Reese’s Peanut butter Chips Cupcakes with White Chocolate Cream cheese Frosting
These Reese’s Peanut Butter Chips Cupcakes with White Chocolate Cream Cheese Frosting are quick and easy to make, deliciously moist and fluffy loaded with peanut butter flavor, and topped with a creamy peanut butter frosting easy to store and freeze!
Hello lovely friends, do you remember my Oreo Surprise Cupcakes with Cookies and Cream Frosting? Then how about another yummy cupcake recipe for all of you?
It’s not a secret that I love cupcakes, and when you think about it, who doesnโt??? LOL.
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I’ve made these delicious Reese’s Peanut butter Chips Cupcakes with White Chocolate Chips Frosting that turned out really good, my brother had like 3 in one sitting! Hope you like them too!
Table of Contents
Reese’s Peanut butter Chips Cupcakes with White Chocolate Cream cheese Frosting
My brother is a HUGE fan of anything peanut butter, especially Reese’s! So I decided to make him something he would like, and oh man! He loved them!!!
Here you have the recipe!
Ingredients:
- Reese’s Peanut butter Chips
- Unsalted butter โ The butter should be softened to room temperature before beating.
- Large eggs โ at room temperature before adding them to the butter mixture as they will incorporate into the mixture more easily.
- Whole milk โ The fat in whole milk adds beautiful texture to the cupcakes. You can replace half the amount with greek yogurt for extra moistness.
- All-purpose flour
- Baking powder โ This leavening agent helps cupcakes rise in the oven keeping them light and fluffy.
- Cocoa Powder
- Caster sugar โ Also known as superfine sugar dissolves easily when mixed with other ingredients.
- Vanilla extract โ Enhances the flavor and aroma of cupcakes.
Frosting.
- White chocolate chips -I prefer using these mini Nestle morsels for more even distribution throughout the chocolate chip cupcakes. And Hershey’s works wonderfully too.
- Unsalted butterย โ softened at room temperature
- Cream cheeseย โ full fat, brick style, softened at room temperature
- Vanilla extract
- Confectioners’ sugar โ also known as pwdered sugar or icing sugar.
Tools:
- Electric mixer or stand mixer.
- Rubber or silicon spatula
- Piping bag and tip
Directions:
Peanut butter Chips Cupcakes
- Preheat the oven to 350ยบF {180ยบC} and line the muffin pan with cupcake liners.
- In a small bowl whisk together the sugar, flour, baking powder, and cocoa powder.
- In a large bowl, cream the butter on medium speed until it’s very soft and creamy and add the eggs one at a time {including the yolks}.
- Then little by little add the flour mixture to the batter and the milk. Mix for a couple of minutes on medium-high speed. Turn off the mixer.
- Manually add and mix Reese’s Peanut butter Chips.
- Divide evenly the batter for 12 cupcakes filling the paper liners 2/3 full.
- Bake for about 15-20 minutes. To make sure it’s ready insert a toothpick in the middle 5 min before and if it comes clean itโs done.
- Wait a few minutes and place the cupcakes on a cooling rack.
- Let them cool completely before frosting them.
White Chocolate Cream cheese Frosting
- Melt the white chocolate in a medium bowl using a double boiler on low heat.
- Make sure the water does not come in contact with the top portion of the double-boiler even after it starts to boil.
- Stir the white chocolate continuously until it melts.
- Remove the white chocolate from the heat after most of it has melted but a few lumps are still present.
- The chocolate will continue to melt after being removed from the heat as long as you continue to stir it.
- Let the melted chocolate cool.
- In a stand mixer whip the butter for about 5 minutes over medium-high speed until pale, light and fluffy. Scrap the bowl once or twice during that time.
- Start adding cream cheese beating until light and fluffy again.
- Stop the mixer and scrape the sides and, the bottom of the bowl, with a silicone spatula, then add the melted and completely cooled white chocolate and vanilla and mix for 2-3 more minutes, or until fluffy.ย
- Add little by little the add the sifted powdered sugar at a slow speed and mix until incorporated and creamy, scrap the sides and increase to medium-high speed again for about 2-3 minutes.
- If you add the white chocolate not completely cool, the frosting will get thinner but you can leave it for a few minutes in the fridge or until you are ready to frost the cupcakes, and will stiffen again.
- Frost your cupcakes and sprinkle a few Reese’s Peanut butter Chips on top.
- Serve and enjoy!
So, what do you think??? Like these Reese’s Peanut butter Chips Cupcakes??? My little bro loooved them!!! I want to know your thoughts!
Baking Tips
Cupcakes
* Donโt skip on quality. Always use good quality flour, butter, chocolate chips, and so on. Most of the time, the cheapest ingredients don’t bring the best results.
* While making the cupcake batter, mix in one egg at a time for an even blend
* Bring ingredients to room temperature. Room-temperature eggs will be incorporated better into cupcake batter than cold eggs. For a smooth, lump-free texture with vanilla frosting, room-temperature butter is essential because it will readily blend with sugar.
* Measure the flour correctly. When you add too much flour, it will result in heavy cupcakes. The easiest way to measure correctly is to use a knife to level the flour in the cup and ensure you have just enough. Never tap the flower down in the cup as this will result in more flour than you need.
* Donโt overmix the cupcake batter. The more the batter is mixed, the more air bubbles get crushed in the process and we depend on air bubbles to help the batter rise in the oven so the cupcakes are tender and fluffy. Overmixed batter produces dense chocolate chip cupcakes with a coarse crumb.
* Don’t overbake them. Keep a close eye on the cupcakes and take them out as soon as they are ready to prevent drying and browning around the edges. They are ready when a toothpick inserted into the center comes out clean. You can open the oven to insert the toothpick once 3/4 of the time has passed.
* What’s better than peanut butter chip cupcakes? Chocolate chips, or double chocolate chips of course! Try adding different types of chocolate chips to your mixture to make your cupcakes even more chocolatey. If you’re feeling super indulgent, you can mix white chocolate chips to make triple chocolate chip cupcakes.
Frosting
* Make sure the chocolate is fully melted, without any lumps. Cream cheese frosting can become grainy if there are any remaining chunks. Before adding the chocolate to the recipe, allow it to cool down to room temperature.
* If you live in a hot country or city, and the frosting gets runny because of the heat, put the mixing bowl in the fridge or freezer for about 10 minutes and then whip it up again!
Variation and Alternatives
Why stop at the Resse’s peanut butter chips? There are lots of complementary flavors for you to try that pair really well with the chocolate and sponge. Try chocolate chips, white chocolate chunks, or peanut M&Ms!
In place of the white chocolate cream cheese frosting, you can add any flavor icing that you like. You can also be creative in the toppings like mini M&Ms, chopped chocolate bars, sprinkles/Funfetti, Oreo cookies, or your favorite treats.
Storing, Leftover, and Freezing
Like all cupcakes, they are best eaten on the day that they are made, however, these Cupcakes can be made 1-2 days in advance, let them cool completely, cover, and store them at room temperature or in the fridge for 3-4 days.
The frosting is best to use the frosting immediately after making it. If you wish to make it ahead of time, you can store it in the refrigerator up to 3-4 days. For best results, let it sit at room temperature for ten minutes, then mix quickly to loosen it. Afterwards, place in piping bag and pipe.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Let them come back to room temperature before eating them.
Frosted or unfrosted cupcakes can be frozen for up to 3 months but I definitely recommend fronting cupcakes when they are going to be served. Be sure to thaw overnight in the fridge before eating!
You can freeze this frosting for up to 3 months if youโd like to freeze it. Thaw in the fridge and then whip it again before using.
Frequently Asked Questions
Yes, you can, this recipe will make about 36 mini cupcakes. Bake for 12-15 minutes at 350หF.
Mostly Sour Cream or Yogurt. If you want to make a cupcake even moister, you can proceed with your recipe for 12 cupcakes as is and add 1/2 cup of sour cream or yogurt instead. This acidic dairy product adds moisture to cupcakes and makes them denser as well.
Yes! These cupcakes can be frozen without frosting for up to 3 months in an airtight container. While they can be frozen frosted or un-frosted, I recommend adding fresh frosting to the cupcakes when you are going to serve them. Thaw in the fridge overnight.
Toss the chocolate chips in a small amount of flour before using them. This light flour coating will help them grip the batter and remain suspended rather than sinking down to the bottom.
Due to this frosting containing dairy, it is not suitable to leave it out at room temperature for too long.
I don’t recommend it. You should only use full-fat cream cheese for this frosting. Low-fat cream cheese contains more liquid than full-fat, so it can make the frosting too runny.
It is best to use the frosting immediately after making it. If you wish to make it ahead of time, you can store it in the refrigerator for up to 3-4 days. For best results, let it sit at room temperature for ten minutes, then mix quickly to loosen it. Afterwards, place in piping bag and pipe.
More Cupcake recipes to try
If you liked this Reese’s Peanut butter Chips Cupcakes with White Chocolate Cream Cheese Frosting recipe, you might also love these Cupcake recipe ideas too!
๐ฅฃ Recipe
Reese’s Peanut butter Chips Cupcakes with White Chocolate Cream cheese Frosting
Equipment
- Electric mixer or stand mixer.
- Rubber or silicon spatula
- Piping bag and tip
Ingredients
Cupcakes
- 1 cup Reeseโs Peanut butter Chips
- 120 g (4,2 Oz) unsalted butter The butter should be softened to room temperature before beating.
- 2 Large eggs โ at room temperature before adding them to the butter mixture as they will incorporate into the mixture more easily.
- 85 ml {3 Oz} Whole milk โ The fat in whole milk adds beautiful texture to the cupcakes. You can replace half the amount with greek yogurt for extra moistness.
- 150 g {1 cup} all-purpose flour
- 2 tsp baking powder โ This leavening agent helps cupcakes rise in the oven keeping them light and fluffy.
- 4 tbsp cocoa Powder
- 1/2 cup caster sugar โ Also known as superfine sugar dissolves easily when mixed with other ingredients.
- Vanilla extract โ Enhances the flavor and aroma of cupcakes.
FROSTING.
- 1 cup white chocolate chips – I prefer using these mini Nestle morsels for more even distribution throughout the chocolate chip cupcakes. And Hersheyโs works wonderfully too.
- 1/2 Cup 113 gr unsalted butter โ softened at room temperature
- 4 oz 113 gr cream cheese โ full fat, brick style, softened at room temperature
- 1 tsp vanilla extract โ Enhances the flavor and aroma of cupcakes.
- 2 Cups powdered sugar
Instructions
REESEโS PEANUT BUTTER CHIPS CUPCAKES
- Preheat the oven to 350ยบF {180ยบC} and line the muffin pan with cupcake liners.
- In a small bowl mix the sugar, flour, baking powder, and cocoa powder.
- Cream the butter on medium speed until itโs very soft and creamy and add the eggs one at a time {including the yolks}.
- Then little by little add the flour mixture to the batter and the milk. Mix for a couple of minutes on medium-high speed. Turn off the mixer.
- Manually add and mix Reeseโs Peanut butter Chips.
- Divide evenly the batter for 12 cupcakes filling the paper liners 2/3 full.
- Bake for about 15-20 minutes. To make sure itโs ready insert a toothpick in the middle 5 min before and if it comes clean itโs done.
- tray for cupcakes with Reese’s Peanut butter Chips mixture
- Wait a few minutes and place the cupcakes on a cooling rack.
- Let them cool completely before frosting them.
- view of cupcakes ready
WHITE CHOCOLATE CREAM CHEESE FROSTING
- Melt the white chocolate using a double boiler on low heat.
- Make sure the water does not come in contact with the top portion of the double-boiler even after it starts to boil.
- Stir the white chocolate continuously until it melts.
- Remove the white chocolate from the heat after most of it has melted but a few lumps are still present.
- The chocolate will continue to melt after being removed from the heat as long as you continue to stir it.
- Let it cool.
- In a stand mixer whip the butter for about 5 minutes over medium-high speed until pale, light and fluffy. Scrap the bowl once or twice during that time.
- Start adding cream cheese beating until light and fluffy again.
- Stop the mixer and scrape the sides and, the bottom of the bowl, with a silicone spatula, then add the melted and completely cooled white chocolate and vanilla and mix for 2-3 more minutes, or until fluffy.
- Add little by little the add the sifted powdered sugar at a slow speed and mix until incorporated and creamy, scrap the sides and increase to medium-high speed again for about 2-3 minutes.
- If you add the white chocolate not completely cool, the frosting will get thinner but you can leave it for a few minutes in the fridge or until you are ready to frost the cupcakes, and will stiffen again.
- Frost your cupcakes and sprinkle a few Reeseโs Peanut butter Chips on top.
- Serve and enjoy!
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Other peanut butter recipes I love from my favorite bloggers
- Healthy Chocolate Peanut Butter Cups by Hello Frozen Bananas.
- No-Bake Peanut Butter Tart by Dani’s Healthy Eats
Til’ next time…
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