’s candies are my favorite. I love the smooth texture of the chocolate coating on the egg-shaped Reese’s peanut butter cups, and I can bite into the crunchy shells of those Reese’s Pieces Eggs until the whole bag is empty. The textures, the flavors, even the happy pastel colors: the best.
I enjoy all Reese’s products, really. The Christmas trees, the heart-shaped PB cups, the minis…they’re all pretty amazing. But the eggs trump all. I stockpile and save them throughout the year until the new batches are released in stores after V-Day, just in case of emergency. I love melting the egg-shaped peanut butter cups (milk OR white chocolate – both are awesome!) into my oatmeal on cold winter mornings, and I especially love stuffing the Reese’s Pieces Eggs into peanut butter cookies. Mmm, even the thought of the dough is making my mouth water! I also like making one big cookie pie and hoarding it all to myself.
I’m celebrating a big birthday this month that I’m kind of torn on. Do I want to embrace it? Am I dreading it? I’m undecided. But I’ll be out of town visiting family, so I had a mini-celebration by myself with one of these cupcakes, and it definitely felt like a good thing.
These cupcakes were so substantial that I actually felt full after just one of them. If you know me well, that doesn’t happen all that often. I’m kind of a bottomless pit when it comes to cupcakes…or any dessert in general. Too much is never enough!
Maybe it was the protein from the peanut butter, or maybe it was all the layers of candy and flavor. Either way, this one filled me up.
If you aren’t crazy about peanut butter (Why are you even still reading?) or if others in your family aren’t, you can definitely mix up a batch of regular vanilla cupcakes (with or without the vanilla beans – your call) and designate only certain ones to be peanut butter-flavored. I do this often if I’m baking cupcakes for an event where I know people will want more than one flavor. Just stir a tiny scoop of peanut butter into the batter of each cupcake – it looks great swirled into the batter, so you don’t even have to try mixing it evenly. Then press your candy of choice into each cupcake (half a Reese’s Egg, a fun-sized Snickers bar, anything really!) and bake them all in one pan. After you’ve cooled them, you can frost them all with plain vanilla or chocolate frosting, and then sprinkle on whatever candy you also baked inside so that people know what they’re getting into.
For these cupcakes, I went for peanut butter all around. Half a Reese’s egg fit perfectly into each cupcake, so I didn’t even have to use up too much of my secret stash!
You can really place your candy anywhere inside the cupcakes, but mine tended to float to the top with this recipe. They usually stay put, but for some reason the Reese’s eggs peeked through more than usual. I like how you can see slivers of chocolate underneath the frosting, but if this bothers you, make sure to press them all the way to the bottom of your cupcake batter.
For the frosting, I added a little peanut butter to a basic vanilla-cream cheese frosting and loved every bite, but I think a buttercream or chocolate frosting would be awesome here, too.
And the little Reese’s Pieces eggs on top? The perfect finish.
Do keep in mind that the candies will soften the longer they sit on top of the frosting. This isn’t necessarily a bad thing, but if you want them to retain their original texture when people bite into the cupcakes, you’ll want to add them at the very last minute. Since they’re egg-shaped, you can just toss them on top in any direction without worrying about them looking perfect.
I hope you all have a Happy Easter! What are you eating this year? And what kind of candy would go into your perfect cupcake?
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbsp butter, at room temperature
- 1/4 cup creamy peanut butter
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp. vanilla
- 1 1/4 cups milk (I use skim), at room temperature
- 12 Reese's Eggs
- 5 1/2 Tbsp. butter, at room temperature
- 5 1/2 cups powdered sugar
- 8 oz. cream cheese, at room temperature
- 1/4 cup creamy peanut butter
- 1/2 tsp. vanilla extract
- about 1 cup of Reese's Pieces Eggs
- In a small bowl, sift flour, baking powder and salt together.
- In the bowl of a stand mixer, cream butter, peanut butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
- Add vanilla to milk.
- Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
- Pour batter into prepared pans. Stuff each cupcake with half a Reese's Egg, pressing firmly into batter. Bake cupcakes for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
- Top each cupcake with a few Reese's Pieces Eggs.
If Easter candy isn't in season, use regular Reese's peanut butter cups and Reese's Pieces - or whatever candy your heart desires!
Total Fat: 20 g
Cholesterol: 44 mg
Sodium: 152 mg
Potassium: 112 mg
Total Carbs: 67 g
Protein: 7 g