Buzz...Buzz! You'll be on an awesome peanut butter 'buzz' after a sampling of these Double Stuffed Peanut Butter Cup Bliss Cupcakes!
These cupcakes are custom-made for the avid peanut butter lovers out there! And of course, we added in chocolate. Peanut butter and chocolate were just meant for each other...you know this!
These decadent peanut butter cupcakes are so 'awe'-mazing!
Each delicious peanut butter cupcake is stuffed with 2 Reese cups, one on top of the other. Then there's a layer of rich ganache glaze, peanut butter mousse frosting and a final crumble of more Reese peanut butter cups on top! Heaven's Peanut Butter Bliss! *Swoon*
This Ultimate Chocolate Peanut Butter Explosion Cake will also make you swoon...you gotta check it out!
Double Stuffed Peanut Butter Cup Bliss Cupcakes
Ingredients
Peanut Butter Cupcakes
- 1 - ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup olive oil or your choice
- ⅓ cup peanut butter
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon maple syrup or vanilla extract
Chocolate Ganache Glaze
- 1 cup whipping cream
- 1 cup semi-sweet chocolate chips
- ¼ cup peanut butter chips or peanut butter
Peanut Butter Mousse Frosting
- 4 tablespoons butter softened
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 tablespoons whipping cream or milk add more if needed
Stuffing and Topping
- 1 bag Miniature Reese Cups for middle and tops
Instructions
- Preheat the oven to 350 degrees and place muffin cupcake liners into tins.
- In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
- Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
- Add eggs and maple syrup or vanilla extract and continue beating until just combined.
- Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.
- Using an ice cream scoop, scoop batter into the muffin tins.
- Place 1 Reese cup in each cupcake by slightly pushing in, don't over-push or it will go to the bottom of the cupcake
- Bake for about 15 minutes or test by using a toothpick and poking the center of cupcake. It should still be moist, if it's dry, it will be overbaked and dry.
- Transfer cupcakes to baking rack and place another Reese cup on top of the one already inserted. Let cool.
Peanut Butter Mousse Frosting
- Cream butter and add in all other ingredients until combined and creamy.
- Place frosting into a piping bag, or snip a ⅓ inch inch hole into a ziplock bag using scissors for the bag.
Chocolate Ganache Glaze
- Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
- Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
- Dip the cooled peanut butter cupcake tops into the ganache one by one and let them cool.
- Pipe frosting in circular motions starting outward working in to the middle.
- Cut up some random Reese cups and sprinkle on top.
Notes
Double frosting if you want even more intense peanut butter flavor.
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Also, about the espresso/coffee, there is espresso powder you can buy, but I've never used it, but I have heard good things about it. 🙂
I'm so glad you enjoyed them. I had it in the instructions to push them in slightly, but I did update it upon your recommendation, to clarify it better. Thank you so much for the feedback. 🙂
Thank you so much for a wonderful recipe. My extended family absolutely loved them at our party. Do you know of any substitutions for espresso or coffee? I know chocolate recipes taste better with it, but we are not coffee drinkers, so I m trying to find a replacement. I think you could mention to not press the peanut butter cup too far into the batter. Mine ended up all the way on the bottom.
Jamie! Thanks for catching that. It's 4 tablespoons! I really hope you enjoy them!! Thanks so much for stopping by!
The peanut butter mousse says to use 4 tbsp of butter (1 stick). One stick is actually 8 tbsp. Which amount is the correct amount for these? I definitely want to try them :). Thanks!
Thanks 😉
Blissful indeed!