Reese’s Peanut Butter Cup Cupcakes

Reese’s peanut butter cup cupcakes made with moist chocolate cupcakes, a hidden peanut butter cup center, and creamy peanut butter frosting. This easy cupcake recipe uses chocolate cake mix and mini Reese’s cups for a rich chocolate and peanut butter flavor combination. Perfect for birthdays, parties, bake sales, and holidays, these peanut butter chocolate cupcakes are a popular dessert choice for anyone searching for Reese’s cupcakes, chocolate peanut butter cupcakes, or easy party dessert ideas.

Ingredients

Chocolate Cupcakes

• 1 box chocolate cake mix
• 3 large eggs
• 1 cup milk
• ¼ cup vegetable or canola oil
• 2 heaping tablespoons plain Greek yogurt
• 30 mini Reese’s Peanut Butter Cups, unwrapped and divided

Peanut Butter Frosting

• ½ cup butter, at room temperature
• 1½ cups creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Prepare the Cupcakes

Preheat the oven to 350°F (180°C). Line two standard muffin tins with cupcake liners.

In a large bowl, combine the chocolate cake mix, eggs, milk, oil, and Greek yogurt. Mix until smooth and well blended.
Spoon the batter into the cupcake liners, filling each about halfway full.

Place one mini Reese’s Peanut Butter Cup into the center of each cupcake. It’s fine if part of the candy is visible.

Bake for 16–20 minutes, or until a toothpick inserted near the edge comes out clean. Allow the cupcakes to cool completely before frosting.

2. Make the Peanut Butter Frosting

In a mixing bowl, beat the butter and peanut butter together until smooth and creamy.
Add the powdered sugar and vanilla extract, then beat until fully combined.
Mix in the milk, one tablespoon at a time, until the frosting is light and fluffy. Adjust the consistency with more milk or powdered sugar if needed.

3. Frost and Decorate

Frost the cooled cupcakes using a piping bag or spatula.
Chop the remaining Reese’s Peanut Butter Cups and gently press them into the frosting.

Store any leftover cupcakes, covered, in the refrigerator for up to 3–4 days.

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Tips

• Let the cupcakes cool completely before frosting to prevent melting.
• Use room-temperature butter for a smooth, creamy frosting.
• For cleaner centers, gently press the Reese’s cups slightly into the batter before baking.

Variations and Substitutions

• Homemade cake: Replace the boxed mix with your favorite homemade chocolate cupcake recipe.
• Crunchy peanut butter: Use for extra texture in the frosting.
• Chocolate frosting: Swap the peanut butter frosting for chocolate buttercream if desired.
• Mini cupcakes: Reduce baking time to 10–12 minutes.

FAQs

Can these cupcakes be made ahead of time?
Yes. Bake the cupcakes a day ahead and frost them the next day.

Do these cupcakes need to be refrigerated?
Yes, because of the peanut butter frosting. Bring to room temperature before serving for best texture.

Can I freeze them?
Unfrosted cupcakes freeze well for up to 2 months. Thaw and frost before serving.

Serving Suggestions

Serve these cupcakes as a dessert for birthday parties, bake sales, holidays, or special occasions. They pair well with milk, coffee, or hot chocolate.

Why You’ll Love This Recipe

• Rich chocolate cupcakes with a peanut butter candy center
• Creamy peanut butter frosting that pipes beautifully
• Simple ingredients and easy preparation
• A favorite dessert for chocolate and peanut butter lovers