Introduction
Reese’s Pieces Cupcakes are a delightful fusion of soft, moist cupcakes and the iconic peanut butter candy that we all know and love. These sweet treats combine the rich flavor of chocolate with the creamy goodness of peanut butter and the crunch of Reese’s Pieces candies, making them a crowd-pleaser for any occasion—from birthday parties to bake sales. Whether you’re a fan of classic peanut butter and chocolate combinations or just looking for a fun twist on traditional cupcakes, these indulgent bites are sure to hit the spot.
The History
Reese’s Pieces were first introduced in 1978 by The Hershey Company as a new alternative to M&M’s. They quickly became popular thanks to their peanut butter-filled center coated in a crunchy shell. Their popularity skyrocketed after they were featured in the 1982 blockbuster movie *E.T. the Extra-Terrestrial*, where the alien was lured with a trail of the colorful candies. Since then, Reese’s Pieces have inspired countless desserts, including our beloved Reese’s Pieces Cupcakes—a modern take on combining classic candy with baked goods.
Ingredients Breakdown
- All-Purpose Flour: Provides structure to the cupcakes.
- Baking Powder: Helps the cupcakes rise and become fluffy.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted Butter: Adds richness and moisture.
- Granulated Sugar: Sweetens the batter and helps create a tender crumb.
- Eggs: Bind the ingredients and add volume.
- Milk: Keeps the batter moist and light.
- Vanilla Extract: Enhances overall flavor with its aromatic quality.
- Cocoa Powder: Gives the cupcakes their deep chocolate flavor.
- Heavy Cream (for frosting): Makes the frosting silky and smooth.
- Powdered Sugar: Sweetens and thickens the frosting.
- Peanut Butter: Infuses the frosting with that signature Reese’s taste.
- Reese’s Pieces: Adds texture, color, and the ultimate peanut butter-chocolate flavor punch.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients.
- Dissolve cocoa powder in hot water, then fold into the batter until fully combined.
- Fold in chopped Reese’s Pieces candies.
- Fill each liner about two-thirds full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- For the frosting: Beat butter, peanut butter, powdered sugar, and heavy cream until light and fluffy.
- Top each cooled cupcake with a generous swirl of frosting and additional Reese’s Pieces.
Tips
- Use room temperature ingredients for smoother mixing and better texture.
- Don’t overfill the cupcake liners; leaving space ensures even rising without spillage.
- Chill the frosting briefly if it becomes too soft while piping.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Freeze unfrosted cupcakes for longer storage—up to 2 months.
- Use a cookie scoop for evenly sized cupcakes.
Variations and Customizations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Double Chocolate Twist: Add dark chocolate chunks to the batter.
- Mini Cupcakes: Bake in mini muffin tins for 10–12 minutes.
- Layered Surprise: Place a few whole Reese’s Pieces in the center of each cupcake before baking.
- Drizzle It: Drizzle melted chocolate or caramel sauce on top for extra flair.
- Coconut Lovers: Add shredded coconut to the batter or frosting.
- Make it Boozy: Add a splash of bourbon or rum extract to the frosting for adult-friendly cupcakes.
Health Considerations and Nutritional Value
While Reese’s Pieces Cupcakes are undeniably indulgent, it’s important to enjoy them in moderation. Each cupcake contains a mix of carbohydrates from sugar and flour, fats from butter and peanut butter, and a small amount of protein from eggs and dairy. Reese’s Pieces also contribute added sugars and calories.
Nutrition per serving (approximate values):
- Calories: ~300–350 kcal
- Carbohydrates: ~40 g
- Protein: ~4–6 g
- Fat: ~15–18 g
- Sugar: ~25–30 g
To make a slightly healthier version, consider using whole wheat flour, reduced-sugar peanut butter, natural sweeteners like honey or maple syrup, and low-fat milk. However, adjustments may affect texture and flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ¼ cup hot water
- ½ cup Reese’s Pieces candies, chopped
- For Frosting:
- ¼ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- Additional Reese’s Pieces for topping
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, mix cocoa powder with hot water to form a smooth paste. Add to the butter mixture and stir well.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk. Begin and end with dry ingredients.
- Fold in chopped Reese’s Pieces candies into the batter gently.
- Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- For the frosting, beat butter and peanut butter together until smooth. Gradually add powdered sugar and mix until combined. Add heavy cream or milk one tablespoon at a time to reach desired consistency.
