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REESE’S PEANUT BUTTER CUPCAKES

Indulge in the ultimate dessert experience with our REESE’S Peanut Butter Cup Cupcakes recipe. Perfectly blending the rich, creamy texture of peanut butter with the luxurious depth of chocolate, these cupcakes are a dream come true for dessert lovers. Each bite reveals a mini REESE’S Peanut Butter Cup surprise, making it an irresistible treat for any occasion.

Ingredients

Scale
  • 1 cupall-purpose flour1/2 cupunsweetened cocoa powder3/4 teaspoonbaking powder1/2 teaspoonbaking soda1/4 teaspoonsalt1/2 cupunsalted butter, softened1 cupsugar2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1/2 cupunsweetened cocoa powder3/4 teaspoonbaking powder1/2 teaspoonbaking soda1/4 teaspoonsalt1/2 cupunsalted butter, softened1 cupsugar2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 3/4 teaspoonbaking powder
  • 1/2 teaspoonbaking soda1/4 teaspoonsalt1/2 cupunsalted butter, softened1 cupsugar2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1/4 teaspoonsalt1/2 cupunsalted butter, softened1 cupsugar2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1/2 cupunsalted butter, softened
  • 1 cupsugar2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 2eggs1 teaspoonvanilla extract1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1 teaspoonvanilla extract
  • 1/2 cupbuttermilk1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1/4 cuphot water12mini REESE’S Peanut Butter CupsFor the Frosting:1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 12mini REESE’S Peanut Butter Cups
  • 1/2 cupunsalted butter, softened1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 1 cupcreamy peanut butter2 cupspowdered sugar2 tablespoonsmilk
  • 2 cupspowdered sugar
  • 2 tablespoonsmilk

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.Whisk together flour, cocoa, baking powder, baking soda, and salt.Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.Alternately add dry ingredients and buttermilk, starting and ending with dry. Stir in hot water.Fill liners half full, press a mini REESE’S cup into the center, cover with more batter.Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt.Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.Alternately add dry ingredients and buttermilk, starting and ending with dry. Stir in hot water.Fill liners half full, press a mini REESE’S cup into the center, cover with more batter.Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.Alternately add dry ingredients and buttermilk, starting and ending with dry. Stir in hot water.Fill liners half full, press a mini REESE’S cup into the center, cover with more batter.Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  4. Alternately add dry ingredients and buttermilk, starting and ending with dry. Stir in hot water.Fill liners half full, press a mini REESE’S cup into the center, cover with more batter.Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  5. Fill liners half full, press a mini REESE’S cup into the center, cover with more batter.Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  6. Bake for 18-20 minutes. Cool before frosting.For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.
  7. For frosting, beat butter and peanut butter. Add powdered sugar and milk, beat until fluffy.

Notes

Ensure all ingredients are at room temperature for best results.
If you don’t have buttermilk, mix 1/2 tablespoon of lemon juice or vinegar with 1/2 cup milk and let it sit for 5 minutes as a substitute.Cupcakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
Cupcakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

  • Author: Chef Stella