Reese’s Peanut Butter Cupcakesrn Recipe

I made Reese Cupcakes so outrageously peanut-buttery and chocolatey you’ll want to drop everything and steal one from the pan.

I am obsessed with Reese Peanut Butter Cupcakes because they hit my dumb snack brain just right. I love the mess of peanut butter frosting and the way a chopped mini Reese’s Peanut Butter Cups poke out like treasure.

I like that the cake is sweet but still sneaky, the crumb balanced by granulated sugar and a smear of creamy peanut butter that makes every bite ridiculous. But it’s not precious.

It’s loud, sticky, a little salty, and perfect for when I need sugar and chocolate together. I will always choose these cupcakes over boring dessert options, no questions asked.

Ingredients

• Flour: the soft base that keeps cupcakes together, kind of like comfy shoes for batter.
• Sugar: basically sweetness that makes it feel like dessert, not sad cake.
• Cocoa powder: brings chocolate depth and slight bitterness, keeps things grown-up.
• Baking powder: lifts the cupcakes so they’re light, not dense and sad.
• Baking soda: helps rise and browning, so you get nice crust edges.
• Salt: it’s tiny but balances sweetness and makes chocolate pop.
• Vegetable oil: keeps crumbs moist and tender, so leftovers don’t dry out.
• Eggs: they bind everything and add structure, like glue that tastes good.
• Buttermilk: tangy moisture that makes crumb tender and slightly richer.
• Vanilla: adds warm background flavor, makes everything feel more finished.
• Hot coffee or water: intensifies chocolate notes, makes cocoa sing quietly.
• Creamy peanut butter: for filling and frosting, it’s rich, salty, and dreamy.
• Unsalted butter: gives frosting silkiness and lets peanut butter shine.
• Powdered sugar: smooth sweetness for frosting, keeps texture silky not gritty.
• Heavy cream or milk: thins frosting to spreadable, adds tiny richness.
• Salt (again): a pinch in frosting wakes up the peanut butter.
• Mini Reese’s: add chew, chocolate-peanut surprise, cute and nostalgic.
• Coarse sea salt: optional sprinkle that makes sweet and salty magic.

Ingredient Quantities

• 1 1/4 cups all purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs, room temp
• 1/2 cup buttermilk, room temp (or 1/2 cup milk + 1/2 tbsp white vinegar)
• 1 teaspoon vanilla extract
• 1/2 cup hot brewed coffee or hot water
• 3/4 cup creamy peanut butter (for filling and frosting)
• 1/2 cup unsalted butter, softened
• 3 to 3 1/2 cups powdered sugar, sifted
• 2 to 3 tablespoons heavy cream or milk
• 1/4 teaspoon salt, or to taste
• 12 to 16 mini Reese’s Peanut Butter Cups, chopped or whole for topping
• Optional coarse sea salt for sprinkling

How to Make this

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

2. In a large bowl whisk together 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

3. In a separate bowl mix 1/2 cup vegetable oil, 2 large eggs (room temp), 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 tbsp white vinegar), and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until mostly combined, then slowly add 1/2 cup hot brewed coffee or hot water and mix just until the batter is smooth; don’t overmix or cupcakes get tough.

5. Fill each liner about two thirds full with batter. If you want a peanut butter surprise, put about 1 teaspoon of creamy peanut butter in the center of each cup after filling, or reserve for frosting if you prefer no center. Bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.

6. While cupcakes cool make the peanut butter frosting: beat 1/2 cup unsalted butter (softened) with 3/4 cup creamy peanut butter until creamy, then slowly add 3 to 3 1/2 cups sifted powdered sugar and 2 to 3 tablespoons heavy cream or milk, beating until spreadable. Add 1/4 teaspoon salt or to taste. If frosting is too thick add more cream, too thin add more powdered sugar.

7. For a filled center alternative: use a small knife or cupcake corer to remove a plug from each cooled cupcake, spoon in about 1 teaspoon of creamy peanut butter, then replace the top crumb and press lightly.

8. Pipe or spread the peanut butter frosting onto each cupcake. If you like contrast, chill frosting briefly so it holds shape better before piping.

9. Top each cupcake with a chopped or whole mini Reese’s Peanut Butter Cup and sprinkle optional coarse sea salt lightly to brighten flavors. Chill briefly to set frosting if needed, then serve at room temperature.

10. Store leftovers in an airtight container in the fridge for up to 4 days, but bring to room temp before eating for best flavor.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 12-cup muffin tin with paper liners
3. Large mixing bowls (one for dry, one for wet)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
7. Small knife or cupcake corer for filling
8. Cooling rack
9. Piping bag with round tip or an offset spatula for frosting
10. Toothpick for doneness checks

FAQ

Reese’s Peanut Butter Cupcakesrn Recipe Substitutions and Variations

• All purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser cupcake. If you need gluten free use a 1:1 gluten free baking blend (make sure it contains xanthan or add 1/4 tsp xanthan gum).
• Granulated sugar: replace with light brown sugar 1:1 for a deeper caramel note, or use coconut sugar 1:1 for a less sweet, slightly toffee flavor. Brown sugar will make batter a tad more moist.
• Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or light-tasting melted coconut oil 1:1 if you want a dairy-free option. If using butter, chill time may be a bit shorter because it’s less neutral.
• Buttermilk: make a quick swap with plain yogurt or sour cream thinned with a little milk, or do the classic trick 1/2 cup milk + 1/2 tbsp lemon juice or white vinegar and let sit 5 minutes. Both keep the tang and tender crumb.

Pro Tips

1. Let your eggs and buttermilk come to room temp. cold ingredients can make the batter seize and the cupcakes bake uneven, so take them out 20 to 30 minutes before you start.

2. Use hot coffee, not boiling, and add it slowly. Coffee makes the chocolate taste bigger and richer, but if it’s scalding it can mess with the eggs and the batter texture.

3. Don’t overmix once you add the wet to the dry. Mix till mostly combined, a few small lumps are fine. Overworking the batter makes cupcakes tough and dense.

4. Warm the peanut butter a little if you want a smooth filling or a silky frosting. Microwave in 10 second pulses, stir between each pulse. If frosting gets too soft pop it in the fridge for 10 minutes, if it’s too stiff add a splash of cream. Sprinkle a tiny bit of coarse sea salt on top right before serving to make the peanut flavor pop.