Reese’s Peanut Butter Cupcakes

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Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center. 

Reese's Peanut Butter Cupcakes from

Reese's Peanut Butter Cupcakes from

Reese's Peanut Butter Cupcakes from

Reese's Peanut Butter Cupcakes from

It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three. I’ve been dreaming of them ever since I made them.  Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter. 

*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes. I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch!  Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix! 

Reese's Peanut Butter Cupcakes
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For the Chocolate Cupcakes*
  1. 1 box chocolate cake mix
  2. 4 eggs
  3. 1 cup milk
  4. 1/4 cup vegetable oil
  5. 2 heaping Tbsp Greek yogurt
  6. 30 mini Reese's cups, divided
For the Peanut Butter Frosting
  1. 1/2 cup (1 stick) butter, room temperature
  2. 1 1/2 cups creamy peanut butter
  3. 2 cups powdered sugar
  4. 1 1/2 tsp vanilla
  5. 1/2 cup evaporated milk or cream
  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. Place a Reese's PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese's can still be showing, like photo above). Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
  1. Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until combined. Add cream or milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Frost cupcakes (I used a wilton 1M tip in the photos above). Chop up the remaining pieces of Reese's and sprinkle on top of the frosting.
  1. *For a completely "from scratch" chocolate cupcake recipe, here's my favorite:
Tastes Better From Scratch

 Try some of my other favorite chocolate cake desserts:

Chocolate Cake with Chocolate Mousse Filling



Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies recipe on

 Mint Brownies



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  1. Sylvia Ann says

    I can’t wait to try these! I am wondering if I should keep the cupcakes refrigerated before serving them?

    • says

      Hi Sylvia, They would do well, covered, in the fridge, before you serve them. Let them sit at room temp for at least 10 minutes or so to allow the frosting to soften before you serve them 🙂 Hope you love them!

  2. says

    These look sooo good! Question though….why is your site called “tastes better from scratch” when these are clearly not made from scratch. A box cake? Really? Not really from scratch but if you say so…

    • says

      Hi Jennifer, you must have missed my “disclaimer” right above the recipe. I address why I’m using a doctored cake mix, AND I have a link to my favorite homemade chocolate cupcakes recipe if you want to make them from scratch.

  3. Natalia says

    These look so good and i’m so excited to make them!!!
    Question: How long do these last?? And the frosting?? Like if I put frosted cupcakes in a box how long will the last? Or would they last longer if I had them kept seperately from the frosting?

    • says

      Hi Natalia, If you put the cupcakes in a box and they were well covered (like a bakery cupcake box) you could refrigerate them and they’d be great for about 1-3 days. If you have to store them at room temperature they would really be best the same day, possibly the next day. Another option would be to make the frosting and store it in the fridge for several days in an airtight container. Then make the cupcakes and store them in a ziplock freezer bag for several days. On the day you are ready to serve them, remove the frosting from the fridge a few hours in advance to let it come to room temperature. Then frost them. 🙂 Hope that helps!

  4. Erin Powers says

    I am pretty upset with myself for using this recipe right now. They are for my sons Valentines Day party today, and the cake part is AWFUL. Cardboard dry. I followed this recipe to a T. I am a dessert caterer, I KNOW better than to follow a recipe, but was pimched for time. Will not ever use this “cake” recipe again. Grrrrr….

    • says

      Hi Erin, I’m really sorry you had a bad experience with the cake recipe. I really don’t know how they could turn out dry–this recipe is just a “doctored” cake mix. Do boxed cake mixes usually turn out dry for you? What altitude are you?

  5. Louisa says

    These look so yummy!! I want to make them for my sons birthday party, which is tonight. Can I substitute the Greek yogurt with sour cream?

  6. Lynn Parry says

    I tried these and the candy sunk to the bottom and when taking the cupcake out of the paper the candy stuck to the paper. Not good. Will not make again!

    • Amy says

      I greased my cupcake liners and before placing the peanut butter cup into the batter I dipped the bottom in a bit of flour. This keeps the candy from sinking completely to the bottom.

  7. MM says

    If I make these the day before do I need to refrigerate them or can they stay loosely covered at room temperature overnight?

    • says

      Either way is fine! I usually refrigerate mine, but room temperature is fine to. You could place a big tupperware or bowl over them so that the frosting doesn’t get smashed. Good luck!


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