.:devil’s food cupcakes with reese’s peanut butter icing:.

 I love peanut butter and chocolate together.  Hands down.  Anytime.  Anywhere.  I really love this recipe for Devil’s Food cupcakes.  I might have copied it out of a book one night at Barnes & Noble and I have absolutely no idea which book {that might be illegal…oops!}.  None the less, I really like it.  Another thing I really love are Reese’s peanut butter chips.  I like them in stuff.  I like them by themselves.  And now I like them in icing.  Someone, somewhere has probably come up with this idea before me, but the icing recipe is straight from my old noggin.  I decided to melt some Reese’s peanut butter chips and add them to my buttercream recipe and see what happened.  And what happened was good.  Really good.   And with these devil’s food cupcakes, it’s the perfect combination.

Devil’s Food Cupcakes

2 cups flour 

1 cup Dutch process cocoa

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, softened 

1 ½ cups light brown sugar

½ cup granulated sugar

3 large eggs, room temperature

1 ½ cups buttermilk

2 teaspoons vanilla


Cream butter and sugar in electric mixer until light and fluffy. 

Add eggs and mix well. 

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together. 

Add dry ingredients to butter mix in three parts, alternating with buttermilk and vanilla. 

It’s best to start with the dry ingredients and end with the dry ingredients. 

Scoop batter into cupcake pan bake for 18 minutes at 350 degrees.

Reese’s Peanut Butter Icing

1 bag Reese’s peanut butter chips

2 sticks butter-softened

3-4 cups powder sugar

1-2 tablespoons heavy cream

1 teaspoon vanilla

In mixer cream butter until smooth and silky.

Melt Reese’s peanut butter chips in glass bowl.  I microwaved them for 30 seconds at a time {about 3 times total} on 50% power.  They don’t really get runny like chocolate chips do when you melt them.  They are more the consistency of peanut butter. 

Add melted peanut butter chips to butter and beat until well mixed. 

Add powdered sugar and beat on high for 7-9 minutes. 

Add heavy cream as needed for consistency

{I add about 1 ½ tablespoons when I made them}. 


4 thoughts on “.:devil’s food cupcakes with reese’s peanut butter icing:.

  1. So I finally made these to take to dinner with a friend last night after craving them since you made them in Boone. They were not as pretty as yours but they were delish 🙂

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