Food // Reese’s Peanut Butter Cup Cupcakes

I love baking, once upon a time I was going to start doing it professionally but that had to get put on hold. Having 3 children, one with additional needs has meant I rarely bake, but when I do the whole family is over the moon.


I told you last week the lovely people of Wham have asked me to work with them and I am so excited as it is inspiring me to get my bake on again.

Whan Cook Review

The Hubby loves Peanut Butter, his favourite being Reese’s, so I decided it was high time I came up with a Cupcake to go with this. I went for making a simple Chocolate Cupcake, with a hidden surprise and a Peanut Butter Buttercream.

He loved the cupcakes, although was very concerned when I was making them at the amount of Peanut Butter that went into the Buttercream, he thought he would be very overpowering but it was the perfect amount once on top of a Chocolate Cupcake.

These are a simple and quick bake and the Wham Teflon Muffin Tin baked them perfectly, plus it is easy to clean, just a simple wipe over, also definitely treat yourself to one of their Silicone Spoons too, seriously the best ever made kitchen utensil, especially for baking,  there will be no bowl to lick clean though.

Reese’s Peanut Butter Cup Cupcakes – 12


125g Unsalted Butter

125g Light Muscovado Sugar

2 Eggs (Beaten)

1 Tbsp Milk

100g SR Flour (Sifted)

15g Cocoa Powder (Sifted)

100g Chocolate (Personal Choice I use Milk)

24  Reeses Peanut Butter Cups (I used the mini ones but next time will use next size)

Buttercream (makes enough for 16 cakes)

2 Tbsp Reeses Peanut Butter (you could use your favourite)

150g Unsalted Butter

250g Icing Sugar (Sifted)

1/2 Tbsp Milk

  • Preheat oven to 180°
  • Melt the Chocolate (I do this over a pan of hot water as I like the method)
  • Meanwhile Beat the Butter and Sugar till smooth
  • Add the eggs and milk
  • Slowly Add in the flour and Cocoa Powder – mix until blended
  • Then fold in the melted chocolate
  • Put a Reeses Peanut Buttercup in the bottom of each Muffin case
  • Pour mixture on top of each Peanut Buttercup  (approx 1/2 full) and bake for 20/25 minutes

Baking with Wham Cook

Whilst the cakes cool

  • Beat the Butter until smooth
  • Add the peanut butter and milk beat until incorporated
  • Add the Icing Sugar a few spoons at a time
  • Once all incorporated beat on high for approx. 6 minutes until smooth
  • Ice Cakes and decorate with Peanut Buttercups

It really is a simple recipe, but great for after school treats.

Chocolate & Peanut Butter Cupcakes

What is your go to kitchen product when baking ? Also any recipe suggestions for me to try in my new lovely Wham Muffin Tin ? 

Do let me know if you try out the recipe, I would love to hear how you got on.

About Innocent Charms Chats

Kara Janelle, Plus Size Blogging Mama. Vintage Lover, Interiors Obsessed, Chair Crazed, Collector of Much remembering to Smile as it is the 2nd best thing you can do with your mouth.