I packed these Reese’s Peanut Butter Cupcakes with candy in the center, creamy peanut butter frosting on top, and even more Reese’s for a dessert that refuses to play fair. One bite and I’m betting you’ll see why they disappear fast.

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I’m fully obsessed with these Reese’s Peanut Butter Cupcakes because they hit that chocolate-peanut butter craving with zero restraint. I love biting into a soft chocolate cupcake and finding a Reese’s Peanut Butter Cup tucked inside like the best little surprise.

And that frosting? Thick, creamy, peanut buttery, and absolutely not shy.

I pile on extra candy because I have no interest in pretending one piece is enough. But the real reason I adore these is the balance: rich cocoa, salty-sweet peanut butter, fluffy cake, candy crunch.

Messy fingers. Big bite.

Total cupcake chaos in the most delicious way ever.

Ingredients

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Flour gives the cupcakes structure, so they’re soft but not falling apart.
Sugar brings sweetness and helps that chocolate crumb stay nice and tender.
Cocoa powder is where the deep chocolate vibe really starts.
Baking powder and baking soda help these bake up fluffy, not dense.
Salt keeps the sweetness from going totally overboard.
Tiny but important.
Egg holds everything together and adds a little richness.
Buttermilk makes the cupcakes moist with a tiny tang you’ll barely notice.
Oil keeps the crumb soft for days.
Basically, it’s the moisture hero.
Vanilla rounds everything out and makes the chocolate taste warmer.
Hot coffee makes the cocoa taste bolder, not like coffee.
Mini Reese’s add that melty peanut butter surprise in the middle.
Butter and peanut butter make the frosting creamy, thick, and dangerously snackable.
Powdered sugar sweetens the frosting and gives it that classic bakery swirl.
Plus, cream loosens the frosting so it pipes like a dream.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1 cup (200 g) granulated sugar

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

1/2 cup (120 ml) buttermilk, room temperature

1/3 cup (80 ml) vegetable oil

1 teaspoon vanilla extract

1/2 cup (120 ml) hot brewed coffee or hot water

12 to 24 mini Reese’s Peanut Butter Cups, unwrapped (one per cupcake plus extras for topping)

1/2 cup (115 g) unsalted butter, softened

1 cup (250 g) creamy peanut butter

2 to 2 1/2 cups (240 to 300 g) powdered sugar

2 to 3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners.

2. Whisk together 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.

3. In a separate bowl whisk 1 large room temperature egg, 1/2 cup buttermilk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, then slowly mix in 1/2 cup hot brewed coffee or hot water until batter is smooth. Do not overmix.

5. Fill each liner about two thirds full with batter, press one unwrapped mini Reese’s Peanut Butter Cup into the center of each cupcake, and top with a tablespoon or so of batter to cover the candy. Reserve extra mini cups for topping.

6. Bake for 16 to 20 minutes or until a toothpick inserted near the edge of a cupcake comes out with moist crumbs but not raw batter. Cool in the pan 5 minutes then transfer to a wire rack to cool completely.

7. For the frosting, beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter until smooth and fluffy.

8. Gradually add 2 to 2 1/2 cups powdered sugar, mixing on low, then add 2 to 3 tablespoons heavy cream or milk, 1 teaspoon vanilla extract, and a pinch of salt if using. Beat until light and pipeable, adjusting powdered sugar or cream to reach desired consistency.

9. Once cupcakes are completely cool, pipe or spread the peanut butter frosting onto each cupcake and press an extra mini Reese’s Peanut Butter Cup on top of each frosted cupcake.

10. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving if chilled.

Equipment Needed

1. Oven
2. 12 cup muffin tin
3. Cupcake liners
4. Large and medium mixing bowls
5. Whisk and rubber spatula
6. Electric mixer or handheld mixer
7. Measuring cups and spoons
8. Wire cooling rack
9. Piping bag with tip or offset spatula

FAQ

Can I bake a mini Reese's inside each cupcake and have it stay intact? Yes. Fill each lined muffin cup about two thirds full, press one unwrapped mini Reese's gently into the center so it is mostly covered by batter, then bake. The candy will soften but keep its shape; let cupcakes cool before serving so the filling sets.

What if I only have full size Reese's cups? You can use them, but cut each into quarters and press one quarter into each cupcake, or use one half in the center of larger cupcakes. Full size cups will make too much filling for standard cupcakes.

How can I prevent the cupcakes from becoming dry? Do not overbake; test with a toothpick a few minutes before the recipe time. Use room temperature ingredients, measure flour by spooning into the cup and leveling, and avoid overmixing once liquid is added. If batter seems dry, add a tablespoon or two more buttermilk.

Can I substitute natural peanut butter or a different oil? You can use natural peanut butter, but it may make the frosting looser; chill the frosting if needed and add more powdered sugar to stiffen. Swap vegetable oil for light olive oil or canola oil for similar texture and moistness.

How should I store and freeze the cupcakes? Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 to 5 days. To freeze, wrap cooled unfrosted cupcakes individually or freeze on a tray then transfer to a bag for up to 2 months. Thaw and frost after thawing.

My peanut butter frosting is too thin or too thick. How do I fix it? If too thin, add powdered sugar a few tablespoons at a time until you reach spreading or piping consistency; chill briefly to firm. If too thick, add heavy cream or milk one teaspoon at a time until smooth. Taste and add a pinch of salt if it seems too sweet.

Reese’s Peanut Butter Cupcakes Recipe Substitutions and Variations

All purpose flour: substitute whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb; for gluten free use a 1:1 gluten free baking blend that contains xanthan gum.
Buttermilk: make 1/2 cup by stirring 1/2 tablespoon white vinegar or lemon juice into 1/2 cup milk and resting 5 minutes, or use 1/2 cup plain yogurt thinned with a splash of milk to similar consistency.
Vegetable oil: replace with equal amount melted coconut oil for a hint of coconut, or use equal amount melted unsalted butter for richer flavor and slightly firmer crumb.
Creamy peanut butter: swap with natural peanut butter (stir well, use same volume) for purer peanut flavor, or use sunflower seed butter 1:1 for a nut free option; expect a small change in sweetness and texture.

Pro Tips

1) Don’t overmix the batter. Stir just until the dry streaks disappear so the cupcakes stay tender. If the batter looks a bit lumpy, that is fine. Overworking develops gluten and makes them dense.

2) Chill the mini peanut butter cups before baking. Pop them in the freezer for 10 to 15 minutes so they hold their shape better in the hot oven and are less likely to sink or ooze through the cake.

3) Use hot coffee, not boiling, to bloom the cocoa. It deepens the chocolate flavor without making the batter too thin. If you prefer noncoffee, hot water works but coffee gives a richer, less sweet edge.

4) For frosting texture and presentation, make sure the butter and peanut butter are at room temperature so the icing whips light. Adjust powdered sugar and cream in small increments to get a pipeable consistency, and if the frosting gets too soft, chill briefly before piping. Store chilled if your kitchen is warm, but bring cupcakes to room temperature before serving so the filling and frosting are soft and gooey.

Reese's Peanut Butter Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

516

kcal

Equipment: 1. Oven
2. 12 cup muffin tin
3. Cupcake liners
4. Large and medium mixing bowls
5. Whisk and rubber spatula
6. Electric mixer or handheld mixer
7. Measuring cups and spoons
8. Wire cooling rack
9. Piping bag with tip or offset spatula

Ingredients

1 1/4 cups (160 g) all purpose flour
1 cup (200 g) granulated sugar
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup (120 ml) buttermilk, room temperature
1/3 cup (80 ml) vegetable oil
1 teaspoon vanilla extract
1/2 cup (120 ml) hot brewed coffee or hot water
12 to 24 mini Reese's Peanut Butter Cups, unwrapped (one per cupcake plus extras for topping)
1/2 cup (115 g) unsalted butter, softened
1 cup (250 g) creamy peanut butter
2 to 2 1/2 cups (240 to 300 g) powdered sugar
2 to 3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt, optional

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners.
Whisk together 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
In a separate bowl whisk 1 large room temperature egg, 1/2 cup buttermilk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined, then slowly mix in 1/2 cup hot brewed coffee or hot water until batter is smooth. Do not overmix.
Fill each liner about two thirds full with batter, press one unwrapped mini Reese's Peanut Butter Cup into the center of each cupcake, and top with a tablespoon or so of batter to cover the candy. Reserve extra mini cups for topping.
Bake for 16 to 20 minutes or until a toothpick inserted near the edge of a cupcake comes out with moist crumbs but not raw batter. Cool in the pan 5 minutes then transfer to a wire rack to cool completely.
For the frosting, beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter until smooth and fluffy.
Gradually add 2 to 2 1/2 cups powdered sugar, mixing on low, then add 2 to 3 tablespoons heavy cream or milk, 1 teaspoon vanilla extract, and a pinch of salt if using. Beat until light and pipeable, adjusting powdered sugar or cream to reach desired consistency.
Once cupcakes are completely cool, pipe or spread the peanut butter frosting onto each cupcake and press an extra mini Reese's Peanut Butter Cup on top of each frosted cupcake.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving if chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.