Reese’s Peanut Butter Cupcakes Recipe!

I can’t get over how these Reese’s Peanut Butter Cup Cupcakes steal the spotlight at every party. Rich chocolate, creamy peanut butter, and a candy surprise make them impossible to resist.

I’m completely obsessed with these Reese’s Peanut Butter Cupcakes because they hit that chocolate-peanut-butter craving hard. The cupcake is rich, the peanut butter filling is ridiculous, and the frosting tastes like something I should probably not be trusted around with a spoon.

And then there are mini Reese’s peanut butter cups on top, which is honestly the whole reason I lose self-control. I love these for birthdays, parties, random Tuesdays, whatever excuse I can find.

But the best part? They look like a big bakery treat and disappear fast.

Like, turn your back for one second fast. Every single time.

Ingredients

• All-purpose flour gives the cupcakes structure, so they’re soft but not floppy.
• Granulated sugar brings sweetness and helps that tender bakery-style crumb happen.
• Cocoa powder makes the chocolate flavor bold, rich, and totally necessary.
• Baking powder and soda help them rise instead of turning dense.
• Salt keeps everything from tasting flat.

  Tiny ingredient, big job.

• Eggs add moisture, richness, and help hold the batter together.
• Milk keeps the cupcakes soft and smooth without feeling too heavy.
• Vegetable oil makes them extra moist, even the next day.
• Vanilla adds warmth and makes the chocolate taste even better.
• Hot coffee or water deepens the cocoa flavor.

  Coffee won’t taste obvious.

• Peanut butter filling is the creamy surprise that makes these feel special.
• Powdered sugar sweetens the filling without making it gritty.
• Butter and peanut butter make the frosting fluffy, rich, and snack-worthy.
• Heavy cream loosens the frosting so it pipes like a dream.
• Plus Reese’s and chocolate drizzle make the topping fun, messy, and perfect.

Ingredient Quantities

• 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
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot water or hot brewed coffee
• 1/2 cup creamy peanut butter for filling
• 1/4 cup powdered sugar for filling
• 1/2 cup unsalted butter softened
• 1 cup creamy peanut butter for frosting
• 2 cups powdered sugar for frosting
• 2 to 3 tablespoons heavy cream or milk for frosting
• 1 teaspoon vanilla extract for frosting
• Pinch of salt for frosting
• 12 mini Reese’s peanut butter cups for topping
• 1/4 cup chocolate chips or chopped chocolate for drizzle or garnish

How to Make this

1. Preheat oven to 350 F and line a 12-cup muffin tin with paper 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 1/4 teaspoon salt in a large bowl.

3. In a separate bowl beat 2 large eggs, then add 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract; mix until combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, then slowly add 1/2 cup hot water or hot brewed coffee and mix until the batter is smooth and slightly thin.

5. Fill each liner about two thirds full and bake 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs; cool cupcakes in the pan 5 minutes then transfer to a wire rack to cool completely.

6. Make the peanut butter filling by mixing 1/2 cup creamy peanut butter with 1/4 cup powdered sugar until smooth; transfer to a small piping bag or use a spoon.

7. Core the center of each cooled cupcake with a small knife or cupcake corer and fill each cavity with the peanut butter filling.

8. Make the frosting by beating 1/2 cup unsalted butter softened with 1 cup creamy peanut butter until fluffy, then add 2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons heavy cream or milk until you reach a spreadable or pipeable consistency.

9. Frost each cupcake with the peanut butter frosting, top each with a mini Reese’s peanut butter cup, and sprinkle or drizzle with 1/4 cup chocolate chips melted or chopped chocolate as desired.

10. Chill briefly to set the frosting if needed, then serve and enjoy.

Equipment Needed

1. Oven and 12-cup muffin tin lined with paper liners
2. Large mixing bowl and medium mixing bowl
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric mixer or hand mixer
6. Small saucepan or microwave-safe bowl for melting chocolate
7. Small piping bag or spoon and cupcake corer or small knife
8. Wire cooling rack
9. Toothpicks for doneness checks

FAQ

Reese’s Peanut Butter Cupcakes Recipe! Substitutions and Variations

• All purpose flour: substitute with a 1:1 gluten free all purpose flour blend for a gluten free cake, or use whole wheat pastry flour replacing at 1:1 for a slightly nuttier, denser crumb.
• Milk: use an equal amount of any unsweetened plant milk such as almond, oat, or soy for a dairy free option, or use buttermilk for a tangier, tender crumb (replace 1:1).
• Vegetable oil: replace with melted unsalted butter for richer flavor (use equal volume), or use melted virgin coconut oil for a mild coconut note.
• Creamy peanut butter: swap with almond butter or cashew butter for a different nut flavor, or use sunflower seed butter to keep it nut free; use same quantity.

Pro Tips

1. Warm the coffee before adding it to the batter so it loosens the mixture and wakes up the chocolate flavor. Use hot but not boiling liquid and stir gently until smooth to avoid overworking the gluten.

2. For an ultra-creamy peanut butter filling, beat it with the powdered sugar until completely smooth, then chill 10 minutes before piping. That helps it hold shape inside the cupcake and prevents it from oozing out when you bite.

3. When coring cupcakes, cut a cone shape: remove a small cone of cake and place the pointy end back into the cupcake after filling. This seals the filling and gives more cake in each bite.

4. If you want glossy, stable frosting, start with room temperature butter and peanut butter, beat until fluffy, then add powdered sugar in two batches and finish with the cream. If your frosting is too stiff, add cream one teaspoon at a time. If too thin, chill briefly and rewhip. Store unfrosted cupcakes in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.