If you love Reese’s, then this Reese’s Peanut Butter Cup Frosting is for you. It’s a chocolate frosting stuffed with crushed peanut butter cups.
So many cupcakes, so little time. Seriously though, where are all my cupcake fanatics? You’re my people. I must know, do you take off the bottom of the cupcake and place it on top of the frosting? Therefore, it’s more like a cupcake sandwich? I’m asking for a friend.
Let’s talk frosting here for a minute. Last week, I made this ridiculously amazing Reese’s Peanut Butter Cup Frosting. When I am really craving chocolate, there is nothing better than a peanut butter cup. I don’t know if I could pick my favorite part, between the salty peanut butter filling and the melt-in-your-mouth chocolate coating.
This is a chocolate frosting with crushed Reese’s mini peanut butter cups. You know what makes this frosting so good? The texture of this frosting is a little griddy, just like the center of the peanut butter cups.
The key to make a good frosting is beating the butter long enough to whip some air into it. Don’t be afraid to whip it until it turns lighter in color before adding your dry ingredients.
I always add the powdered sugar slowly, one cup at a time to make sure it is well incorporated, and then I usually beat it again for a couple minutes once all of my ingredients have been added. If you find that your frosting is too sweet, try adding a little bit of milk or heavy cream.
I am a total frosting fan, but it wasn’t always that way. I used to take the frosting off of all my cakes when I was younger. Well now that I know how to make a good frosting, it’s what I look forward to. Sometimes the frosting is better than the cupcake!
If you prefer a more plain frosting, then my trusted perfect vanilla frosting is probably for you. But if you’re a bit more adventurous, I have made Oatmeal Cream Pie Frosting, Seven Layer Bar Frosting and Rice Krispie Treat Frosting, just to name a few.
So grab your favorite chocolate cupcake and let’s make a batch of Reese’s Peanut Butter Cup Frosting.
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
- 1 1/2 cups (3 sticks) unsalted butter at room temperature
- 1/2 cup cocoa powder
- 1 tablespoons pure vanilla extract
- 5 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 1/2 cups mini Reeses Peanut Butter Cups, crushed
- Allow the butter to come to room temperature or slightly firmer. For quick results, you can microwave the butter for 10-12 seconds.
- Beat the butter on medium speed until the butter is lighter in color and fluffy, scraping down the bowl occasionally.
- Sift the cocoa powder through a fine sieve. Slowly add the cocoa powder and beat it into the butter.
- Add the vanilla extract and continuing beating until it’s incorporated.
- Next, add the powered sugar one cup at a time, beating on medium-low speed until incorporated.
- As the frosting starts to thicken, add the heavy whipping cream and increase the mixing speed to medium-high. Continuing beating for 2-3 minutes; this will help the frosting to be smoother and creamier.
- Use a food processor to grind the mini peanut butter cups into small pieces. Finally, add the crust peanut butter cups to frosting and mix to incorporate. Use a large ice cream scoop to place the frosting on top of the cupcake.
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