Did you make this recipe?
Leave a review »

Ultimate REESE'S Tres Leches Cupcakes

These super-moist, delicious Ultimate REESE'S Tres Leches Cupcakes take classic tres leches cake, shrink it down, and add a fun peanut butter twist! The ganache and chocolate whipped cream truly make these treats irresistible!

Yields 24 cupcakes     adjust servings

Preparation 20m Cook Time 25m Total Time


    Tres Leches Cupcakes

    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 4 large eggs, separated
    • 1/2 teaspoon vanilla
    • 3/4 cup all-purpose flour
    • 1/4 cup cocoa powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups evaporated milk
    • 1 1/2 cups sweetened condensed milk
    • 1 cup International Delight® REESE’S Peanut Butter Cup coffee creamer

    Peanut Butter Ganache

    • 1 cup peanut butter chips
    • 1/2 cup International Delight® REESE’S Peanut Butter Cup coffee creamer

    Chocolate Whipped Cream

    • 2 cups heavy cream
    • 1/4 cup cocoa powder
    • 1/2 cup powdered sugar
    • Assorted REESE'S candy for garnish


    Tres Leches Cupcakes

    1. Preheat oven 325 degrees F. Place 24 foil-lined paper cupcake liners in 2 standard sized cupcake pans. Set aside.
    2. In a large bowl, cream butter and sugar on medium speed until light and fluffy. Add egg yolks one at a time, mixing until fully combined. Mix in the vanilla
    3. Sift together the flour, cocoa, baking soda, and salt. Add to the creamed butter and mix well.
    4. In a separate bowl, beat the egg whites on high speed until stiff peaks form. Fold gently into cake batter.
    5. Divide the batter between the cupcake liners, filling them only 2/3 of the way full (you don't want them to rise over the top edge of the liners.) Bake about 20 minutes or until a toothpick inserted in center comes out clean.
    6. While the cupcakes are baking, whisk together the evaporated milk, sweetened condensed milk, and coffee creamer in a separate bowl. 
    7. Let cupcakes cool in pans for 5 minutes. Using a wooden skewer, poke several holes in the tops of cupcakes, then ladle the milk mixture over each cupcake. Repeat the process until all of the milk has been used. Transfer cupcakes to wire rack and set aside.
    8. Refrigerate for 2 hours or overnight before finishing.

    Peanut Butter Ganache

    1. Place peanut butter chips and coffee creamer in a metal bowl set over a small pot of simmering water or in a double boiler. Use a rubber spatula to stir the mixture until it is melted and smooth, about 5 minutes.
    2. Remove from heat and allow to cool slightly, then dip each cupcake in the finished ganache and allow to dry for 20-30 minutes.

    Chocolate Whipped Cream

    1. Place a large metal or ceramic bowl and whisk attachment or beaters in the freezer for 10 minutes before mixing.
    2. Remove from freezer and place cream in the bowl and whip on high speed for 1-2 minutes until slightly thickened.
    3. Add the cocoa and powdered sugar and whip on medium-low speed until incorporated. Increase speed to high and continue to whip cream until it just reaches stiff peaks.
    4. Place a mini-sized REESE'S peanut butter cup upside down on top of each cupcake, then pipe whipped cream around and on top of them. Garnish with more peanut butter cups and REESE'S pieces, if desired.


    Recipe Notes


    © 2017 The Crumby Kitchen. All rights reserved. Top