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Reese’s Peanut Butter Cupcakes

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close up shot of Reese's Peanut Butter Cupcake in a cupcake wrap
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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Table of Contents
  1. Reese’s Peanut Butter Cupcakes Ingredients
  2. How to Make This Reese’s Peanut Butter Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These Reese’s peanut butter cupcakes are to die for, especially if you’re 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. 

a close up shot of Reese's Peanut Butter Cupcake with a bite taken out of it on a plate

Reese’s Peanut Butter Cupcakes Ingredients

Reese's Peanut Butter Cupcakes raw ingredients that are labeled

You’ll need:

For the Cupcake Base

  • 1 (18.3-ounce) box 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

For the Peanut Butter Frosting

  • 1¼ cups creamy peanut butter
  • ¾ cup salted sweet cream butter, softened 
  • 1½ teaspoons pure vanilla extract 
  • 2¼ cups powdered sugar 
  • 3-5 tablespoons whole milk
  • 1½ cups 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 rich 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. 

kitchen tools you actually need

How to Make This Reese’s Peanut Butter Cupcakes Recipe

STEP ONE: 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.

STEP TWO: Add the brownie mix to a medium-sized mixing bowl.

brownies mix in a 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.

oil, water, and egg combined in a bowl

STEP FOUR: Place one of the Reese’s peanut butter cups in the bottom of each cupcake liner.

peanut butter cup placed in the bottom of the cupcake liner in a cupcake pan

STEP FIVE: Spoon 1½ tablespoons of the brownie mix on top of each peanut butter cup.

brownie mix spooned on top of the peanut butter cup in a cupcake pan

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.

brownies mix baked in a cupcake pan

STEP SEVEN: 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.

butter, peanut butter, and vanilla blended together in a bowl

STEP EIGHT: Add the powdered sugar, ½ cup at a time, alternating with the milk until completely incorporated and smooth.

powdered sugar and milk blended together in a bowl

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. 

decorator's bag fitted with an open star tip

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.

cupcake being frosted

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.

Reese's minis sprinkled on top of the 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.

Storage

IN THE FRIDGE: Store any leftover Reese’s cupcakes in an airtight container in the refrigerator for up to 5 days.

IN THE FREEZER: You can freeze the unfrosted chocolate peanut butter cup cupcakes for up to 1 month. Allow the cupcakes to thaw overnight in the fridge before frosting.

Reese's Peanut Butter Cupcakes in a cupcake wrap

As far as I’m concerned, peanut butter and chocolate are the ultimate pairing. These amazing 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.

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close up shot of Reese's Peanut Butter Cupcake in a cupcake wrap

Reese’s Peanut Butter Cupcakes

5 from 1 vote
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

  • cups creamy peanut butter
  • ¾ cup salted sweet cream butter, softened
  • teaspoons pure vanilla extract
  • cups powdered sugar
  • 3 to 5 tablespoons whole milk
  • 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

Sodium: 238mg | Calcium: 27mg | Vitamin C: 1mg | Vitamin A: 213IU | Sugar: 32g | Fiber: 1g | Potassium: 149mg | Cholesterol: 32mg | Calories: 371kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 3g | Saturated Fat: 8g | Fat: 21g | Protein: 7g | Carbohydrates: 41g | Iron: 1mg
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