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Reese’s Cupcakes Recipe: Easy Ultimate Peanut Butter Cup Dessert

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These decadent Reese’s cupcakes feature moist chocolate cake with a hidden mini peanut butter cup center, topped with creamy peanut butter frosting and chopped candy. Perfect for birthdays, potlucks, or any sweet tooth craving, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/3 cup unsweetened cocoa powder (30g)
  • 3/4 cup granulated sugar (150g)
  • 1/3 cup brown sugar (60g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup hot water (120ml)
  • 12–16 mini Reese’s peanut butter cups, unwrapped
  • For the Peanut Butter Frosting:
  • 1/2 cup creamy peanut butter (120g, Skippy or Jif recommended)
  • 1/2 cup unsalted butter, softened (115g)
  • 2 cups powdered sugar (220g)
  • 2–3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional)
  • For Garnish:
  • Extra mini Reese’s cups, chopped
  • Chocolate sprinkles or mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract until blended.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined. The batter will be thick.
  5. Carefully pour in the hot water and mix until the batter is smooth and slightly runny. Do not over-mix.
  6. Fill each cupcake liner about halfway with batter. Gently press a mini Reese’s cup into the center of each, then cover with more batter until liners are about 3/4 full.
  7. Bake for 18-22 minutes, or until the tops spring back when touched and a toothpick inserted at the edge (not through the Reese’s cup) comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a medium bowl, beat softened butter and peanut butter until smooth and fluffy (about 2 minutes).
  10. Gradually add powdered sugar, beating on low. Add heavy cream and vanilla extract, whipping until light and creamy. Adjust consistency with more cream or powdered sugar as needed.
  11. Spoon frosting into a piping bag fitted with a star tip and pipe swirls onto cooled cupcakes.
  12. Decorate with chopped mini Reese’s cups and chocolate sprinkles or chips as desired.

Notes

Let eggs, milk, and butter come to room temperature for best results. Don’t over-mix the batter to keep cupcakes tender. If frosting is too stiff, add more cream; if too soft, add more powdered sugar. For gluten-free, use a 1:1 gluten-free flour blend. Cupcakes can be made ahead and frozen (unfrosted) for up to 2 months.

Nutrition

Keywords: Reese's cupcakes, peanut butter cup dessert, chocolate cupcakes, peanut butter frosting, easy cupcake recipe, party dessert, kid-friendly, chocolate peanut butter, homemade cupcakes

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