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Reese’s Chocolate Peanut Butter Cupcakes

Chocolate peanut butter cupcakes with a mini Reese’s peanut butter cup inside.

Cupcake contest

My daughter Audrey and I made this for the Cupcake Contest sponsored by our women’s auxiliary’s annual birthday celebration, 169 years.   It was fun to team up for this project so we could enjoy baking, visiting and tasting the results, nibbling as we went along, who could resist.  The aroma of freshly baked cakettes filled the whole house with sweetness.  Smiles and giggles made the air thick with girl goodness.
Cupcake-1Earlier in the week as part of our research for a winning entry, Audrey surprised me with some cupcakes from Baked and Wired in Georgetown.  We tested three, Chocolate Raspberry – a chocolate cake with cream cheese frosting and raspberry filling, Peanut Butter Chocolate – chocolate cake with a crunchy peanut butter frosting, and Strawberry – their bestseller, vanilla cake with fresh strawberries folded in the batter with a swirl of pink buttercream.  Don’t you just hate doing all that research.  Tee, hee, hee.

Recipe: Reese’s Chocolate Peanut Butter Cupcakes

Prep Time: 30 Minutes | Cook Time: 18 Minutes per Batch | Yield: 2 dozen | Level: Easy


Chocolate Peanut Butter Frosting

  • 1 stick of butter
  • 1 cup peanut butter
  • 4 cups powdered sugar
  • 3/4 cup cocoa
  • 8-10 Tbsp milk
  • 1 tsp vanilla

Peanut Butter Frosting

  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2-3 Tbsp milk

Special Equipment – Muffin Pans, Cupcake Liners


1 Preheat the oven to 350 degrees.

2 Line 24 cupcake cups with paper liners.  Place one Reese’s Peanut Butter Cup Miniature on the bottom of each paper liner.

3 Dump the cake mix, 2 tablespoons cocoa, ½ cup peanut butter, water, eggs, and 1 teaspoons vanilla in a bowl and mix with an electric or hand mixer 30 seconds on low then 90 seconds on medium.

4 Spoon 1/3 cup batter on top of each peanut butter cup.  Bake at 350 degrees for 16-18 minutes until they spring back when lightly pressed with your finger.  Cool cakes on wire rack.

Chocolate Peanut Butter FrostingReese's-Chocolate-Peanut-Butter-Cupcakes-Cooling

5 Combine 1 stick butter and 1 cup peanut butter with electric beaters.

6 Add powdered sugar, cocoa, vanilla and some of the milk.  Beat on low and continue adding enough milk for spreading consistency.

Peanut Butter Frosting

7 Combine ⅓ cup peanut butter, 1 cup powdered sugar and 2 tablespoons milk.  Stir until creamy adding more milk as needed.

8 Pipe or spread the chocolate peanut butter frosting on the top of each cupcake.  Drop a small dollop of the peanut butter frosting in the center and garnish with a Reese’s Pieces button, if desired.

Make these a day ahead.  Cover overnight but don’t refrigerate.

Piping Frosting – Use a zip lock bag with one corner cut to pipe frosting.

Dish Designer

  • For a more decadent version, use regular size Reese’s Peanut Butter Cups, one for each cupcake.

Inspiration52 Cupcakes
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

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7 Responses to Reese’s Chocolate Peanut Butter Cupcakes

  1. Audrey March 15, 2011 at 2:52 pm #

    With that much sugar, anyone would , “tee hee hee”..

    • helenhorton March 15, 2011 at 3:06 pm #

      It was very baking together!

  2. Audrey March 15, 2011 at 2:52 pm #

    Very rich and very good.

  3. Camille March 15, 2011 at 2:53 pm #

    I ate TWO of those fabulous cupcakes. They were #1 in my book. Thank you!

    • helenhorton March 15, 2011 at 3:06 pm #

      Thanks for your vote!

  4. llcall April 30, 2011 at 2:40 pm #

    Congrats on the award! You’ve got my mouth seriously watering over here!!

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