Reese’s Cupcakes are made with a decadent chocolate cupcake, with a full-sized Reese’s peanut butter cup baked in the center, topped with a smooth and creamy peanut butter frosting! I’m not kidding when I say these are the most amazing cupcakes!
When I made my Oreo Cupcakes, I had found my new favorite cupcake. Until I made these Reese’s peanut butter cupcakes and now I can’t decide! It’s obvious I love chocolate peanut butter desserts! Who doesn’t?! I have tons of desserts with the amazing flavor combination like my Chocolate Cake with Peanut Butter Frosting, Chocolate Peanut Butter Chip Cookies and my Peanut Butter Cup Cookies!
Why This Recipe Works
- Full Reese’s baked in the center. No skimping on the Reese’s here! We have a full-sized Reese’s baked into the center of these delicious chocolate peanut butter cupcakes.
- Smooth peanut butter frosting. This peanut butter frosting is amazing! It’s perfectly sweet and has a rich peanut butter flavor.
- Rich chocolate cupcakes. Not only is this chocolate cupcakes recipe made completely from scratch and amazingly moist on its own, but the surrounding chocolate from the Reese’s peanut butter cup is the perfect chocolaty eleme
- Flour: Use regular, all-purpose flour for these Reese’s cupcakes.
- Unsweetened Cocoa Powder: Also known as natural cocoa powder. For more information on the different types of cocoa powders, when to use them and why, read my post on the Best Cocoa Powder for Baking.
- Warm Water: Using warm water will bloom the cocoa powder, giving it a richer chocolate flavor.
- Vegetable Oil: The oil will provide the fat for the cupcakes and will keep the texture light and moist.
- White Vinegar: Using a touch of vinegar is the perfect acidic element to react with the baking soda and give the cupcakes a light and fluffy texture.
- Reese’s Peanut Butter Cups: Use the full size Reese’s cups for the inside of the cupcakes. You can use mini Reese’s peanut butter cups to decorate the tops of the cupcakes if you’d like.
- Unsalted Butter: For the frosting, use room temperature butter cool room temperature.
- Creamy Peanut Butter: If you want a creamy frosting, use creamy peanut butter!
- Powdered Sugar: Sift the powdered sugar for a smooth and luxurious frosting texture!
- Preheat the oven. Preheat your oven to 350ºF. Line a cupcake pan with paper liners and set aside.
- Combine dry ingredients. To a large bowl, add 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Whisk to combine.
- Combine wet ingredients. To a large liquid measuring cup (or a medium bowl) add 1 cup warm water, 1/3 cup vegetable oil, 1 egg, 1 tablespoon vanilla extract, and 2 tsp white vinegar. Whisk to combine.
- Combine wet and dry ingredients. Pour the wet ingredients over the flour mixture and mix until just combined and no flour streaks remain. Don’t over mix.
- Portion batter into cupcake pan. Using a cookie scoop, portion the chocolate cupcake batter into each cupcake liner until it is 1/2 full.
- Add Reese’s Peanut Butter Cups. Place an unwrapped Reese’s peanut butter cup into the middle of each cupcake, gently pressing into the batter slightly so the perimeter of the Reese’s is covered by batter but the middle is slightly exposed (see photos).
- Bake the Reese’s cupcakes. Bake for 17-18 minutes or until the edges and centers of the cupcakes are set and soft to the touch. You can’t do the toothpick test due to the Reese’s. Remove and let cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely.
- Make creamy peanut butter buttercream frosting. Cream 1/2 cup butter and 1/2 cup creamy peanut butter in a stand mixer until smooth. Add 2 cups powdered sugar, 1 tablespoon heavy cream, 1/2 tsp vanilla extract, and 1/4 tsp salt. Mix on medium speed for 2-3 minutes or until light in color and fluffy in texture.
- Frost the cupcakes. Frost each chocolate Reese’s cupcake with peanut butter frosting. Decorate the top of the cupcakes with a Reese’s peanut butter cup piece. Enjoy!
You won’t be able to test for doneness in the center of the cupcake with a toothpick because of the Reese’s PB cup. But when you touch the edge and centers of the cupcakes they will be set and soft to the touch.
If you push the Reese’s peanut butter cup in too much, you’ll get more of a “crust” with the Reese’s sitting on the bottom of each cupcake liner. Which is still fine! A few of mine turned out that way, and they were equally amazing.
I recommend using a traditional peanut butter like Skippy or Jif and not a natural peanut butter (as those have much more oil separation — which can mess with the texture of your PB frosting).
You can place the homemade peanut butter frosting in a pastry bag with a piping tip or in a ziplock bag with the corner snipped. I actually just used a butter knife to do a rustic frosting look on the center surface of the cupcake.
Make Ahead, Storing, and Freezing
You can definitely make elements of this Reese’s cupcakes recipe ahead of time.
Make the peanut butter frosting and store it in an airtight container in the fridge or up to 7 days. Remove and let come to room temperature, then beat until the frosting returns to a light and fluffy texture.
Store any unfrosted chocolate peanut butter cup cupcakes in an airtight container at room temperature for up to 3 days. They’ll keep better in the fridge.
Store any frosted Reese’s cupcakes in an airtight container in the fridge for up to 3 days. (Cupcakes are just much better as fresh as possible!)
To freeze frosted cupcakes, flash freeze on a tray until the frosting is firm, then wrap in plastic wrap and store in a ziplock bag. Freeze for up to 2 months. Remove and unwrap, then let thaw before eating.
Yes you can. It won’t span the whole cupcake though. It will be a much smaller Reese’s surprise center.
You can’t do the toothpick test with these Reese’s peanut butter cup cupcakes due to the Reese’s in the center. So, to check if they are done, the cupcakes will be set and soft to the touch.
Yes, but you’ll really love this homemade chocolate cupcake recipe! You can make a chocolate box cake and place a Reese’s in the center and then make the frosting for the top, but the cupcake itself won’t taste like a homemade chocolate cupcake!
More Cupcake Recipes
- Oreo Cupcake Recipe
- Cookie Dough Cupcakes
- Black Velvet Cupcakes
- Ferrero Rocher Cupcakes
- German Chocolate Cupcakes
- Preheat oven to 350°F. Line a cupcake tin with paper liners. Set aside.
- In a large bowl whisk the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a large liquid measuring cup whisk the water, oil, egg, vanilla, and vinegar. Pour the wet ingredients over the dry ingredients and mix until just combined and no flour streaks remain.
- Portion the batter into the cupcake pan filling only ½ full. Place an unwrapped Reese’s PB cup over the batter and gently press the PB cup into the batter, so that the perimeter of the peanut butter cup is covered by batter, and the middle is still slightly exposed. Refer to the blog post to see pictures if you need to.
- Bake for 17-18 minutes. You won’t be able to test for doneness in the center of the cupcake with a toothpick because of the Reese’s pb cup. But when you touch the edge and centers of the cupcakes they will be set and soft to the touch.
- Remove from oven and let cool in pan 5 mins then turn out to a cooling rack to cool completely. Frost with PB frosting!
- Make the peanut butter frosting: To make the peanut butter frosting cream the butter and peanut butter in a stand mixer on medium speed for 1-2 minutes. Add the powdered sugar, heavy cream, vanilla, and salt. Mix on medium speed for 2-3 minutes. Add more heavy cream to get your desired consistency.