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Chocolate Cupcakes with Peanut Butter Frosting
These Reese’s peanut butter cupcakes feature moist chocolate cupcakes with a delicious peanut butter frosting that will make your mouth water.
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These Reese’s peanut butter cupcakes are to die for, especially if you are a lover of all things peanut butter and chocolate. You will not be able to resist the fluffy and moist cupcakes with the rich chocolate flavor and a delicious peanut butter frosting.
Reese’s Peanut Butter Cupcakes Ingredients
These peanut butter cupcakes are a decadent dessert that combines rich chocolate brownie cupcakes with creamy peanut butter.
The cupcakes have a delightful peanut butter surprise inside, making them an irresistible treat.
You’ll need:
For The Cupcake Base:
- 1 (18.3-ounce) box of chewy fudge brownie mix
- ½ cup of vegetable oil
- ¼ cup of water
- 2 large eggs, room temperature and beaten
- 24 full-size Reese’s peanut butter cups, unwrapped or 24 miniature Reese’s peanut butter cups
For The Peanut Butter Frosting:
- ¾ cup of salted sweet cream butter, softened
- 1¼ cups of creamy peanut butter
- 1½ teaspoons of pure vanilla extract
- 2¼ cups of powdered sugar
- 3-5 tablespoons of whole milk
- 1½ cups of Reese’s minis unwrapped (optional garnish)
Substitutions And Additions
PEANUT BUTTER CUPS: You can substitute chopped full-size or miniature peanut butter cups for the whole mini unwrapped peanut butter cups for this sweet treat.
CAKE MIX: You can substitute chocolate fudge cake mix for the chewy fudge brownie mix for the decadent chocolate cupcakes if you only have cake mix on hand.
You will need to follow the box directions on the ingredients.
FROSTING: You can substitute canned chocolate whipped frosting for the homemade peanut butter frosting in this delicious recipe.
How To Make Reese’s Peanut Butter Cupcakes
Let’s walk through the easy steps to making these extra indulgent confections.
STEP ONE: Preheat the oven to 350°F. Line two standard-size muffin pans with cupcake liners. Lightly spray the liners with nonstick spray. Set them aside.
STEP TWO: Add the brownie mix to a medium-sized mixing bowl.
STEP THREE: Add in the oil, water, and the beaten eggs. Stir just until combined. Do not overmix.
OUR RECIPE DEVELOPER SAYS
Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.
STEP FOUR: Place one of the Reese’s peanut butter cups in the bottom of each cupcake liner.
STEP FIVE: Spoon 1½ tablespoons of the brownie mix on top of each peanut butter cup.
STEP SIX: Bake for 20 minutes until a toothpick inserted in the center of the cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
How To Make Peanut Butter Frosting
STEP SEVEN: Beat together the butter, peanut butter, and vanilla extract for 1½ to 2 minutes until smooth.
Use either a stand mixer, or a medium-sized mixing bowl and a handheld mixer, on medium-high speed.
STEP EIGHT: Add the powdered sugar, ½ cup at a time, alternating with the milk until completely incorporated and smooth.
STEP NINE: Once the cupcakes are completely cooled, fill a decorator’s or piping bag fitted with an open star tip or a gallon-size Ziploc with a corner snipped off with the frosting.
STEP TEN: To frost the cupcakes, hold the decorator’s bag about ½ inch from the center surface of the cupcake.
Use even pressure, and squeeze to form the center of the star swirl.
Keeping the tip elevated and using the same pressure, follow the outer line of the star swirl, making a C shape around the star swirl until the outer swirl lines connect. Repeat for the remaining cupcakes.
STEP ELEVEN: Sprinkle a few of Reese’s mini unwrapped candies over the frosted cupcakes.
PRO TIP:
The mini cups can be cut in half when decorating the top of the peanut butter Reese’s cupcakes.
How To Serve
Chocolate peanut butter cupcakes are a peanut butter lover’s dream.
These decadent cupcakes would be a fun alternative to a birthday cake for anyone who loves this delicious combination of flavors.
Add our iced tea or strawberry lemonade to wash these tasty confections down.
Our peanut butter brownies and peanut butter dream bars are two more great recipes for other peanut butter desserts that you will love.
MORE CUPCAKE RECIPES
Storage
Here are a few handy tips for storing these delectable cupcakes so that you can enjoy them later.
IN THE FRIDGE: Store any leftover Reese’s cupcakes in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the unfrosted chocolate peanut butter cup cupcakes for up to one month.
Allow the cupcakes to thaw overnight in the fridge before frosting.
As far as I’m concerned, peanut butter and chocolate are the ultimate pairing. These amazing Reese’s peanut butter cupcakes are rich, chocolatey, and absolutely loaded with creamy peanut butter frosting. If you’re a fan of Reese’s Cups, you’ll love these cupcakes!
Frequently Asked Questions
Can I freeze these cupcakes?
These peanut butter chocolate cupcakes can be frozen before adding the frosting for up to one month.
Can I use a chocolate cake mix instead of a brownie mix?
For this chocolate cupcake recipe, either brownie mix or your choice of chocolate cake mix would be delicious.
Can I use store-bought frosting instead of making my own for these chocolate cupcakes with Reese’s peanut butter cups?
This peanut butter cupcake recipe will be just as yummy with store-bought frosting as homemade.
How long can you keep cupcakes at room temperature?
Typically, cupcakes can be stored at room temperature for up to three days. If you want to keep them fresh longer, you can store them in the fridge or freezer in an airtight container.
How many calories are in a chocolate peanut butter cupcake?
There are 371 calories in each of these delicious cupcakes.
What makes a cupcake moist and fluffy?
Using room-temperature ingredients, especially the eggs, will result in delicious moist, and fluffy cupcakes.
What is the secret to good cupcakes?
The secret to delicious cupcakes is making sure your ingredients are at room temperature. You also need to make sure you don’t over-mix the batter, or the cupcakes will come out dense and tough.
Reese’s Cupcakes
These Reese’s peanut butter cupcakes feature moist chocolate cupcakes with a delicious peanut butter frosting that will make your mouth water.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Ingredients
Cupcake Base
- 18.3 ounces chewy fudge brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs, room temperature and beaten
- 24 full-size Reese’s peanut butter cups, unwrapped or 24 miniature Reese’s peanut butter cups
Peanut Butter Frosting
- ¾ cup salted sweet cream butter, softened
- 1¼ cups creamy peanut butter
- 1½ teaspoons pure vanilla extract
- 2¼ cups powdered sugar
- 3 to 5 tablespoons whole milk
- 1½ cups Reese’s minis unwrapped, optional garnish
Instructions
- Preheat the oven to 350°F. Line 2 standard-size muffin pans with cupcake liners. Light spray the liners with nonstick spray. Set them aside.
- Add the brownie mix to a medium-sized mixing bowl.
- Add in the oil, water, and the beaten eggs. Stir just until combined. Do not overmix.
- Place 1 peanut butter cup in the bottom of each cupcake liner.
- Spoon 1½ tablespoons of the brownie mix on top of the peanut butter cup.
- Bake for 20 minutes. Allow the cupcakes to cool completely before frosting.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the butter, peanut butter, and vanilla extract for 1½ to 2 minutes, until smooth.
- Add the powdered sugar, ½ cup at a time, alternating with the milk until completely incorporated and smooth.
- Once the cupcakes are completely cooled, fill a decorator’s bag or piping bag fitted with an open star tip or a gallon-size Ziploc with a corner snipped off with frosting.
- To frost the cupcakes, hold the decorator’s bag about ½ inch from the center surface of the cupcake. Use even pressure, and squeeze to form the center of the star swirl. Keeping the tip elevated and using the same pressure, follow the outer line of the star swirl, making a C shape around the star swirl until the outer swirl lines connect. Repeat for the remaining cupcakes.
- Sprinkle a few of Reese’s mini unwrapped candies over the frosted cupcakes.
Notes
- Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
- The mini cups can be cut in half when decorating the top of the peanut butter Reese’s cupcakes.
Nutrition
Calories: 371kcal | Carbohydrates: 41g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 149mg | Fiber: 1g | Sugar: 32g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
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Comments
Gloria says
So rich and delish!
Will says
These turned out fantastic. Used Reese’s peanut butter in the frosting, and it really brought all the flavors together.
Zan says
My husband loves Reece’s. I will have to make these.
Kelly Kardos says
I’m
In peanut butter heaven!! These look heavenly
Bobbie says
Okay….this looks sinfully delicious!
Mary says
I love the way you explained ingredients in the recipe and ESPECIALLY the fact that you give alternative ingredients. That makes for an easy recipe. Thanks
Carrie says
This recipe was very easy to follow! It’s the perfect recipe for lovers of peanut butter cups! I couldn’t get the frosting to look pretty so I added Reese’s Pieces to the too! They turned out great!