This Reeses Peanut Butter Cupcakes recipe is so good! This is a homemade filling version of the one you can buy in the grocery! The boxed version from the grocery is ok but no where near as good as these homemade cupcakes. I will try to help you with easier ways of doing this as we go along through the recipe.
Ingredients for: Reeses Peanut Butter Cupcakes
- 1 – Box Devils Food Cake Mix. (Chocolate of your choice)
Directions for: Reeses Peanut Butter Cupcakes
- Mix according to box directions
- Pour into Cupcake Pan
- Bake at 350 degrees for approx 12 minutes or until toothpick inserted comes out clean.
Ingredients for: Reeses Peanut Butter Cupcake Filling
- 4 ounces (1/2 package of cream cheese) Use your favorite brand.
- 1 cup creamy peanut butter (We use Jif)
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
- Milk to thin out filling
Directions for: Reeses Peanut Butter Cupcake Filling
- In a medium bowl beat cream cheese and peanut butter until combined.
- Add powdered sugar and vanilla and beat until combined.
- Add the milk and beat slowly until desired consistency is reached (You don’t want it runny, just soft enough to pipe into the cupcakes) If you don’t have a set of pipes you can use a plastic ziplock baggie and cut a small hole in the corner to pipe the mix in with.
Ingredients for: Chocolate Ganache
- Baking Chocolate, Semisweet, bittersweet, or milk chocolate (chocolate of your choice)
- 1- Cup Can Heavy cream
For glazes, particularly hard glazes — 3 parts chocolate to 1 part heavy cream, along with a tablespoon or more of corn syrup
For truffles — 2 parts chocolate to 1 part heavy cream
For cake filling — equal parts chocolate and heavy cream
* For soft icing — 1 part chocolate to 2 parts heavy cream * This is what we are using today!
4oz Chocolate to a Cup of Heavy cream should do a normal batch of cupcakes.
Directions for: Chocolate Ganache
- Measure chocolate and finely chop until you have no big chunks and it is evenly chopped. The higher-quality chocolate you use, the better your ganache will turn out. Put this in a heat-proof bowl.
- Put cream in a pan and bring to a boil over medium high heat. Bring the cream to a boil on your stovetop. When it’s come to a boil, immediately remove from the burner. (If you let it boil too long it will scorch.)
- “Slowly” mix the cream and chocolate. Just pour a little bit of the cream at a time into the bowl,and stir. Once you have added all the cream, stir until smooth. It should have a glossy texture.
- Now is the time to add in any liquor or whatever flavors you want to give your ganache a little bit of a kick. A teaspoon of vanilla extract works wonderful!
- Let this mix stand for 10 minutes to cool, then serve with cakes, cookies, or whatever you desire!
You can refrigerate your unused ganache. When you need it again, simply reheat the ganache over a double boiler.
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