Reese’s Peanut Butter Cupcakes
These Reese’s Peanut Butter Cupcakes are stuffed with Reese’s peanut butter cups and topped with a creamy peanut butter frosting and even more peanut butter cups! These cupcakes are one of my favorite desserts!
REESE’S PEANUT BUTTER CUPCAKES
My best friend has a problem. She can’t say no to people and when she is drowning in tasks she has a twitch where she volunteers to do more.
I’m not trying to be coy and say, “I have a friend…ahem…that has a problem.” Although we ARE eerily alike in that way. My husband will catch us arguing over who is going to watch each other’s kids first and he tells us to go pillow fight it out.
We are both are obsessed with peanut butter and chocolate. In fact her husband parked next to me in carpool today and saw a whole cup full of chocolate wrappers in my car and said we are meant to be friends.
Anyhoo…my friend was throwing a baby shower and I offered to help make some food. I’ve made so many cupcakes in my life I can probably do it with my eyes closed. So she sent me the link to Cincy Shopper for these Reese’s Peanut Butter Cupcakes.
I doctored the cake mix a little and tweaked the frosting a little bit. I may have eaten more than my fair share of peanut butter cups in the process but who is counting. Oh my hips. Shoot.
Everyone always assumes I cook everything from scratch. No ma’am. Hello I have five kids and you know, a doctored cake mix with creamy peanut butter frosting really is pretty dang impressive if I do say so myself.
OTHER PEANUT BUTTER RECIPES:
- Homemade Reese’s Bars
- Peanut Butter Pie Recipe
- Reese’s Peanut Butter Cup Mini Cheesecakes
- Chocolate Peanut Butter Pretzel Ritz Bars
- Peanut Butter Cup Cookies
- Culter’s Frosted Chocolate Peanut Butter Cookies
- Salted Peanut Butter Pretzel Chocolate Chip Cookies
Reese's Peanut Butter Cupcakes
- 1 (15.25 ounce) chocolate cake mix
- 2 eggs
- 1 cup sour cream
- ½ cup milk
- ⅓ cup vegetable oil
- 32-40 Reese's mini peanut butter cups, , unwrapped
- Peanut Butter Frosting:
- 1/2 cup unsalted butter
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk, (or more as needed)
- Preheat oven to 350 degrees and line cupcake pan with paper liners.
- For the cupcakes: Combine the cake mix, eggs, sour cream, milk, and vegetable oil in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
- Fill cupcake liners halfway full and press one peanut butter cup into the center of each. Depending on your cupcake pan it could make about 16-20 cupcakes. Bake for 15-18 minutes or until done. Cool.
- For the Frosting: In a mixing bowl, cream butter and peanut butter until fluffy. Add the powdered sugar, vanilla, and milk and continue creaming until well blended. Blend on low speed until moistened. Beat at high speed until frosting is fluffy adding more milk if needed.
- Pipe frosting onto cupcakes. I used a wilton 2D tip. Garnish with the remaining peanut butter cups chopped.
If you're feeling extra fancy drizzle some melted peanut butter and melted chocolate (chocolate chips melted with 1 tablespoon butter or 1 teaspoon vegetable oil).
what did you use for the chocolate on top of the cupcakes?
If you’re feeling extra fancy drizzle some melted peanut butter and melted chocolate (chocolate chips melted with 1 tablespoon butter or 1 teaspoon vegetable oil).
How much chocolate chips did you use for the drizzle? Also, can you make these cupcakes with frosting a night before and leave them covered in the kitchen counter or refrigerator for the next day event?
I used probably around 1/2 cup. It’s really just to the consistency you want. Yes you can leave them on the counter/
Do these freeze well or does the frosting get funny?
They freeze well
I made those cupcakes numerous times. The frosting is sooo yummy!
I love using this site. You have lots of good ideas
Second year making these for a work birthday party. Cannot wait to have the frosting again. Ii have shared your page at work to many people. Best blog!
Wow! That makes me happy.
I made these for a friend and he loved them
You’re a nice friend!
Also who cares about the page and a half story. People just want the recipe plain and simple
I care. It’s called a blog. Rude.
Agreed! Very rude and unnecessary. Scroll to the recipe if you don’t want to read the blog.
Wow, dont be rude.
The frosting was not good.
These were delicious. The frosting was perfect. My husband bought German chocolate cake mix and I felt like the cupcakes needed more chocolate. Next time I will make by hand. For the frosting I whipped the butter for 3 minutes, added the peanut butter and whipped another 2. In between each half cup of powdered sugar I whipped for a minute. I have never been patient in baking but this was worth it.
You’re so welcome!!!
I made these for the first time the other day and they are gorgeous!!! They are also incredibly simple to make so thank you!!!!
We are huge fans of yours at our house. My 12 year old daughter is doing a bake-off fundraiser with her YWS for Girls Camp this year and both of her desserts are from your page. (This one and your homemade oreos.) We have never made anything from your cookbook or website that we didn’t like (and we’ve done a lot)! Thanks for being such a reliable source for yummy food! 💖
You are so sweet! Thank you so much and I wish her all of the luck!
Ooh! These cupcakes look amazing!
Now, if only I could grow a chocolate-peanut butter cup tree :}
I’m pretty sure my pantry is growning one.
hey girl- this looks so yummy! I love peanut butter and chocolate to!
oh wow.. these look amazing!
I’m pregnant and Reese’s Peanut Butter Cups have been my biggest craving… these look like actual heaven to me. Now to just find some of that elusive third trimester energy to make them!
Oh my gosh. I feel your pain. Hang in there girl.
This look so, so good!!