I have always been a huge fan of combining chocolate and peanut butter in my baking, and few treats satisfy that craving quite like Reese’s Peanut Butter Cup Cupcakes. The first time I made these, I remember my kitchen filled with the irresistible aroma of rich chocolate mingled with creamy peanut butter. My family couldn’t wait for me to frost them, and by the time the first cupcake was gone, there was already a request for a second batch. These cupcakes quickly became my go-to dessert whenever I want something that feels indulgent yet comforting.

You will love this recipe because it perfectly balances the sweetness of chocolate with the salty, nutty flavor of peanut butter. Each bite offers a soft, moist cupcake base topped with creamy peanut butter frosting and a little Reese’s peanut butter cup for that extra indulgence. They are not only decadent but also fun to make, allowing for creativity in decoration. Whether you are baking for a birthday, a special gathering, or simply to treat yourself, these cupcakes always bring smiles.

One of the reasons I keep coming back to this recipe is its versatility. You can make them as mini cupcakes for a party platter, or as full-sized cupcakes to enjoy as a dessert for yourself. The frosting can be piped in elegant swirls or spread simply with a knife, and you can even mix in chopped peanut butter cups into the batter for a surprise treat in every bite.

Another great aspect of this recipe is its affordability. With basic pantry staples like flour, sugar, eggs, butter, and peanut butter, along with a few Reese’s cups for decoration, you can create a decadent dessert without breaking the bank. This makes it ideal for both everyday indulgences and special occasions.

Ingredients for Reese’s Peanut Butter Cup Cupcakes:

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup vegetable oil
1/2 cup creamy peanut butter
6–8 Reese’s peanut butter cups, halved (for topping)

How to Prepare Reese’s Peanut Butter Cup Cupcakes

Preparing these cupcakes is both fun and straightforward. The key is to combine the chocolate and peanut butter flavors in a way that creates a moist, flavorful cupcake with creamy frosting. Follow these steps carefully for the best results.

Step-by-Step Instructions for Preparation

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures the cupcakes bake evenly and are easy to remove.
Mix the dry ingredients in a medium bowl. Combine 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk them together thoroughly to prevent clumps and ensure even distribution of leavening agents.
Cream the butter and sugars. In a large mixing bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. This usually takes about 3–4 minutes on medium speed.
Add eggs and vanilla. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for flavor enhancement.
Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the butter mixture, alternating with 1/2 cup milk and 1/4 cup vegetable oil. Begin and end with the dry ingredients, mixing gently after each addition. This prevents overmixing and keeps the cupcakes tender.
Fold in peanut butter. Add 1/2 cup creamy peanut butter to the batter and fold gently until fully incorporated. This adds a rich, nutty flavor throughout the cupcakes.
Fill the cupcake liners. Divide the batter evenly among the 12 liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
Bake. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so start checking at 18 minutes.
Cool the cupcakes. Remove from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before frosting. Cooling completely ensures the frosting will not melt.
Prepare the frosting. Beat together 1/2 cup unsalted butter, 1 cup powdered sugar, and 1/2 cup creamy peanut butter until smooth and fluffy. Add 1–2 tablespoons of milk if needed to achieve a spreadable consistency.
Frost the cupcakes. Using a piping bag or a knife, frost each cupcake generously. Create swirls or smooth tops based on your preference.
Add the topping. Press a halved Reese’s peanut butter cup gently onto the center of each frosted cupcake. This adds an extra chocolate-peanut butter burst in every bite.

Quick and Easy Tips

You can make the batter in advance and refrigerate for up to 24 hours before baking.
Frosting can be stored in an airtight container and used the next day if needed.

Customizable Options

Swap the creamy peanut butter for crunchy peanut butter for texture variation.
Sprinkle crushed peanuts or mini chocolate chips on top for added decoration.
Make mini cupcakes for bite-sized treats perfect for parties.

These cupcakes are incredibly popular with both children and adults. The combination of chocolate, peanut butter, and the iconic Reese’s cups makes them irresistible at any gathering.

Reese’s peanut butter cup cupcakes

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These Reese’s Peanut Butter Cup Cupcakes are a perfect combination of rich chocolate and creamy peanut butter, topped with an iconic candy for an indulgent treat. They are moist, flavorful, and ideal for birthdays, parties, or any special occasion.

Author: Lura Skye
Prep Time: 20
Cook Time: 22
Total Time: 42 minutes
Yield: 12 1x

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In a large bowl, beat 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
Add 2 eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
Gradually mix in the dry ingredients alternately with 1/2 cup milk and 1/4 cup vegetable oil, starting and ending with dry ingredients.
Fold in 1/2 cup creamy peanut butter until evenly incorporated.
Fill each cupcake liner two-thirds full with batter.
Bake 18–22 minutes or until a toothpick inserted comes out clean. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
For the frosting, beat 1/2 cup butter, 1 cup powdered sugar, and 1/2 cup creamy peanut butter until smooth. Add 1–2 tablespoons milk if needed.
Frost cooled cupcakes using a piping bag or knife.
Press a halved Reese’s peanut butter cup onto the top of each cupcake.

Notes

For variation, add chopped peanut butter cups to the batter.

Mini cupcakes can be made for smaller servings.

Frosting can be made a day ahead and stored in the refrigerator.

FAQs – Reese’s Peanut Butter Cup Cupcakes

Q: Can I make these cupcakes gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the flavor remains delicious.

Q: How should I store these cupcakes?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 3 months.

Q: Can I make the frosting ahead of time?
A: Absolutely. The peanut butter frosting can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature and re-whip before frosting the cupcakes.

Q: Can I use natural peanut butter instead of creamy peanut butter?
A: You can, but natural peanut butter may make the frosting slightly thinner. Add a little more powdered sugar to achieve the desired consistency.

Q: Can I substitute the Reese’s peanut butter cups?
A: Yes. You can use any chocolate-peanut butter candies or even chocolate chips for a simpler version, although the classic Reese’s adds the best flavor and visual appeal.

Q: Are these cupcakes suitable for children’s parties?
A: Definitely. They are a favorite among both kids and adults. Consider making mini cupcakes for portion control and easy serving.