You know that moment when you bite into a Reese’s and get that perfect mix of chocolate and peanut butter? That’s exactly what these Reese’s Peanut Butter Cupcakes deliver—but even better because they’re homemade. I’ve been baking these for years, and they’re always the first to disappear at parties. The secret? A gooey Reese’s cup hidden inside a fudgy brownie cupcake, topped with the creamiest peanut butter frosting. Trust me, once you try these, you’ll never go back to plain cupcakes again. They’re my foolproof way to impress guests (or just treat yourself!).
Why You’ll Love These Reese’s Peanut Butter Cupcakes
Let me tell you why these cupcakes are my absolute go-to dessert—they’re impossible to resist! Here’s what makes them so special:
- Surprise inside: That moment when someone bites into one and discovers the whole Reese’s cup hidden at the bottom? Priceless. The chocolate-peanut butter combo melts perfectly into the fudgy brownie base.
- Easy as pie (or cupcakes!): No fancy techniques here—just mix, bake, and frost. Even if you’re not a baking pro, you’ll nail these on the first try.
- Crowd-pleaser magic: I’ve brought these to potlucks, birthdays, and even just casual dinners, and they disappear every single time. Kids and adults alike go crazy for them.
- Texture heaven: The contrast between the soft brownie, creamy peanut butter cup, and fluffy frosting is what dessert dreams are made of.
- Customizable fun: Swap in mini Reese’s, drizzle with chocolate, or mix crunchy peanut butter into the frosting—they’re your canvas!
Seriously, these cupcakes are happiness baked into a liner. Once you make them, you’ll understand why they’re my most-requested recipe!
Ingredients for Reese’s Peanut Butter Cupcakes
Gathering the right ingredients is half the battle—and trust me, these simple staples come together to create something magical. Here’s what you’ll need:
- 18.3 ounce box chewy fudge brownie mix: The base of our cupcakes! I always use the family-sized box for extra fudginess.
- ½ cup vegetable oil: Keeps the brownie batter super moist. Don’t substitute butter here—it changes the texture.
- ¼ cup water: Just enough to bring everything together without making the batter too thin.
- 2 large eggs, room temperature and beaten: Room temp eggs blend smoothly into the batter. Cold eggs can make it lumpy.
- 24 full-size Reese’s peanut butter cups, unwrapped: The star of the show! Minis work too if you prefer more peanut butter pockets.
- 1¼ cups creamy peanut butter: For the frosting—use your favorite brand, but avoid the natural kind (it separates!).
- ¾ cup salted butter, softened: Softened butter creams perfectly with the peanut butter. Leave it on the counter for 30 minutes first.
- 1½ tsp pure vanilla extract: The secret depth-builder in the frosting. Imitation vanilla just won’t cut it.
- 2¼ cups powdered sugar: Sift it first to avoid lumpy frosting.
- 3-5 tablespoons whole milk: Add gradually until the frosting reaches that dreamy, pipeable consistency.
- 1½ cups Reese’s minis, unwrapped (optional garnish): Because more Reese’s is always better—these add crunch and visual appeal!
See? Nothing fancy—just pantry staples and a whole lot of peanut butter love. Now let’s bake!
How to Make Reese’s Peanut Butter Cupcakes
Alright, let’s get baking! These cupcakes come together in a few simple steps, but I’ll walk you through each one to make sure they turn out perfect. Trust me—it’s easier than you think!
Preparing the Brownie Batter
First things first: grab a medium bowl and dump in that brownie mix. Add the oil, water, and beaten eggs, then stir just until everything’s combined. Here’s the key—don’t overmix! A few lumps are totally fine. Overmixing makes the batter tough, and we want these cupcakes fudgy and tender.
Assembling and Baking
Now for the fun part! Line your muffin pans with cupcake liners (I give them a quick spritz of nonstick spray too, just to be safe). Place one Reese’s cup in the bottom of each liner—yes, a whole one! Then spoon about 1½ tablespoons of brownie batter over each cup, covering it completely. Pop them in the oven at 350°F for 20 minutes. They’re done when the tops look set but still soft. Let them cool completely—patience is key—or your frosting will melt right off!
Making the Peanut Butter Frosting
While the cupcakes cool, let’s whip up that dreamy frosting. In a stand mixer or with a hand mixer, beat the softened butter, peanut butter, and vanilla on medium-high for 1½–2 minutes until it’s smooth and fluffy. Now, add the powdered sugar ½ cup at a time, alternating with a splash of milk. Keep mixing until it’s creamy but still holds its shape—you want it thick enough to pipe but not stiff. If it’s too thick, add a bit more milk; too thin? A little extra powdered sugar.
Decorating the Cupcakes
Time for the grand finale! Fit a piping bag with an open star tip and fill it with frosting. Hold the bag about ½ inch above the cupcake center and squeeze with steady pressure to form a star. Then, gently swirl outward in a C shape until you’ve covered the top. Finish with a few Reese’s minis on each one—because why not? Now step back and admire your masterpiece!
Tips for Perfect Reese’s Peanut Butter Cupcakes
After making these cupcakes more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s how to nail them every single time:
- Room temp is your friend: Cold eggs make lumpy batter, and hard butter won’t cream properly. Leave everything out for 30 minutes before starting—it’s worth the wait!
- Don’t peek! Resist opening the oven door before 20 minutes. Those cupcakes need steady heat to rise properly around their peanut butter treasure.
- Cool completely: I know it’s tempting, but warm cupcakes = melty frosting disaster. Let them sit until no warmth comes through the liners.
- Frosting too thick? Add milk a teaspoon at a time. Too thin? Pop it in the fridge for 10 minutes to firm up before piping.
- Storage smarts: Keep these in an airtight container—they’ll stay fresh for 3 days (if they last that long!). The frosting actually gets better as it settles into the cupcake.
Follow these simple tips, and you’ll have bakery-worthy cupcakes that’ll have everyone begging for the recipe!
Variations and Substitutions
Want to mix things up? This recipe is super flexible! Here are my favorite twists:
- Chocolate lovers: Swap Reese’s cups for dark chocolate peanut butter cups—the deeper flavor pairs amazingly with the brownie base.
- Nutty alternatives: Use almond butter or cashew butter in the frosting for a fun flavor change (just keep the same creamy texture).
- Crunch factor: Mix chopped peanuts or pretzel bits into the frosting for extra texture.
- Mini magic: Use 2-3 mini Reese’s per cupcake instead of one big one—more peanut butter pockets!
The best part? You can’t mess these up—every version tastes incredible!
Storing and Serving Reese’s Peanut Butter Cupcakes
These cupcakes stay delicious for days—if they last that long! Pop them in an airtight container at room temperature, and they’ll keep their perfect texture for up to 3 days. Want to bring back that fresh-baked warmth? A quick 10-second zap in the microwave makes the Reese’s center gloriously gooey again. Serve them with a cold glass of milk or a hot cup of coffee—the combo is pure magic. Trust me, that peanut butter-chocolate pairing tastes even better with your favorite drink alongside!
Reese’s Peanut Butter Cupcakes Nutritional Information
Just so you know—these nutritional values are estimates since ingredients can vary. But here’s the scoop per cupcake (and let’s be honest, nobody stops at just one!):
- Calories: 320
- Sugar: 25g
- Fat: 18g
- Protein: 5g
Totally worth every delicious bite if you ask me! For exact numbers, always check your specific ingredient labels.
FAQs About Reese’s Peanut Butter Cupcakes
Got questions? I’ve got answers! Here are the most common things people ask me about these irresistible cupcakes:
Can I use mini Reese’s instead of full-size?
Absolutely! I actually love using 2-3 minis per cupcake—they create little pockets of peanut butter goodness throughout the brownie. Just press them into the batter gently before baking.
Help—my frosting is too runny!
No panic! Pop it in the fridge for 10-15 minutes to firm up. If it’s still too soft, mix in a bit more powdered sugar (a tablespoon at a time) until it holds its shape when you lift the mixer.
Can I make these ahead of time?
You bet! Bake the cupcakes a day ahead and store them unfrosted at room temp. Make the frosting separately and refrigerate it—just let it soften at room temp for 30 minutes before piping.
Why did my peanut butter cups sink?
If your batter was too thin, the cups might drop. Next time, use slightly less water (maybe 3 tablespoons instead of ¼ cup) and make sure your oven’s fully preheated before baking.
Can I freeze these?
Totally! Freeze unfrosted cupcakes for up to 2 months. Thaw at room temp, then frost fresh. The frosting itself doesn’t freeze well—it gets grainy.
Share Your Reese’s Peanut Butter Cupcakes
Made these? I’d love to hear how they turned out! Snap a pic and tag me—seeing your creations is my favorite part. And if you tweaked the recipe, tell me your genius twists! Check out more inspiration on Pinterest.
Print
Decadent Reese’s Peanut Butter Cupcakes That Wow Everyone
- Total Time: 45 minutes
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
Delicious cupcakes with a Reese’s peanut butter cup center, topped with creamy peanut butter frosting and garnished with Reese’s minis.
Ingredients
- 18.3 ounce box chewy fudge brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs, room temperature and beaten
- 24 full-size Reese’s peanut butter cups, unwrapped (or 24 miniature)
- 1¼ cups creamy peanut butter
- ¾ cup salted butter, softened
- 1½ tsp pure vanilla extract
- 2¼ cups powdered sugar
- 3–5 tablespoons whole milk
- 1½ cups Reese’s minis, unwrapped (optional garnish)
Instructions
- Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake liners and lightly spray with nonstick spray.
- Add the brownie mix to a medium bowl. Stir in the oil, water, and beaten eggs until just combined. Don’t overmix.
- Place 1 peanut butter cup in the bottom of each cupcake liner. Spoon 1½ tablespoons of brownie mix on top of each peanut butter cup.
- Bake for 20 minutes. Let cool completely before frosting.
- Using a stand mixer or hand mixer on medium-high speed, beat together the softened butter, peanut butter, and vanilla extract for 1½-2 minutes until smooth.
- Add the powdered sugar ½ cup at a time, alternating with the milk, until completely incorporated and smooth.
- Fill a decorator’s bag fitted with an open star tip with the frosting. Hold the bag about ½ inch from the center of the cupcake and squeeze with even pressure to form the center of a star swirl.
- Keeping the tip elevated, follow the outer line of the star, making a C shape around it until the swirl connects. Repeat for all cupcakes.
- Sprinkle a few Reese’s minis over each frosted cupcake for the perfect finish.
Notes
- Use room temperature eggs for best results.
- Do not overmix the brownie batter.
- Let cupcakes cool completely before frosting.
- Adjust milk in frosting for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg