Reese’s Peanut Butter Cupcakes

So for those of you that follow this regularly you will know that I like to dabble in the culinary arts.  Well, as of late I have been trying to get rid of my sweet tooth, therefore no baking (that and the oven is possessed).  Last night, however I had a hankering for baking so I was in a catch-22…what can I bake that I won’t eat? The answer, peanut butter.  And those at the office say they are pretty great!  And, it’s my recipe, adapted from something I found on  Enjoy!

  • Cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 6 tablespoons salted butter, at room temperature
  • 3/4 smooth peanut butter (I used Peter Pan with Vitamin A)
  • 1 cup packed brown sugar
  • 1 egg
  • 1 small squeeze of honey
  • 1 1/2 teaspoons vanilla
  • 1/2 cup milk
  • Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
  • In a large bowl, using an electric mixer on medium, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the milk and flour in small doses so it isn’t too messy.
  • Fill each paper liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner (about a spatula-full). Bake just until the tops feel firm and are lightly browned, about 20 minutes. There will be a few cracks on top. Cool the cupcakes in the pans for a few minutes then move to a wire rack.


  • 1 box powdered sugar
  • 1 stick butter, softened
  • 1/3 cup milk
  • 1 tsp vanilla
  • Lots of chocolate syrup (to taste)


  • Put all ingredients into electric mixer and blend till it looks like icing, taste and add more chocolate if needed. If too dry, add more milk. Top cooled cupcakes with icing and add mini Reese’s cup on the top. Refrigerate cupcakes and serve cold (the icing tends to melt in this heat!).



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