The PMS Buster - Chocolate Peanut Butter Filled Cupcakes with the world's best buttercream recipe: Chocolate Peanut Butter Frosting. Must try dessert recipe!

PMS Buster Cupcakes

Author Randa Derkson


  • Batch of chocolate cupcakes

For The Pudding

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp sea salt
  • 2 1/2 cups 2% milk
  • 4 egg yolks
  • 1 cup Reese's Chocolate Peanut Butter Spread
  • 1/8 cup unsalted butter
  • 18 Chocolate Cupcakes

For The Frosting

  • 1 cup unsalted butter softened
  • 3 cups icing sugar
  • 1/4 cup whipping cream
  • 1 cup Reese's Chocolate Peanut Butter Spread


For The Pudding

  • In a saucepan combine the first three ingredients, then add the milk and egg yolks. Bring it to a slight boil over medium heat. Whisk constantly, don't be like me and get distracted or you will have chunks of cooked egg! Once it starts bubbling add the Reese's Spread. Take it off the burner, whisk for a minute then add the butter. If you get cooked egg in your pudding, push it through a sieve to get the majority of the lumps out. Place saran wrap over the pudding and chill for three hours.

Chocolate Cupcakes

  • Once your chocolate cupcakes are cooled, spoon out the center of the cake (eat that cake) and then spoon the pudding into cupcakes.

For The Frosting

  • In a high speed mixer cream together the butter and powdered sugar for roughly two minutes. Add the whipping cream and mix until fluffy (5-7 minutes). Add the Reese's Spread and whip until incorporated.
  • Frost the cupcakes and enjoy!