• 12servings
  • 35minutes
  • 296calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsNatrium, Fluorine, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces semisweet or bittersweet chocolate , coarsely chopped

  2. 1/2 cup (1 stick) unsalted butter, cut into pieces at room temperature

  3. 1 cup sugar

  4. 3/4 tsp. salt

  5. 3 large eggs

  6. 1/2 cup all-purpose flour

  7. 1/4 cup unsweetened cocoa powder, sifted

  8. 12 Reeseâs Peanut Butter Cups

Instructions Jump to Ingredients ↑

  1. Preheat oven to 175°C (350°F). Line a standard size muffin tin with cupcake liners. Melt the chocolate and butter by placing in a large heatproof bowl or a double boiler, and setting over a pan of simmering water. Stir occasionally just until melted, it takes about 5 minutes.

  2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa, just until smooth (do not overmix).

  3. Spoon 1 heaping tablespoon of batter into each cup. Place 1 peanut butter cup on top, gently pressing into the batter. Top with 2 more tablespoons of batter, covering the peanut butter cup completely.

  4. Bake for about 35 minutes, rotating halfway through, and until a cake tester inserted halfway in centers (above peanut butter cup) comes out with a few moist crumbs attached. Cool on wire rack. Cupcakes can be stored up to 3 days in an airtight container at room temperature.


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