Reese’s cups are one of my guilty pleasures, and these Reese’s cupcakes have all that great peanut butter and chocolate flavor in cupcake form! These rich and decadent chocolate cupcakes topped with creamy peanut butter buttercream are a nice change of pace from the old standard candy. They’re fluffy and perfectly sweet with plenty of peanut butter flavor.
These Reese’s cupcakes are what I want to eat every birthday for the rest of my life. Chocolate and peanut butter is a decadent combination that I never get tired of, and these easy cupcakes really bring the flavor. I used boxed cake mix and a simple 3-ingredient buttercream frosting to make this recipe so easy to make and so rewarding to eat!
What’s in This Reese’s Cupcake Recipe?
- Chocolate Cake Mix: Makes these cupcakes super simple.
- Milk: Adds moisture to the cupcakes and helps thin the peanut butter in the frosting so it maintains a pipeable consistency.
- Vegetable Oil: Makes the cupcakes moist and rich.
- Eggs: Help bind the cupcakes and keep them moist.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Peanut Butter: Adds richness and peanut butter flavor to the frosting. I recommend using creamy peanut butter for a smooth and cohesive frosting. Crunchy peanut butter may clog the piping tip.
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How to Store and Reheat
Store leftover Reese’s cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Tips for Success
- 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.
- 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.
- 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.
- 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!
Reese’s Cupcakes Recipe
Ingredients
For the Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup milk room temperature
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2 cups powdered sugar
- 3 tablespoons milk if needed
- ⅓ cup creamy peanut butter
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer (optional)
- Hand Mixer (optional)
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and grease a 12-count cupcake tin with nonstick cooking spray. Set aside.
- In a large bowl, mix the cake mix, milk, oil, and eggs together.13.25 ounces chocolate cake mix, 1 cup milk, ½ cup vegetable oil, 3 large eggs
- 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.
Notes
How to Make Reese’s Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, grease a 12-count cupcake tin with nonstick cooking spray, and set aside. In a large bowl, mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of milk, ½ cup of vegetable oil, and 3 large eggs together.
Bake the Cupcakes: 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.
Beat the Frosting: Using a stand or hand mixer, cream ½ cup of unsalted butter on medium speed until smooth and creamy, about 2 minutes. On low speed, add 2 cups of powdered sugar a few tablespoons at a time. 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 3 tablespoons of milk and beat until well combined.
Add the Peanut Butter: Once the icing is light and fluffy, fold in ⅓ cup of creamy peanut butter. Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D).
Frost the Cupcakes: Frost the cupcakes as desired and enjoy.
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