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These Reese's Peanut Butter Cupcakes are always a crowd favorite! Chocolate cupcakes with peanut butter frosting and a Reese's chocolate baked in the center.
It's been really difficult writing this post, editing the pictures and getting it ready to share with you guys. It's been a constant reminder that ALL I WANT is another one! 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.
Use a standard muffin pan and place a muffin liner in each muffin cup. Fill with chocolate cupcake batter until each liner is half full. Place a Reese's peanut butter cup in the center of each cup filled with batter. Now your cupcakes are ready to bake! Be sure to allow them to cool completely before frosting.
When your guests are ready to eat one they'll find a happy suprise in the center: a Reese's chocolate!
The peanut butter frosting is the really winner with these cupcakes and it couldn't be easier to make.
How to make peanut butter frosting:
My biggest tip for making peanut butter frosting is to use a commercial brand of peanut butter, NOT natural or homemade peanut butter! I recommend Skippy of Jif. If you use a different kind of peanut butter you may experience separating, oily or texture issues.
Start by using an electric mixer to mix together the butter and peanut butter until completely smooth.
Add the powdered sugar, vanilla and milk and mix again until smooth. The butter/powdered sugar/milk ratio here always yields a perfect thick and smooth frosting for me. If you'd like it a little thicker add a bit more powdered sugar, or if you'd like it thinner, add an extra splash of milk.
Once the cupcakes have cooled, frost them with the peanut butter frosting. I used a Wilton 1M decorating tip and an Ateco decorating bag to frost these cupcakes, but you could even use a plastic ziplock bag with a small hole snipped from the corner to pipe the frosting on.
*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!
Try my other popular cupcake recipes:
- German Chocolate Cupcakes
- Chocolate Cupcakes with Oreo Cream Frosting
- Caramel Filled Chocolate Cupcakes
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Chocolate Peanut Butter Cupcakes
Ingredients
For the Chocolate Cupcakes*
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup milk
- 1/4 cup oil, (vegetable or canola oil)
- 2 heaping Tablespoons plain Greek yogurts
- 30 mini Reese's Peanut Butter Cups, , divided
For the Peanut Butter Frosting:
- 1/2 cup butter, , room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
Instructions
- 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 ½ full.
- Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
- Beat together butter, and peanut butter and mix until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk and mix 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 gently press into frosting.
- Store leftover cupcakes, covered, in the fridge for 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
The material in this blog post references the trademarked brand “Reese's.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company or any of its affiliates.
*I originally shared this recipe April 2015. Updated June 2018.
Looks yummy. Can’t wait to make. Do you use unsalted butter or salted?
Thanks!
You can use either. If you use unsalted butter for the frosting, you could add a tiny pinch of salt, if you want. 🙂
Thanks!! ?
How many cupcakes is this recipe supposed to make?
This recipe makes 2 dozen cupcakes
Why do you use greek yogurt? Is there something else that can be used besides sour cream as well?
Greek yogurt and/or sour cream make the cake moist. You could try substituting buttermilk.
My wife made these for a family party and they were a huge hit. Everyone asked for the recipe. Thank you!
I don’t have greek yogurt on hand. Is there something else I can use?
You could substitute sour cream!
I made the Reese’s Peanut Butter Cupcakes and had a problem with the frosting. It was entirely too oily from the 1 1/2 cups of smooth peanut butter and the 1 stick of butter. I did use evaporated milk. It actually never got a light and creamy consistency to it like in the picture. I added more powdered sugar and continued to whip it but it still was separated. I finally patted it between my hands to apply it to a cupcake, like I would fondant. My hands were very oily. It did have a great taste. Please advise. Thank you.
I had exactly the same problem. I am using homemade peanut butter (just peanuts in my Blendtec) without sugar added, followed the recipe amounts for the powdered sugar and the evaporated milk but had exactly the same experience. Help!
I also had the exact same issue – made two batches and both were terribly oily and unusable. Ended up googling a peanut butter frosting recipe and using that instead
I also had the exact same issue – made two batches and both were terribly oily and unusable. Ended up googling a peanut butter frosting recipe and using that instead
I can’t finde the recipe! Why is that? There’s just a link but I can’t open it…
Hi Lola, I’m so sorry, my site had a some technical problems this morning for a short window of time. It should be fixed now! Let me know if you need anything else! Hope you enjoy the cupcakes!
For those who love peanut butter, this recipe will become a favorite. The mint brownies look tasty as well.
If I make these the day before do I need to refrigerate them or can they stay loosely covered at room temperature overnight?
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!
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!
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.