Reeses Peanut Butter Cup Cake Recipes

REESE'S® PEANUT BUTTER CUP CUPCAKES

These are moist peanut butter cupcakes with mini peanut butter cups in them, topped with melted milk chocolate and chopped peanuts. I was looking for a chocolate-peanut butter cupcake recipe that wasn't too high in calories, but were still a decent size and delicious. I couldn't seem to find what I was looking for so decided to create my own! These were a hit with all my family and friends! Hope you all enjoy. Yum yum yum!

Provided by mallory

Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 11

Reese's® Peanut Butter Cup Cupcakes image

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.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 31.3 g, Cholesterol 27 mg, Fat 14.1 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 136.1 mg, Sugar 22.5 g

Ingredients

1 cup brown sugar
½ cup butter
¼ cup peanut butter
2 eggs
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
½ cup water
48 mini chocolate-covered peanut butter cups (such as Reese's®)
1 ½ cups chocolate chips
⅛ cup chopped peanuts

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE

This cake is gooey, rich and over-the-top delicious!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 12

Number Of Ingredients 11

Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake image

Steps:

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

Nutrition Facts : Calories 460, Carbohydrate 62 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 450 mg, Sugar 42 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup chocolate-flavored syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's peanut butter cups miniatures, unwrapped and cut in half