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Reese’s Peanut Butter Cupcakes

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. 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24
Calories 371 kcal

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

Calories: 371kcalCarbohydrates: 41gProtein: 7gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 32mgSodium: 238mgPotassium: 149mgFiber: 1gSugar: 32gVitamin A: 213IUVitamin C: 1mgCalcium: 27mgIron: 1mg