Dark Chocolate Cupcakes w/Reese’s Centers, White Choc Ganache & PB Frosting

Recipe Time!
“The Johnpatrick”
AKA Dark Chocolate cupcakes with Reese’s Centers, topped with white chocolate ganache and peanut butter frosting (plus another Reeses)!
Yield: 12 cupcakes |  Oven Temp: 350 deg F 

Dark Chocolate with Reeses Cup originally from Baker’s Royale
What you need:

  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces bittersweet chocolate
  • chopped ½ cup Dutch-processed cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • ½ cup sour cream
  • 1 bag of Reese’s peanut butter cup miniatures!


  • Preheat the oven
  • Set the butter, bittersweet chocolate to melt in a double boiler. After melted and mixed, add the cocoa powder and mix. Take off the heat and let that cool!
  • In a small bowl, whisk the flour, baking soda, baking powder
  • In a large bowl, mix the eggs, sugar, vanilla and salt. Gradually add the chocolate mixture – then add the flour mixture in segments. After fully mixed, add the sour cream
  • Fill your cupcake cups, and place a peanut butter cup as far into your batter as possible. Take a spoon and cover up the PB cup with the batter so it bakes over it!
  • Pop in the oven for 18-20 minutes!

For the Ganache:
Bakerhi note:
So, I treated this like a glaze… and it looked really unfortunate on its own. It was really runny and sticky, so I think if you use this as a drizzle or a filler instead, that would be better. This also doesn’t add a huge amount of taste to the cake, considering the rest of the flavors are really powerful.
But! Here’s how to make it anyway:

  • Melt together one 11oz bag of white chocolate chips and ¾ of a cup of heavy cream, let cool.

For the frosting:

  • ½ stick (4oz) unsalted butter
  • ½ cup peanut butter
  • 1 tsp vanilla
  • 1 ½ tbsp milk (as needed)
  • 2 cups confectioners sugar

Instructions: Mix it up! It helps to blend the butter/peanut butter first, but if you don’t that’s okay. Then, frost your cakes and eat and be amazed at how everything tastes fantastic!

I made these for one of my coworkers for his birthday, which is today! He will get them tomorrow, along with everyone else at work.
Happy Birthday John!

About Rhi

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