Peanut Butter Cup Mini Cupcakes with Peanut Butter Icing

Name: REESE'S Mini Peanut Butter Cupcakes Recipe | Hersheyland
Prep time: 30 min
Total time: 90 min
Yield: 36 mini cupcakes
Ingredients: 1/4 cup REESE’S Creamy Peanut Butter; 2 Tbsps shortening; 1/2 cup packed light brown sugar; 1/2 tsps vanilla extract; 1 egg; 3/4 cup all-purpose flour; 1-1/4 tsps baking powder; 1/8 tsp salt; 2/3 cup milk; 1-1/3 cups REESE'S Peanut Butter Cups Minis (8 oz pkg.), divided; 1 can white ready to spread frosting (12 oz); 1/2 cup REESE’S Creamy Peanut Butter; 1 tsp vanilla extract

Image of Peanut Butter Cup Mini Cupcakes with Peanut Butter Icing

Details

Timing
Timing
Total:: 1 Hr. 30 Min.
Bake:: 12 Min.
Prep:: 30 Min.
Skill Level:: Beginner
Yields:: 36 mini cupcakes

They might be small, but REESE'S Mini Peanut Butter Cupcakes are rich, creamy and packed with peanut butter flavor. A hidden REESE'S Minis Milk Chocolate Peanut Butter Cup is tucked inside a light, fluffy peanut butter cupcake. Then, you'll ice it with a smooth, silky peanut butter frosting and top it with another REESE'S Candy. This REESE'S Mini Peanut Butter Cupcakes recipe will delight peanut butter lovers, and they're just the right size for a snackable treat for the kids. Cute and sweet mini cupcakes topped with candy bring happiness and joy, just like these delightful HERSHEY'S HUGS Meltaway Brownie Bites. Give all the chocolate lovers you know a hug and kiss — the candy kind, of course.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 12 minutes
Cool Time: 30 minutes

Ingredients

1/4 cup

REESE’S Creamy Peanut Butter
2 Tbsps

shortening
1/2 cup

packed light brown sugar
1/2 tsps

vanilla extract
1

egg
3/4 cup

all-purpose flour
1-1/4 tsps

baking powder
1/8 tsp

salt
2/3 cup

milk
1-1/3 cups

REESE'S Peanut Butter Cups Minis (8 oz pkg.), divided
Peanut Butter Cream Frosting
1 can

white ready to spread frosting (12 oz)
1/2 cup

REESE’S Creamy Peanut Butter
1 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

1-3/4 inch muffin cup tin

muffin cups

mixer

measuring cups

rubber scraper

wire rack

mixing bowl

Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

Beat peanut butter, shortening, brown sugar and vanilla in medium bowl on medium speed of electric mixer until creamy. Add egg; beat well. Stir together flour, baking powder and salt; add alternately with milk to peanut butter mixture, beating until well blended. Fill muffin cups 3/4 full with batter; lightly press one mini peanut butter cup into center of each batter-filled muffin cup, leaving chocolate partially uncovered by batter.

Bake 12 to 14 minutes or until top springs back when center is lightly touched. Cool in pan on wire rack about 10 minutes. Remove from pan to wire rack; cool completely. Frost with Peanut Butter Cream Frosting. Garnish each frosted minicake with mini peanut butter cup or mini peanut butter cup half.

Peanut Butter Cream Frosting

Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy.

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