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!
Equipment
- Electric mixer or stand mixer.
- Rubber or silicon spatula
- Piping bag and tip
Ingredients
Cupcakes
- 1 cup Reese’s Peanut butter Chips
- 120 g (4,2 Oz) unsalted butter The butter should be softened to room temperature before beating.
- 2 Large eggs – 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 – 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 – This leavening agent helps cupcakes rise in the oven keeping them light and fluffy.
- 4 tbsp cocoa Powder
- 1/2 cup caster sugar – Also known as superfine sugar dissolves easily when mixed with other ingredients.
- Vanilla extract – 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 Hershey’s works wonderfully too.
- 1/2 Cup 113 gr unsalted butter – softened at room temperature
- 4 oz 113 gr cream cheese – full fat, brick style, softened at room temperature
- 1 tsp vanilla extract – Enhances the flavor and aroma of cupcakes.
- 2 Cups powdered sugar
Instructions
REESE’S PEANUT BUTTER CHIPS CUPCAKES
- Preheat the oven to 350ºF {180ºC} 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 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 it’s 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 Reese’s Peanut butter Chips on top.
- Serve and enjoy!