If Reese’s chocolate is one of your favorite guilty pleasures, try these delicious Reese’s Cupcakes. They’re decadent, flavorful, and perfect for chocolate lovers to enjoy.
Chocolate Peanut Butter Cup Cupcakes Recipe
Chocolate and peanut butter is one of the great flavor combinations that most people love. These cupcakes taste just the famous Reese’s peanut butter cup candy!
These cupcakes are moist and delicious. They combine the flavor of chocolate and peanut butter to create an incredible dessert worth sharing with your loved ones. These cupcakes are perfect for special occasions, too!
Why You’ll Love this Chocolate Reese’s Cupcakes Recipe:
- Decadent treat: The Reese’s Cupcakes are delicious and perfect for those who love both peanut butter and chocolate. They are full of flavor and have a moist crumb.
- Special occasion ready: These cupcakes are easy to make and perfect for sharing! Make them for a birthday, party or any other fun family get together.
I know you’ll love these Reese’s Magic Bars too!
How to Make Reese’s Cupcakes for Any Occasion
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your dry ingredients together in one bowl.
- Combine the wet ingredients together in a separate bowl.
- Gently combine the dry ingredients into the large bowl with the wet ingredients.
- Pour the batter into prepared cupcake liners.
- Bake for 15 minutes.
- Prepare the frosting by beating your butter and powdered sugar together.
- Add your peanut butter until fluffy.
- Add to a piping bag and pipe rosettes on top of the cooled cupcakes.
These cupcakes have a peanut butter-flavored frosting that pairs well with the chocolate cupcake. Not only does it go great with these cupcakes, but also with other cupcake flavors, including vanilla cupcakes.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
The frosting on these Reese’s cupcakes is a peanut butter flavored buttercream. It pairs exceptionally well with the moist chocolate cupcake. It truly is like eating a Reese’s peanut butter cup in cupcake form!
You can even add a mini Reese’s peanut butter cup to the top to make these cupcakes even more delicious. Chocolate sprinkles would also be a great addition!
Recipe Tips and Notes
If your frosting feels a bit too thick, you can thin it out with ease by adding a few teaspoons of milk into the mixture.
Use your favorite brand of peanut butter for the frosting. If you want to have some nut pieces in the mixture, you can use chunky peanut butter.
Be sure to wait until your cupcakes cool down completely before you add the frosting to them. If you frost them too soon, the frosting may begin melting into the cupcakes instead of sitting on top.
More Chocolate Recipes
No need to run out to grab a Reese’s candy bar when a craving hits. You can easily make these peanut butter and chocolate cupcakes at home! They are decadent and full of Reese’s inspired goodness.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Peanut Butter Cup Cupcakes Recipe
For the Cupcakes
For the Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2 cups powdered sugar 226 grams
- 3 tablespoons milk 43 grams, if needed
- ⅓ cup creamy peanut butter 90 grams
For the Cupcakes
- Preheat oven to 350°F and grease a 12-count cupcake tin with nonstick cooking spray. Set aside.
- In a medium bowl, whisk the flour, baking powder, cocoa powder, and sugar together. Set aside.1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 cup granulated sugar
- In a large bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla extract.2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet and stir until just combined.
- Fill each cupcake well ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
- Allow the cupcakes to cool completely before frosting them.
For the Frosting
- Using a stand or hand mixer, cream the butter on medium speed until smooth and creamy, about 2 minutes.½ cup unsalted butter
- On low speed, add the powdered sugar a few tablespoons at a time.2 cups powdered sugar
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
- If it is too thick/crumbly, add in the milk and beat until well combined.3 tablespoons milk
- Once the icing is light and fluffy, fold in the peanut butter. Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D).⅓ cup creamy peanut butter
- Frost the cupcakes as desired and enjoy.
- If your frosting feels a bit too thick, you can thin it out with ease by adding a few teaspoons of milk into the mixture.
- Use your favorite brand of peanut butter for the frosting. If you want to have some nut pieces in the mixture, you can use chunky peanut butter.
- Be sure to wait until your cupcakes cool down completely before you add the frosting to them. If you frost them too soon, the frosting may begin melting into the cupcakes instead of sitting on top.