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The Boat Shed Kitchen

Reese’s Peanut Butter Cupcakes

These rich and indulgent Reese’s peanut butter cupcakes are a dream for chocolate and peanut butter lovers. With a surprise Reese’s cup baked inside and a creamy peanut butter frosting on top, they’re the ultimate party treat!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 16 cupcakes
Calories: 310
Ingredients Method Notes

Ingredients
  

Cupcakes:
  • 1 15.25 ounce chocolate cake mix
  • 3 eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 32 –40 Reese's mini peanut butter cups unwrapped
Peanut Butter Frosting:
  • ½ cup unsalted butter
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk or more as needed

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. Mix cake mix, eggs, sour cream, and oil until smooth. Beat for 3 minutes.
  3. Fill liners halfway, press one mini Reese’s in each.
  4. Bake 15–18 minutes until done. Cool completely.
  5. For frosting, beat butter and peanut butter until creamy.
  6. Add powdered sugar, vanilla, and milk. Beat until fluffy, adding milk if needed.
  7. 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.