Reese's Chocolate Peanut Butter Cupcakes

Reese's chocolate and peanut butter cupcakes, decorated with caramel frosting, Reese's Pieces, and Reese's Peanut Butter Cups.

Reese's Chocolate Peanut Butter Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cool Time: 30

Total Time: 1 10

Servings: cupcakes

Calories: 449kcal

Author: Becky Hardin

Inspired by my favorite Reese's candies, these chocolate and peanut butter cupcakes are easy to make and fun to decorate!

Print Recipe

Equipment

Cupcake Tin
Hand Mixer or Stand Mixer

Ingredients

Reese's Chocolate Cupcakes:

¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
5 ounces plain Greek yogurt or sour cream
1 teaspoon pure vanilla extract
10 ounces Reese’s Peanut Butter Chips *

Caramel Buttercream Frosting:**

¾ cup unsalted butter room temperature
1 teaspoon pure vanilla extract
⅓ cup caramel sauce
¼ teaspoon kosher salt
1 tablespoon heavy cream
4 cups powdered sugar

Decorate:

Reese’s Pieces ***
Reese's Mini Peanut Butter Cups ***

Instructions

Make the Cupcakes:

Preheat the oven to 350℉. Fill a cupcake tin with liners.
Sift the flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl.
¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
Whisk to combine.
In another mixing bowl, beat the softened butter and sugar together on low speed.
½ cup unsalted butter, ¾ cup granulated sugar
Blend in the eggs, one at a time, scraping the bowl after each addition.
2 large eggs
Add the Greek yogurt and vanilla, scraping the bowl to be sure everything is combined. Beat on medium speed for 60 seconds.
5 ounces plain Greek yogurt, 1 teaspoon pure vanilla extract
Add the dry mixture to the wet mixture, a third at a time, and mix for 2 minutes, scraping the bowl periodically to be sure everything is combined.
Add in the Reese’s Peanut Butter Chips and stir to combine.
10 ounces Reese’s Peanut Butter Chips
Fill lined cupcake wells to the three-quarters level.
Bake for 18-20 minutes.

Insert a toothpick in the center, and ensure it comes out clean (no wet batter).

Cool completely on a wire rack before frosting.

Make the Frosting:

Beat butter using an electric mixer until soft and fluffy.
¾ cup unsalted butter
Add vanilla, caramel sauce, and salt, mixing until combined.
1 teaspoon pure vanilla extract, ⅓ cup caramel sauce, ¼ teaspoon kosher salt
Stir in powdered sugar, 1 cup at a time, mixing on low speed, scraping the bowl after each addition.
4 cups powdered sugar
Add heavy cream. Beat on medium-high speed for at least 2 minutes, or until the mixture is light and fluffy.
1 tablespoon heavy cream
Adjust the final consistency by adding a little more cream or powdered sugar.

Decorate:

Transfer the buttercream frosting to a piping bag fitted with your favorite tip.
Pipe swirls of frosting onto the cooled cupcakes, and decorate with Reese’s Pieces and Mini Peanut Butter Cups as desired. Enjoy!
Reese’s Pieces, Reese's Mini Peanut Butter Cups

Notes

*You can use any type of peanut butter chips instead of Reese's brand. Or you can bake Reese's Pieces candies into the cupcakes.

**Instead of making your own frosting, you can use a jar of store-bought frosting in any flavor.

***Use as many or as few Reese's Pieces or Peanut Butter Cups as you like. The final decorating step is totally up to you.

Becky's Top Tips:

Using room temperature dairy will make mixing much easier, and create a smoother batter.
Don't over-mix the batter. Combine wet and dry ingredients just until you get a mostly-wet batter--a few dry bits are okay.
Instead of a piping bag, place frosting in a resealable bag and cut off the tip of one corner. You can also frost simply with a butter knife, icing spatula, or small rubber spatula.

Storage: Store cupcakes in an airtight container at room temperature for 2 days, in the fridge for 4 days, or in the freezer for 3 months. For best results, store unfrosted cupcakes, and frost before serving.

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