Tired of the same old desserts? Get ready to dive into a world of chocolate-peanut butter bliss with these 35 irresistible Reese’s cupcake creations. Whether you’re craving classic comfort or a decadent twist, this roundup is packed with easy, mouthwatering recipes that will transform your baking game. Let’s get mixing—your new favorite treat awaits!
Chocolate Reese’s Peanut Butter Cupcakes
Just when you thought peanut butter and chocolate couldn’t get any more dangerously delicious, we’re throwing them into cupcake form. These little guys are the ultimate sweet-salty indulgence, guaranteed to make you forget all about that boring salad you promised yourself. Seriously, one bite and you’ll be plotting how to hide the whole batch from your family.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 cup buttermilk, at room temperature
– ½ cup vegetable oil
– 2 large farm-fresh eggs, at room temperature
– 2 tsp pure vanilla extract
– ¾ cup creamy peanut butter
– ½ cup powdered sugar
– 12 miniature Reese’s Peanut Butter Cups, unwrapped
– 1 cup heavy whipping cream
– 8 oz semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp fine sea salt until no lumps remain.
3. In a separate bowl, vigorously whisk 1 cup buttermilk, ½ cup vegetable oil, 2 large farm-fresh eggs, and 2 tsp pure vanilla extract until fully combined and slightly frothy.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until the batter is smooth—overmixing can lead to dense cupcakes, so stop as soon as you see no dry streaks.
5. Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full.
6. Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents soggy bottoms.
8. While the cupcakes cool, make the filling by mixing ¾ cup creamy peanut butter and ½ cup powdered sugar in a small bowl until it forms a thick, moldable paste.
9. Use a small knife or apple corer to cut a 1-inch deep hole in the top center of each cooled cupcake, reserving the removed cake pieces.
10. Roll the peanut butter mixture into 12 small balls and press one into each cupcake hole, then top with the reserved cake piece to seal it in—this creates a hidden peanut butter surprise!
11. For the ganache, heat 1 cup heavy whipping cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour it over 8 oz semisweet chocolate chips in a heatproof bowl.
12. Let the mixture sit for 2 minutes to melt the chocolate, then whisk until smooth and glossy; if any lumps remain, place the bowl over a pot of simmering water and stir gently until fully melted.
13. Dip the top of each cupcake into the warm ganache, allowing any excess to drip off, then immediately press a miniature Reese’s Peanut Butter Cup into the center before the ganache sets.
14. Let the ganache firm up at room temperature for about 30 minutes before serving.
Kick back and admire your handiwork: these cupcakes boast a tender, moist crumb that gives way to that gooey peanut butter core, all wrapped in a rich chocolate shell. The ganache adds a silky, decadent finish that pairs perfectly with the crunchy Reese’s on top—try serving them slightly chilled for a firmer, almost candy-like texture that’ll have everyone begging for the recipe.
Reese’s Stuffed Mini Cupcakes
Venture into the world of dessert decadence with these bite-sized wonders that combine the nostalgic charm of childhood treats with grown-up baking finesse. Imagine sinking your teeth into a fluffy chocolate cupcake only to discover a molten Reese’s peanut butter cup heart waiting inside—it’s the ultimate surprise party for your taste buds! These mini marvels are perfect for satisfying sweet cravings without the commitment of a full-sized dessert, making them dangerously easy to pop one after another.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup all-purpose flour, sifted for airy lightness
– 1/2 cup unsweetened cocoa powder, rich and dark
– 1 teaspoon baking soda, finely measured
– 1/4 teaspoon salt, fine sea variety
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar, pure cane
– 2 large eggs, farm-fresh and at room temperature
– 1 teaspoon pure vanilla extract, aromatic and smooth
– 1/2 cup buttermilk, tangy and creamy
– 24 miniature Reese’s peanut butter cups, unwrapped and chilled
– 1 cup powdered sugar, confectioners’ style
– 2 tablespoons whole milk, cold and fresh
– 1/4 cup creamy peanut butter, smooth and velvety
Instructions
1. Preheat your oven to 350°F and line a 24-cup mini muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, rich dark cocoa powder, baking soda, and fine sea salt until fully combined.
3. In a large mixing bowl, cream the softened unsalted butter and pure cane sugar together on medium speed for 2-3 minutes until light and fluffy.
4. Beat in the farm-fresh eggs one at a time, followed by the aromatic vanilla extract, scraping down the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, alternating with the tangy buttermilk, mixing just until no streaks remain—overmixing can lead to dense cupcakes.
6. Fill each mini muffin liner halfway with batter using a small spoon or piping bag for even distribution.
7. Press one chilled miniature Reese’s peanut butter cup into the center of each batter-filled liner, ensuring it’s fully submerged but not touching the bottom.
8. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted near the edge comes out clean—the centers will be soft due to the peanut butter cups.
9. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which prevents them from becoming soggy.
10. For the glaze, whisk together the confectioners’ powdered sugar, cold whole milk, and smooth peanut butter in a small bowl until silky and lump-free.
11. Drizzle the peanut butter glaze over the cooled cupcakes using a spoon or piping bag for a decorative finish.
12. Allow the glaze to set for 10 minutes before serving to ensure it firms up nicely.
Revel in the delightful contrast of textures: the tender chocolate crumb gives way to a gooey, melty peanut butter center that oozes with every bite. These mini cupcakes are best enjoyed warm, when the Reese’s filling is at its most luscious, or try serving them with a scoop of vanilla ice cream for an over-the-top dessert experience that’ll have everyone asking for seconds!
Double Reese’s Peanut Butter Cupcakes
Mmm, have you ever dreamed of a dessert that combines the iconic peanut butter-chocolate magic of Reese’s with the fluffy joy of a cupcake? Well, dream no more, because these Double Reese’s Peanut Butter Cupcakes are here to make your kitchen smell like a candy-coated bakery and your taste buds do a happy dance. They’re the ultimate treat for when a regular cupcake just won’t cut it.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups of all-purpose flour, sifted for cloud-like texture
– 1 cup of granulated white sugar
– ½ cup of unsweetened cocoa powder, rich and dark
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 1 cup of buttermilk, tangy and smooth
– ½ cup of vegetable oil, neutral and light
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon of pure vanilla extract, aromatic and sweet
– 12 miniature Reese’s Peanut Butter Cups, unwrapped and ready for stuffing
– ½ cup of creamy peanut butter, smooth and velvety
– ½ cup of unsalted butter, softened to room temperature
– 2 cups of powdered sugar, sifted to avoid lumps
– 2 tablespoons of heavy cream, cold and rich
– 12 regular-sized Reese’s Peanut Butter Cups, for garnish
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated white sugar, rich unsweetened cocoa powder, baking soda, and fine sea salt until fully combined.
3. In a separate medium bowl, whisk the tangy buttermilk, light vegetable oil, farm-fresh eggs, and aromatic pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently just until no flour streaks remain, being careful not to overmix for tender cupcakes.
5. Fill each muffin liner halfway with batter, then press one unwrapped miniature Reese’s Peanut Butter Cup into the center of each.
6. Top each with more batter until the liners are about ¾ full, covering the candy completely.
7. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the cupcake part (not the candy center) comes out clean.
8. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to prevent soggy bottoms.
9. While cooling, make the frosting: in a medium bowl, beat the softened unsalted butter and smooth creamy peanut butter with an electric mixer on medium speed for 2 minutes until fluffy.
10. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to incorporate and avoid a sugar cloud.
11. Add the cold heavy cream and beat on high speed for 1-2 minutes until the frosting is light and spreadable; if too thick, add more cream a teaspoon at a time.
12. Once cupcakes are fully cooled, frost each generously with the peanut butter frosting using a piping bag or offset spatula.
13. Garnish each frosted cupcake by placing one regular-sized Reese’s Peanut Butter Cup on top, pressing gently to secure.
Oh, get ready for a flavor explosion! These cupcakes boast a moist, chocolatey crumb with a gooey peanut butter center, all topped with a creamy, dreamy frosting that’s pure indulgence. Serve them at parties for guaranteed cheers, or enjoy one as a decadent solo treat—just try not to eat the whole batch in one sitting!
Reese’s Pieces Swirled Cupcakes
Cupcake lovers, brace yourselves—we’re about to swirl your favorite candy right into the batter! These Reese’s Pieces Swirled Cupcakes are a playful twist on classic chocolate-peanut butter bliss, delivering a burst of color and crunch in every bite. Trust me, your sweet tooth will thank you (and maybe even do a happy dance).
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for a light texture
– 1 cup granulated sugar, for just the right sweetness
– ½ cup unsweetened cocoa powder, rich and dark
– 1 tsp baking soda, to give them a perfect rise
– ½ tsp salt, to balance the flavors
– 1 cup buttermilk, tangy and creamy
– ½ cup vegetable oil, for a moist crumb
– 2 large eggs, farm-fresh and room temperature
– 1 tsp pure vanilla extract, for aromatic depth
– 1 cup Reese’s Pieces candy, vibrant and crunchy
– ½ cup creamy peanut butter, smooth and nutty
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a separate bowl, whisk the buttermilk, vegetable oil, farm-fresh eggs, and pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can lead to dense cupcakes, so stop when no flour streaks remain.
5. Fold in ¾ cup of the vibrant Reese’s Pieces candy, reserving the rest for topping later.
6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Drop small dollops of the smooth peanut butter onto each cupcake batter portion, then use a toothpick to swirl it gently into the batter for a marbled effect.
8. Sprinkle the remaining Reese’s Pieces candy on top of each cupcake for extra crunch and color.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from getting soggy.
Moist and fudgy with a delightful peanut butter swirl, these cupcakes offer a satisfying crunch from the candy pieces. Serve them slightly warm for a gooey treat, or pair with a cold glass of milk to balance the rich flavors—they’re perfect for parties or a cozy night in!
Peanut Butter Cup-Filled Red Velvet Cupcakes
Unbelievably, we’ve managed to stuff a peanut butter cup inside a red velvet cupcake—because why choose between two perfect desserts when you can have both? This decadent mash-up combines the rich, cocoa-kissed crumb of classic red velvet with the salty-sweet surprise of a gooey peanut butter center, creating a treat that’s as fun to make as it is to devour. Consider it your new party trick for birthdays, bake sales, or just a Tuesday that needs a little extra joy.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for a featherlight texture
– 1 cup granulated sugar, for a sweet, crystalline base
– 1 teaspoon baking soda, to ensure a tender rise
– 1 teaspoon unsweetened cocoa powder, for that signature red velvet depth
– ½ teaspoon fine sea salt, to balance the sweetness
– 1 cup buttermilk, tangy and creamy for moisture
– ½ cup vegetable oil, for a velvety crumb
– 2 large farm-fresh eggs, at room temperature for even mixing
– 1 tablespoon pure vanilla extract, aromatic and warm
– 1 ounce red food coloring gel, vibrant and concentrated
– 12 miniature peanut butter cups, unwrapped and ready to hide
– 8 ounces cream cheese frosting, creamy and tangy for topping
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with festive cupcake liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and fine sea salt until fully combined.
3. In a separate bowl, whisk the buttermilk, vegetable oil, farm-fresh eggs, pure vanilla extract, and red food coloring gel until smooth and uniformly crimson.
4. Pour the wet ingredients into the dry ingredients and stir gently just until no flour streaks remain—overmixing can lead to dense cupcakes, so stop as soon as it’s blended.
5. Fill each cupcake liner halfway with batter, using a spoon or scoop for even distribution.
6. Place one unwrapped miniature peanut butter cup in the center of each batter-filled liner, pressing it down slightly so it’s nestled but not submerged.
7. Top each with more batter until the liners are about two-thirds full, covering the peanut butter cups completely to prevent them from burning.
8. Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the cupcake portion (avoiding the center) comes out clean with a few moist crumbs.
9. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to room temperature—this prevents the frosting from melting.
10. Once cooled, frost each cupcake generously with the creamy cream cheese frosting, using a piping bag or knife for a swirled finish.
Now, get ready for the big reveal: biting into these cupcakes yields a soft, velvety crumb that gives way to a molten peanut butter center, creating a delightful contrast of textures. The tangy cream cheese frosting cuts through the richness, making each bite a perfect balance of sweet and savory. Serve them slightly chilled for a firmer peanut butter surprise, or warm them briefly for an oozy, indulgent treat that’ll have everyone asking for the recipe.
Reese’s Dark Chocolate Ganache Cupcakes
Oh, you thought you could resist the siren call of dark chocolate and peanut butter? Think again, my friend! These cupcakes are the ultimate indulgence—a moist, decadent chocolate base crowned with a silky-smooth ganache that’ll make your taste buds do a happy dance. Consider this your official permission slip to eat dessert first.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 cup of rich, high-quality unsweetened cocoa powder
– 1 ½ cups of granulated sugar
– 1 ¾ cups of all-purpose flour, sifted for fluffiness
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 2 large farm-fresh eggs, at room temperature
– 1 cup of creamy buttermilk
– ½ cup of vegetable oil
– 2 teaspoons of pure vanilla extract
– 1 cup of boiling water
– 8 ounces of dark chocolate chips (at least 70% cacao)
– 1 cup of heavy cream
– 12 Reese’s Peanut Butter Cups, unwrapped
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large mixing bowl, whisk together the unsweetened cocoa powder, granulated sugar, all-purpose flour, baking soda, and fine sea salt until fully combined.
3. Add the farm-fresh eggs, creamy buttermilk, vegetable oil, and pure vanilla extract to the dry ingredients, mixing on medium speed for 2 minutes until smooth.
4. Slowly pour in the boiling water while stirring gently—the batter will be thin, but that’s what keeps it moist!
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
7. For the ganache, place the dark chocolate chips in a heatproof bowl.
8. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (look for tiny bubbles around the edges).
9. Pour the hot cream over the chocolate chips and let sit for 1 minute to melt, then whisk until glossy and smooth.
10. Dip the top of each cooled cupcake into the ganache, twisting slightly for an even coating.
11. Immediately press a Reese’s Peanut Butter Cup into the center of each ganache-topped cupcake before it sets.
12. Allow the ganache to firm up at room temperature for about 30 minutes.
Just imagine biting into that tender, fudgy crumb paired with the velvety ganache—it’s a chocolate lover’s dream with a salty-sweet peanut butter surprise. Serve these beauties slightly chilled for a firmer texture, or grab one warm and watch the ganache ooze decadently. Trust me, they won’t last long!
No-Bake Reese’s Cupcake Bites
Hold onto your sweet tooth, because we’re about to make dessert dreams come true without even turning on the oven. These little bites are the perfect marriage of creamy peanut butter and rich chocolate, delivering all the joy of a Reese’s cup in a delightfully messy, no-fuss package. Get ready to impress your friends, your family, or just your very happy self.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
- 1 1/2 cups creamy, dreamy peanut butter
- 1/2 cup (1 stick) unsalted, high-quality butter, softened to room temperature
- 1 teaspoon pure, aromatic vanilla extract
- 2 1/2 cups finely ground, powdery graham cracker crumbs
- 1 1/2 cups sifted, fluffy powdered sugar
- 1 (12-ounce) bag of premium semi-sweet chocolate chips
- 1 tablespoon rich, glossy coconut oil
- A generous pinch of flaky sea salt for garnish
Instructions
- In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, and pure vanilla extract using a hand mixer on medium speed for 2 minutes, or until smooth and fully incorporated. Tip: Ensure your butter is truly softened to avoid a lumpy mixture.
- Add the finely ground graham cracker crumbs and sifted powdered sugar to the bowl.
- Mix on low speed for 1 minute, then increase to medium for another 2 minutes, scraping down the sides with a spatula halfway through, until a thick, cohesive dough forms.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or a tablespoon, portion the dough and roll it into 12 uniform, 1-inch balls with your hands.
- Place the balls on the prepared baking sheet and freeze them, uncovered, for 15 minutes to firm up. Tip: This chilling step is crucial for preventing the balls from falling apart during dipping.
- While the balls chill, create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water (not boiling, around 180°F).
- Add the semi-sweet chocolate chips and glossy coconut oil to the bowl.
- Stir constantly with a silicone spatula for 3-4 minutes until the chocolate is completely melted and the mixture is silky smooth. Tip: Avoid getting any water in the chocolate, as it can cause it to seize.
- Remove the bowl from the heat and let the chocolate cool slightly for 2 minutes.
- Using a fork or dipping tool, dip each chilled peanut butter ball into the melted chocolate, coating it completely.
- Allow excess chocolate to drip off for 5 seconds before returning the ball to the parchment paper.
- Immediately sprinkle a pinch of flaky sea salt on top of each dipped ball before the chocolate sets.
- Let the bites sit at room temperature for 30 minutes, or until the chocolate coating is fully set and firm to the touch.
Seriously, the texture is pure magic—a crisp chocolate shell gives way to a soft, fudgy peanut butter center that melts in your mouth. For a fun twist, try rolling them in crushed peanuts or drizzling with white chocolate after they set. These bites are so dangerously good, you might need to hide a few for yourself before sharing!
Reese’s Peanut Butter Dream Cupcakes
Let’s be real: sometimes you need a cupcake that’s basically a hug in dessert form, and these Reese’s Peanut Butter Dream Cupcakes are here to deliver. Imagine a fluffy chocolate cupcake cradling a gooey peanut butter surprise, all topped with a cloud of peanut butter frosting and a mini Reese’s cup—because why not double down on deliciousness? It’s the kind of treat that makes you forget you ever had a bad day.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- 1 ½ cups all-purpose flour, sifted for a light crumb
- 1 cup granulated sugar, for sweet perfection
- ½ cup unsweetened cocoa powder, rich and dark
- 1 tsp baking soda, to give it lift
- ½ tsp salt, to balance the sweetness
- 1 cup buttermilk, tangy and creamy
- ½ cup vegetable oil, for moist texture
- 2 large eggs, farm-fresh and room temperature
- 1 tsp pure vanilla extract, for aromatic depth
- ½ cup creamy peanut butter, smooth and dreamy
- 1 cup powdered sugar, for frosting sweetness
- ½ cup unsalted butter, softened to room temperature
- 12 mini Reese’s peanut butter cups, unwrapped for garnish
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Add the buttermilk, vegetable oil, eggs, and pure vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until the batter is smooth and glossy. Tip: Don’t overmix—just until no streaks remain to keep the cupcakes tender.
- Fill each muffin liner about two-thirds full with the chocolate batter using a spoon or scoop.
- Place a teaspoon of creamy peanut butter in the center of each cupcake batter portion, gently pressing it down slightly so it’s nestled inside.
- Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the cupcake part (avoiding the peanut butter center) comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for about 30 minutes.
- While the cupcakes cool, make the frosting: In a medium bowl, beat the softened unsalted butter and creamy peanut butter together on high speed for 2 minutes until fluffy.
- Gradually add the powdered sugar to the butter mixture, beating on low speed until incorporated, then increase to high and beat for another 2 minutes until light and spreadable. Tip: If the frosting is too thick, add a splash of milk; if too thin, add more powdered sugar.
- Once the cupcakes are fully cooled, frost them generously with the peanut butter frosting using a knife or piping bag.
- Top each frosted cupcake with a mini Reese’s peanut butter cup, pressing it gently into the frosting.
Ready to indulge? These cupcakes boast a moist, chocolatey base with a molten peanut butter heart that oozes with every bite, all crowned by a creamy, nutty frosting that’s downright addictive. Serve them at parties for instant crowd-pleasing, or keep a batch in the fridge for a midnight snack—they’re so good, you might just hide them from yourself!
Moist Reese’s Overload Cupcakes
Naturally, we’ve all had those days where only a chocolate-peanut butter explosion will do—and these cupcakes are here to deliver. Picture a fluffy, cocoa-kissed base stuffed with chopped Reese’s and crowned with a swirl of peanut butter frosting that’ll make you forget any other dessert existed.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1½ cups all-purpose flour, sifted for a light crumb
– 1 cup granulated sugar, for a sweet foundation
– ½ cup unsweetened cocoa powder, rich and dark
– 1 tsp baking soda, to give it lift
– ½ tsp salt, to balance the sweetness
– 1 cup buttermilk, tangy and creamy
– ½ cup vegetable oil, for moisture
– 2 large eggs, farm-fresh and room temperature
– 1 tsp pure vanilla extract, aromatic and warm
– 1 cup Reese’s Peanut Butter Cups, chopped into bite-sized chunks
– 8 oz cream cheese, softened to a spreadable consistency
– ½ cup creamy peanut butter, smooth and nutty
– 2 cups powdered sugar, sifted to avoid lumps
– ½ cup heavy cream, cold and whipped to stiff peaks
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a separate bowl, whisk the buttermilk, vegetable oil, farm-fresh eggs, and pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can lead to tough cupcakes, so stop when no flour streaks remain.
5. Fold in the chopped Reese’s Peanut Butter Cups, reserving a few chunks for garnish later.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for rising.
7. Bake at 350°F for 16–18 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents the frosting from melting.
9. While cooling, make the frosting: In a medium bowl, beat the softened cream cheese and creamy peanut butter with a mixer on medium speed until fluffy, about 2 minutes.
10. Gradually add the sifted powdered sugar, beating on low to avoid a sugar cloud, then increase to medium until smooth.
11. In a separate bowl, whip the cold heavy cream to stiff peaks, which should hold their shape when the whisk is lifted.
12. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain, creating a light, pipeable frosting.
13. Once cupcakes are cool, pipe or spread the frosting onto each one and top with the reserved Reese’s chunks.
14. Refrigerate for 15 minutes to set the frosting, if desired, for a firmer texture.
15. Keep any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Kick back and savor that first bite: the moist, chocolatey cake gives way to melty peanut butter pockets, all wrapped in a cloud-like frosting that’s not too sweet. Serve these beauties with a cold glass of milk for the ultimate nostalgia trip, or crumble one over vanilla ice cream for a next-level sundae—because why stop at just a cupcake?
Reese’s Peanut Butter and Banana Cupcakes
Pucker up, buttercup, because we’re about to dive into a dessert that’s basically a party in your mouth—where peanut butter and banana have a deliciously messy love affair, all wrapped up in a fluffy cupcake. Imagine the creamy, nutty goodness of Reese’s meeting the sweet, mellow charm of ripe bananas, creating a treat so irresistible, you’ll want to hide the whole batch from your family (good luck with that!). Trust me, these cupcakes are the ultimate pick-me-up for any day that needs a little extra joy.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– ½ cup creamy peanut butter
– 1 cup mashed ripe bananas (about 2 medium bananas)
– ½ cup whole milk
– 12 mini Reese’s Peanut Butter Cups, unwrapped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the farm-fresh eggs one at a time, beating well after each addition, then mix in the pure vanilla extract.
5. Beat in the creamy peanut butter until smooth, scraping down the sides of the bowl as needed.
6. Fold in the mashed ripe bananas with a spatula until just incorporated.
7. Alternately add the dry flour mixture and whole milk to the wet ingredients, starting and ending with the flour, mixing on low speed until just combined—be careful not to overmix to keep the cupcakes tender.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Press one unwrapped mini Reese’s Peanut Butter Cup into the center of each cupcake batter, ensuring it’s fully submerged.
10. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the cupcake (not the candy) comes out clean and the tops spring back lightly when touched.
11. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from getting soggy.
12. For an extra touch, top each cupcake with a dollop of peanut butter frosting or a drizzle of melted chocolate if desired.
Ready to indulge? These cupcakes boast a moist, tender crumb with pockets of gooey peanut butter candy that melt into every bite, while the banana adds a subtle sweetness that balances the rich nuttiness perfectly. Serve them warm for a decadent treat that oozes with melted Reese’s, or chill them for a firmer texture that’s ideal for packing in lunchboxes—either way, they’re guaranteed to disappear faster than you can say “peanut butter bliss”!
Salted Caramel Reese’s Cupcakes
Cupcakes, meet your ultimate upgrade. We’re taking the classic chocolate treat and sending it on a one-way trip to flavor town with a double dose of peanut butter and a river of salted caramel. Forget everything you thought you knew about dessert—these are the cupcakes that dreams (and maybe a few midnight snack runs) are made of.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking soda
– ½ tsp fine sea salt
– ½ cup creamy peanut butter
– ½ cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1 cup buttermilk
– 12 mini Reese’s Peanut Butter Cups, unwrapped
– ½ cup salted caramel sauce, plus extra for drizzling
– 1 cup heavy whipping cream, chilled
– ½ cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with festive cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ tsp baking soda, and ½ tsp fine sea salt until no lumps remain.
3. In a large mixing bowl, beat ½ cup creamy peanut butter and ½ cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until fluffy and pale.
4. Gradually add 1 cup granulated sugar to the butter mixture, beating for another 2 minutes until fully incorporated and smooth.
5. Crack in 2 large room-temperature eggs one at a time, beating well after each addition, then mix in 1 tsp pure vanilla extract.
6. Tip: Scrape down the bowl sides with a spatula halfway through mixing to ensure everything blends evenly.
7. Alternately add the dry flour mixture and 1 cup buttermilk to the wet ingredients, starting and ending with the dry mix, and beat on low just until combined—do not overmix.
8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Tip: Rotate the pan halfway through baking for even browning and to prevent lopsided tops.
11. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
12. While cooling, place a large mixing bowl and beaters in the freezer for 10 minutes to chill.
13. In the chilled bowl, whip 1 cup heavy whipping cream and ½ cup powdered sugar on high speed for 3–4 minutes until stiff peaks form.
14. Gently fold ½ cup salted caramel sauce into the whipped cream until just swirled—don’t fully combine to keep those ribbons of caramel visible.
15. Tip: For the fluffiest frosting, ensure your cream is ice-cold and stop whipping as soon as peaks hold their shape to avoid curdling.
16. Once cupcakes are cool, use a small knife to carve a 1-inch-wide, 1-inch-deep hole in the center of each, reserving the removed cake pieces.
17. Spoon a teaspoon of salted caramel sauce into each hole, then top with a mini Reese’s Peanut Butter Cup, pressing it down gently.
18. Replace the cake piece over the filling, trimming it if needed to sit flush.
19. Pipe or spread the caramel whipped cream generously over each cupcake.
20. Drizzle with extra salted caramel sauce and garnish with additional mini Reese’s Cups if desired.
A moist, fudgy crumb gives way to a gooey peanut butter cup center, all wrapped in a cloud of caramel-kissed cream. Serve these slightly chilled to let the caramel firm up just enough for a satisfying bite, or pair with a cold glass of milk for the ultimate indulgence.
Reese’s Cup Brownie Bottom Cupcakes
Swoon, because we’re about to marry two of the greatest dessert inventions known to humankind: fudgy brownies and peanut-buttery Reese’s Cups. These cupcakes are a chocolate-peanut butter dream come true, delivering a rich, gooey bottom layer topped with a sweet, melty surprise in every single bite—perfect for when your sweet tooth demands something truly epic.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– 1 box (about 18.3 oz) of fudgy brownie mix
– 2 large, farm-fresh eggs at room temperature
– ½ cup of rich vegetable oil
– ¼ cup of cool water
– 12 unwrapped, classic Reese’s Peanut Butter Cups (the regular size)
– Optional for garnish: a handful of mini chocolate chips or a drizzle of melted creamy peanut butter
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners—this prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, combine the fudgy brownie mix, farm-fresh eggs, rich vegetable oil, and cool water. Tip: Mix just until the ingredients are incorporated; overmixing can make the brownies tough instead of tender.
3. Using a spoon or cookie scoop, evenly divide the brownie batter among the 12 prepared muffin cups, filling each about two-thirds full.
4. Gently press one unwrapped Reese’s Peanut Butter Cup into the center of the batter in each cup, ensuring it’s submerged but not touching the bottom. Tip: This creates a hidden pocket of melty goodness that bakes into the brownie base.
5. Bake in the preheated oven for 20–22 minutes, or until the tops are set and a toothpick inserted near the edge (avoid the Reese’s center) comes out with just a few moist crumbs. Tip: Don’t overbake; the centers will firm up as they cool, keeping that fudgy texture.
6. Remove the muffin tin from the oven and let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
7. If desired, garnish with mini chocolate chips or a drizzle of melted creamy peanut butter while slightly warm for extra flair.
Packed with deep chocolate flavor and pockets of molten peanut butter, these treats offer a chewy-crisp top that gives way to a soft, decadent center. Serve them slightly warm with a cold glass of milk for the ultimate indulgence, or surprise guests by slicing one open to reveal the gooey Reese’s heart inside—it’s a showstopper that’s as fun to eat as it is to make!
Triple Chocolate Reese’s Cupcakes
Zesty as a morning coffee jolt, these Triple Chocolate Reese’s Cupcakes are the ultimate indulgence for when your sweet tooth stages a full-blown rebellion. Imagine a moist chocolate cake base, a creamy peanut butter surprise, and a glossy chocolate ganache crown—all conspiring to make your dessert dreams come true. They’re basically a party in cupcake form, and everyone’s invited (especially your inner child).
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for fluffiness
– 1 cup granulated sugar, for sweet perfection
– ½ cup unsweetened cocoa powder, rich and dark
– 1 tsp baking soda, to lift the batter
– ½ tsp salt, to balance the sweetness
– 1 cup buttermilk, tangy and creamy
– ½ cup vegetable oil, for moist crumb
– 2 large eggs, farm-fresh and room temperature
– 1 tsp pure vanilla extract, aromatic and warm
– 12 mini Reese’s Peanut Butter Cups, unwrapped and ready
– 1 cup semi-sweet chocolate chips, for melty goodness
– ½ cup heavy cream, lush and pourable
– ¼ cup creamy peanut butter, smooth and nutty
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a separate bowl, whisk the buttermilk, vegetable oil, farm-fresh eggs, and pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain—overmixing can lead to tough cupcakes.
5. Fill each muffin liner about two-thirds full with the batter.
6. Press one unwrapped mini Reese’s Peanut Butter Cup into the center of each cupcake, ensuring it’s submerged but not touching the bottom.
7. Bake for 18-20 minutes, or until a toothpick inserted near the edge comes out clean (avoid the peanut butter center).
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
9. For the ganache, place the semi-sweet chocolate chips in a heatproof bowl.
10. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then pour it over the chocolate chips.
11. Let sit for 2 minutes, then whisk until smooth and glossy; if lumps remain, gently reheat in 10-second intervals.
12. Spoon the ganache over the cooled cupcakes, allowing it to drip slightly down the sides.
13. In a microwave-safe bowl, microwave the creamy peanut butter for 15-20 seconds until runny, then drizzle it over the ganache in a zigzag pattern.
14. Let the toppings set for 10 minutes before serving for a neat finish.
Bite into these beauties, and you’ll be greeted by a tender chocolate crumb that gives way to a gooey peanut butter heart, all wrapped in a silky chocolate cloak. The texture is a dreamy contrast—soft, melty, and utterly decadent—making them perfect for impressing guests or treating yourself after a long day. Serve them with a cold glass of milk or crumble one over vanilla ice cream for an extra-sinful twist.
Vegan Reese’s Inspired Cupcakes
Yep, you read that right—we’re taking the iconic peanut butter-chocolate magic of Reese’s and turning it into a delightfully vegan cupcake that’ll have everyone (yes, even the dairy devotees) swooning. Get ready to bake up a batch of pure, plant-based joy that’s as fun to make as it is to devour.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 cup creamy peanut butter
– 1 cup unsweetened almond milk
– ⅓ cup melted coconut oil
– 1 tbsp apple cider vinegar
– 1 tsp pure vanilla extract
– ½ cup vegan chocolate chips
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp fine sea salt until fully combined.
3. In a separate bowl, stir 1 cup creamy peanut butter, 1 cup unsweetened almond milk, ⅓ cup melted coconut oil, 1 tbsp apple cider vinegar, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just incorporated—avoid overmixing to keep the cupcakes tender.
5. Fold in ½ cup vegan chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake at 350°F for 18 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While cooling, whip up a quick frosting by beating together ½ cup creamy peanut butter and ¼ cup powdered sugar until fluffy.
10. Frost the cooled cupcakes generously and top with extra vegan chocolate chips for a decadent finish.
So, what’s the verdict? These cupcakes boast a moist, fudgy crumb with pockets of melty chocolate, all wrapped in a rich peanut butter swirl. Serve them slightly chilled for a firmer texture that mimics your favorite candy bar, or enjoy them warm for an ooey-gooey treat that’s pure bliss.
Reese’s Cheesecake Filled Cupcakes
Brace yourselves, dessert lovers—we’re about to take your favorite candy bar and stuff it inside a cupcake, because why choose between cheesecake and chocolate when you can have both in one glorious, handheld bite? These Reese’s Cheesecake Filled Cupcakes are the ultimate treat for anyone who believes more is more, and they’re surprisingly simple to whip up for your next gathering or just a Tuesday night indulgence.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for a light, airy texture
– ¾ cup unsweetened cocoa powder, rich and dark
– 1 ½ tsp baking soda, for a perfect rise
– ½ tsp fine sea salt, to balance the sweetness
– ¾ cup granulated sugar, for a sweet base
– ¾ cup packed light brown sugar, adding a hint of caramel depth
– 2 large farm-fresh eggs, at room temperature for easy mixing
– ¾ cup buttermilk, tangy and creamy
– ½ cup vegetable oil, for moist crumb
– 2 tsp pure vanilla extract, aromatic and warm
– ¾ cup hot water, to bloom the cocoa
– 8 oz cream cheese, full-fat and softened to room temperature
– ¼ cup powdered sugar, finely sifted
– 1 tsp vanilla extract, for extra flavor
– 12 mini Reese’s Peanut Butter Cups, unwrapped and chilled
– ½ cup creamy peanut butter, smooth and spreadable
– 1 cup heavy whipping cream, cold for stiff peaks
– ½ cup powdered sugar, for the frosting
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, rich unsweetened cocoa powder, baking soda, and fine sea salt until fully combined.
3. In a large bowl, beat the granulated sugar, light brown sugar, farm-fresh eggs, buttermilk, vegetable oil, and pure vanilla extract with an electric mixer on medium speed for 2 minutes, until smooth and slightly fluffy.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated—be careful not to overmix to keep the cupcakes tender.
5. Slowly pour in the hot water, stirring gently until the batter is thin and glossy; this step blooms the cocoa for a deeper chocolate flavor.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean; avoid opening the oven door early to prevent sinking.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
9. While cooling, make the cheesecake filling: in a medium bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract until smooth and creamy.
10. Use a small knife or apple corer to cut a 1-inch deep hole in the top center of each cooled cupcake, removing the core and saving it for later.
11. Fill each hole with about 1 tablespoon of the cream cheese mixture, then press a chilled mini Reese’s Peanut Butter Cup into the filling until flush with the cupcake top.
12. Replace the saved cupcake cores over the filling, trimming if needed to fit snugly—this hides the surprise inside!
13. For the frosting, in a large bowl, whip the cold heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes; chill the bowl beforehand for best results.
14. Gently fold in the smooth creamy peanut butter until just swirled, creating a marbled effect.
15. Pipe or spread the peanut butter whipped cream frosting onto the cupcakes, covering the filled centers.
16. Optionally, garnish with extra Reese’s pieces or a drizzle of melted chocolate for extra flair.
17. Chill the cupcakes in the refrigerator for at least 30 minutes before serving to set the filling and frosting.
Outrageously decadent, these cupcakes boast a moist chocolate base that gives way to a creamy, tangy cheesecake center with a hidden peanut butter cup surprise. The light peanut butter whipped cream frosting adds a fluffy contrast, making each bite a perfect balance of rich and airy textures. Serve them chilled for a cool treat, or let them sit out briefly to soften the peanut butter cups into gooey pockets of joy—either way, they’re sure to disappear fast!
Conclusion
A delightful collection of 35 Reese’s cupcake recipes that proves chocolate and peanut butter are a match made in heaven! Whether you’re a baking novice or a seasoned pro, there’s a decadent creation here for you. Pick your favorite, whip up a batch, and let us know how it turns out in the comments. Don’t forget to share the sweet inspiration on Pinterest!
