Because of the chill time, it’s ideal to make it the night before. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form. Not to mention more chopped peanut butter cups inside the cheesecake itself. Combine the oreo crumbs and melted butter. And leave in the cream center. Save my name, email, and website in this browser for the next time I comment. In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. This recipe looks like it was made just for me. There’s an entire chocolate peanut butter cup on the bottom of each of these cheesecake cupcakes. Chill in the fridge for at least 6hr or ideally overnight. Yes! Thanks in advance! Instructions CRUST. Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate. Such tasty little cheesecake recipe that is so easy and fun to make! Fortunately I have things like these Mini Reeses Peanut Butter Cheesecakes in the fridge to make me feel more like a kid again. Ready to make this recipe ASAP! Would I make this again? Notify me via e-mail if anyone answers my comment. I have always wondered what type/brand peanut butter you prefer. Also, it says to chop up approx. Caroline, Cocoa powder is probably better – I would substitute 25g of icing sugar for cocoa powder! Can I check how to store these once baked etc woukd foul over them to cover at room temp be okay! You need to use two eight inch tins as one batch of cupcakes makes one layer, so for two layers you need two tins. Who qualified me to be an adult? Just thaw them in the fridge. HELLO YUMMY. So peanut buttery and so full of chocolate too! I'm Jane, and I adore baking, cooking and all things delicious. Using a Medium 2D Closed Star piping tip, pipe the buttercream onto the cupcakes – add on Half a Peanut Butter Cup, and some Reese's Pieces, and enjoy! Bring on the sugar! Scrape down the sides of the bowl. I looked on Amazon and I’m not finding many good options for a “cupcake” pan. Will definitely be trying this – although I think i’ll try the Nutter Butter crust… Mmmmm! A tasty little cheesecake recipe that is so easy to make! And then yes double the buttercream as well. Cons: Not exactly healthy. I think I used a regular pan but I wouldn’t lower the temperature if you used a nonstick pan. Preheat oven to 325°F (162°C). You can also subscribe without commenting. Honestly, I can’t stop using it as you might be able to tell. Can these be done with plain flour? Honestly, I find Peanut and Chocolate together a salty and sweet combination, which is ideal like Salted Caramel is for me. Instagram 3. So Peanuts, and Chocolate combined is PERFECTION. Those are adorable, too. Do I need to double the buttercream recipe too? The cupcakes look delicious. The recipe should work fine with either pan! Keywords: how to make cheesecake, easy cheesecake recipe, best cheesecake recipe, peanut butter cheesecake, reese's cheesecake, homemade cheesecake, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Just mix the cookie crumbs with the butter and divide the mixture between the cupcake liners. I feel like I’ve done a good bit of “adult-ing” lately and it’s always a weird feeling. I will be making these for my husband. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). I had filled 24 mini tins and still had a lot left over. Sweeter side, I adore Reese’s. If you want to make these even more delightful and slightly more overload style, you could drizzle on some Melted Chocolate, or even a drizzle of Peanut Butter. Divide the mixture between the cupcake liners (about 1 1/2 to 2 tablespoons per cup) and press into the bottoms. Thanks your desserts are a work of heart? Add the rest of the Icing Sugar and beat again. If I called them just “cheesecakes” that would be confusing too. I can see why. Beat in sour cream and salt. Then I used standard cases but even making 20, they were also too small. Divide the batter between the cupcake liners and fill most of the way. Hi. © Jane’s Patisserie. 6. When you combine them, it’s pretty much an irresistible dessert! Allow to cool while you make the filling. I honestly can’t count the amount of times that it has been requested, so I thought I would start the year very tastily, after my Gin & Tonic Drizzle Cake last week, with this beauty of a recipe. Hi, I want to make these but self raising flour seems to be a rare commodity in lockdown. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Hiya! Thanks. Basically make it all equal to what the others would be! Plus, once you add the filling to the cupcake pan and bake it, the baking time is much less than a regular sized cheesecake. YUM. I recently made Oreo Cheesecakes (Which have a lot of traffic as well) – but I love this Peanut Butter Cup version (and I think My Mom will get a kick out of these too!!!). As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. Texture: Creamy with that wonderful peanut butter cup at the bottom. For me, it really doesn’t get better than that. This recipe sounds wonderful. x. Hello *Please select a rating to complete your comment. Refrigerate until ready to serve. My comments are that I thought they were minis, when actually they are full sized cupcakes. 2. Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases, Beat the Butter/Stork with the Light Brown Sugar until fluffy, Combine the Eggs, Self-Raising Flour and Cocoa Powder with the butter/sugar mix until well combined.