Reese’s Chocolate Peanut Butter Cup Cupcakes – Pure Chocolate-PB Bliss
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Reese’s Chocolate Peanut Butter Cup Cupcakes: Two Favorites, One Amazing Bite 🍫🥜
Indulge in your favorite flavor combo—chocolate and peanut butter—with these show-stopping Reese’s Chocolate Peanut Butter Cup Cupcakes. Moist chocolate cupcakes are filled with hidden Reese’s Cups, then crowned with silky peanut butter frosting and even more Reese’s on top. They’re rich, playful, and simply irresistible.
Why I Love This Recipe
- Secret candy center: Biting into a hidden Reese’s Cup makes every bite a fun surprise.
- Flavor harmony: The chocolate-peanut butter duo is classic and deeply satisfying.
- Party-ready appearance: With piped frosting and candy toppings, they look as good as they taste.
- Fan favorite: Perfect for birthdays, celebrations—or just a decadent weekend bake!
Ingredients
Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk (or milk + ½ tbsp vinegar)
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (to deepen chocolate flavor)
- 12 mini or regular Reese’s Peanut Butter Cups (freeze 10 min before baking)
Peanut Butter Frosting:
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup creamy peanut butter
- 2½ cups powdered sugar
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Melted chocolate or ganache drizzle
- Chopped Reese’s Cups or minis
Instructions
1. Bake the Cupcakes
- Preheat to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, egg, and vanilla; mix until smooth.
- Stir in hot water or coffee (batter will be thin).
- Fill liners halfway, place a frozen Reese’s Cup in each, and top with more batter (¾ full).
- Bake 18–20 minutes, avoiding the candy with your toothpick test.
- Cool in the pan 5 minutes, then transfer to a rack.
2. Make the Frosting
Beat butter and peanut butter until smooth and fluffy. Gradually add powdered sugar. Mix in vanilla, salt, and cream until light and spreadable.
3. Decorate
Pipe or spread frosting on cooled cupcakes. Drizzle melted chocolate and top with chopped or mini Reese’s cups.
Tips for Perfect Cupcakes
- Freeze your candy cups before baking to prevent melting and maintain shape.
- Thin batter is normal due to the hot liquid—helps make moist cupcakes.
- Customize your toppings with ganache, chopped candy, or even a sprinkle of sea salt.
- Make ahead: Bake and freeze unfrosted cupcakes. Thaw, frost, and decorate when ready.
Serving & Pairing Suggestions
Serve these cupcakes alongside other indulgent treats like:
- Brownie Batter Dip – for an extra chocolate layer of yum
- No-Bake Oreo Cream Pie – for a party-ready dessert table
- Edible Cookie Dough – to round out the chocolate-peanut butter extravaganza
Storage & Leftovers
- Room temp: These cupcakes stay fresh in an airtight container for 2–3 days.
- Refrigerate: Store for up to 5 days—serve at room temperature for best texture.
- Freeze: Freeze unfrosted cupcakes wrapped individually for up to 3 months. Thaw and frost before serving.
Final Thoughts
These Reese’s Chocolate Peanut Butter Cup Cupcakes are indulgent, fun, and totally crave-worthy. With hidden candy centers, decadent frosting, and irresistible flavor harmony, they’re a dessert lover’s dream. Bake a batch and watch them disappear—everyone’s favorite cupcake moment!
Reese’s Chocolate Peanut Butter Cup Cupcakes – Pure Chocolate-PB Bliss
Reese’s Chocolate Peanut Butter Cup Cupcakes: Two Favorites, One Amazing Bite 🍫🥜
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk (or milk + ½ tbsp vinegar)
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (to deepen chocolate flavor)
- 12 mini or regular Reese’s Peanut Butter Cups (freeze 10 min before baking)
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup creamy peanut butter
- 2½ cups powdered sugar
- ¼ cup heavy cream or milk
- Pinch of salt
- Melted chocolate or ganache drizzle
- Chopped Reese’s Cups or minis
- Instructions:
- 1. Bake the Cupcakes:
- Preheat to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, egg, and vanilla; mix until smooth.
- Stir in hot water or coffee (batter will be thin).
- Fill liners halfway, place a frozen Reese’s Cup in each, and top with more batter (¾ full).
- Bake 18–20 minutes, avoiding the candy with your toothpick test.
- Cool in the pan 5 minutes, then transfer to a rack.
- 2. Make the Frosting:
- 3. Decorate:
- Tips for Perfect Cupcakes:
- Freeze your candy cups before baking to prevent melting and maintain shape.
- Thin batter is normal due to the hot liquid—helps make moist cupcakes.
- Customize your toppings with ganache, chopped candy, or even a sprinkle of sea salt.
- Make ahead: Bake and freeze unfrosted cupcakes. Thaw, frost, and decorate when ready.
- Serving & Pairing Suggestions:
- Brownie Batter Dip – for an extra chocolate layer of yum
- No-Bake Oreo Cream Pie – for a party-ready dessert table
- Edible Cookie Dough – to round out the chocolate-peanut butter extravaganza
- Storage & Leftovers:
Instructions
- Bake the Cupcakes: Preheat to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, egg, and vanilla; mix until smooth.
- Stir in hot water or coffee (batter will be thin).
- Fill liners halfway, place a frozen : Reese’s Cup in each, and top with more batter (¾ full).
- Bake 18–20 minutes, avoiding the candy with your toothpick test.
- Cool in the pan 5 minutes, then transfer to a rack.
- Make the Frosting: Beat butter and peanut butter until smooth and fluffy. Gradually add powdered sugar. Mix in vanilla, salt, and cream until light and spreadable.
- Decorate: Pipe or spread frosting on cooled cupcakes. Drizzle melted chocolate and top with chopped or mini Reese’s cups.
- Tips for Perfect Cupcakes: Freeze your candy cups before baking to prevent melting and maintain shape.
- Thin batter is normal due to the hot liquid—helps make moist cupcakes.
- Customize your toppings with ganache, chopped candy, or even a sprinkle of sea salt.
- Make ahead: Bake and freeze unfrosted cupcakes. Thaw, frost, and decorate when ready.
- Serving & Pairing Suggestions: Serve these cupcakes alongside other indulgent treats like:
- Brownie : Batter Dip – for an extra chocolate layer of yum
- No-Bake : Oreo Cream Pie – for a party-ready dessert table
- Edible : Cookie Dough – to round out the chocolate-peanut butter extravaganza
- Storage & Leftovers: Room temp: These cupcakes stay fresh in an airtight container for 2–3 days.
- Refrigerate: Store for up to 5 days—serve at room temperature for best texture.
- Freeze: Freeze unfrosted cupcakes wrapped individually for up to 3 months. Thaw and frost before serving.
- Final Thoughts: These Reese’s Chocolate Peanut Butter Cup Cupcakes are indulgent, fun, and totally crave-worthy. With hidden candy centers, decadent frosting, and irresistible flavor harmony, they're a dessert lover’s dream. Bake a batch and watch them disappear—everyone’s favorite cupcake moment!
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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