There’s something irresistible about chocolate and peanut butter together.
These Reese’s Peanut Butter Cupcakes take that classic combo and turn it into the ultimate dessert—rich chocolate cupcakes with a hidden peanut butter cup center, topped with creamy peanut butter frosting.
Perfect for parties or a fun weekend bake!
Why You’ll Love This Recipe
The cupcakes are super moist thanks to sour cream.
Each cupcake hides a surprise Reese’s peanut butter cup in the center.
The frosting is creamy, fluffy, and full of peanut butter flavor.
They look bakery-style but are easy enough for beginner bakers.
What You’ll Need (Ingredient Highlights)
Chocolate cake mix gives you a quick base with rich flavor.
Sour cream adds moisture and tenderness to the crumb.
Mini Reese’s peanut butter cups are tucked inside and used as garnish.
Creamy peanut butter blends into the frosting for smooth, nutty sweetness.
Powdered sugar helps create a light and fluffy buttercream.
Pro Tips Before You Start
Use room temperature ingredients so the batter mixes evenly.
Don’t overfill cupcake liners—halfway is perfect to prevent overflow.
Chop extra Reese’s cups for a fun garnish on top of the frosting.
For bakery-style swirls, use a large piping tip like Wilton 2D or 1M.
How to Make Reese’s Peanut Butter Cupcakes
Step 1 – Prepare the oven and pan
Preheat oven to 350°F (175°C).
Line a cupcake pan with paper liners.
Step 2 – Make the cupcake batter
In a large bowl, mix cake mix, eggs, sour cream, and vegetable oil until smooth.
Scrape down the bowl, then beat on medium-high speed for 3 minutes.
Step 3 – Fill and add the surprise center
Fill each cupcake liner halfway with batter.
Press one mini Reese’s peanut butter cup into the center of each.
Step 4 – Bake the cupcakes
Bake for 15–18 minutes, or until a toothpick inserted in the cake (not the candy) comes out clean.
Let cool completely.
Step 5 – Make the peanut butter frosting
Beat butter and peanut butter together until creamy.
Add powdered sugar, vanilla, and milk.
tart on low speed until combined, then beat on high until light and fluffy.
Add more milk if needed for consistency.
Step 6 – Frost and garnish
Pipe frosting onto cooled cupcakes.
Garnish with chopped Reese’s for extra indulgence.
What to Serve Them With
Serve with a cold glass of milk for the ultimate pairing.
Pair with coffee for a rich afternoon treat.
Add to a dessert table for birthdays or holidays.
Variations / Substitutions
Swap chocolate cake mix for yellow or peanut butter cake mix.
Use Reese’s Pieces or chopped candy bars instead of mini cups.
Try cream cheese frosting instead of peanut butter for a lighter topping.
Storage & Leftovers
Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days, bringing to room temperature before serving.
Freeze unfrosted cupcakes for up to 2 months, then thaw and frost when ready.
FAQs
Can I use full-size Reese’s instead of mini cups?
Yes, just cut them in half before pressing into the batter.
Do I need a stand mixer for the frosting?
No, a hand mixer works fine—just beat until fluffy.
Can I double the recipe for a party?
Absolutely, just bake in batches as needed.
How do I know when the cupcakes are done?
The tops should spring back lightly when touched, and a toothpick in the cake portion should come out clean.
Can I make these ahead of time?
Yes, bake the cupcakes a day ahead and frost before serving.
Is the frosting stable in warm weather?
It holds up at room temperature but may soften in heat—keep cool for best results.
Final Thoughts
Reese’s Peanut Butter Cupcakes are a dream for chocolate and peanut butter lovers.
With a hidden candy inside and fluffy frosting on top, they’re as fun to make as they are to eat.
Perfect for celebrations or whenever you crave something sweet and indulgent.
Reese’s Peanut Butter Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Mix cake mix, eggs, sour cream, and oil until smooth. Beat for 3 minutes.
- Fill liners halfway, press one mini Reese’s in each.
- Bake 15–18 minutes until done. Cool completely.
- For frosting, beat butter and peanut butter until creamy.
- Add powdered sugar, vanilla, and milk. Beat until fluffy, adding milk if needed.
- See full steps with tips & photos → https://theboatshedcafe.com/reeses-peanut-butter-cupcakes/
Notes
- Using sour cream makes the cupcakes extra moist.
- Freeze the Reese’s cups for 10 minutes before baking to help them keep shape.
- Store frosted cupcakes in an airtight container for up to 3 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.