Reeses Peanut Butter Cup Cupcakes Food

REESE'S® PEANUT BUTTER CUP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
• Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
• Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
• Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.

REESE'S PEANUT BUTTER CUPS

Steps:

• Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top.
• of double boiler over HOT, not boiling water, stirring till smooth.
• Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.
• Spoon HALF of the chocolate mixture equally into the liners.
• Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
• Top with remaining chocolate.
• Refrigerate to allow cups to set up before serving.
• 12 Large / 24 Tiny.

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
• Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
• Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
• Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.

REESE'S PEANUT BUTTER CUPS (COPYCAT)

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
• Let sit at room temperature or covered in the refrigerator.
• Turn out of pan when firm.

REESE'S PEANUT BUTTER CUPS - NO BAKE

Steps:

• Mix together - Peanut butter, melted butter, brown sugar.
• Stir in - Powdered Sugar & vanilla.
• Melt Chocolate chips in double broiler or microwave.
• Line up muffin pans with paper baking cups inside.
• With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 1/4" each.
• Let cool in the refrigerator for 15 minutes to harden.
• Peel paper, eat and enJOY!
• *For a fast and easy recipe just spread the peanut butter mixture on a cookie sheet (with a lip) then spread melted chocolate over the top. Cool and then cut into squares.

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

REESE'S PEANUT BUTTER CUPS

Steps:

• Combine everything but the chocolate chips, and press in a greased 8x8" pan.
• Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.