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Reese’s Peanut Butter Filled Cupcakes

Reese’s Peanut Butter Filled Cupcakes

The family will be eager to try these delectible cupcakes. And with Farm & Fleet's silicone bakeware, it makes clean up a snap. Try this recipe for your family this holiday season.


Materials Checklist:

  • Reese’s Silicone Bakeware muffin pan
    Blain # 497513
  • Large Bowl
    Blain # 497010
  • Hand Mixer
    Blain # 270968
    View Detail
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup Hershey’s cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup shortening
  • 3/4 cup buttermilk or sour milk
  • 3/4 cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Peanut butter cream filling
  • Assorted candies (optional)
  • Stackable cooling racks, 3/set
    Blain # 383721


  1. Heat oven to 350ºF.
  2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
  3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
  4. Prepare peanut butter cream filling; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candes, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.
  5. To sour milk: Use 2 1/4 teaspoons white vinegar plus milk to equal 3/4 cup.
  6. Peanut Butter Cream Filling: 2 packages (3 oz. each) cream cheese, softened 2/3 cup Reese’s Creamy Peanut Butter 1/4 cup milk 1 teaspoon vanilla extract 3 cups powdered sugar. Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until des
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