Reese’s Peanut Butter Cupcake Recipe: The Best Chocolate Cupcake Recipe Ever by Ann Marie Patitucci

Cakes/Cupcakes Desserts
3 months ago
Reese’s Peanut Butter Cupcake Recipe: The Best Chocolate Cupcake Recipe Ever

Earlier this week, I attended a work event where we served cupcakes from our favorite local bakery. We always get a variety of cupcakes and I always choose the same one: chocolate peanut butter with peanut butter frosting. Every time I eat one, I tell myself I will find out how to make them and bake them myself. Well, I finally did!

This cupcake recipe is fantastic, and so easy to make. If you're a fan of peanut butter cups, you will freak out! It has a delicious homemade peanut butter frosting, but starts with a cake mix, so it’s not as time consuming as other dessert recipes. These are truly my favorite cupcakes of all time.

Pro tip: grab one or two of these cupcakes for yourself before serving, because they won’t last long!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Makes about 24




Here's how to make it: 

  1. To make the cupcakes preheat oven to 350 degrees F. Line two regular muffin tins with cupcake liners. Mix together the cake mix, milk, eggs, oil and yogurt until smooth. Spoon batter into cupcake pans, filling the liners half full. Place a mini Reese's peanut butter cup into the center of the batter in each cup (it's fine if the tops of the peanut butter cups are showing). Bake cupcakes for 16 to 20 minutes or until done in the center. Allow to cool completely before frosting.
  2. To make the frosting, using a mixer, beat together butter and peanut butter until smooth. Add powdered sugar (must be powdered sugar, not granulated) and vanilla. Beat until combined. Add milk and mix until light and fluffy. (Add a splash of milk or a bit more powdered sugar if needed to make the frosting thinner or thicker).
  3. Frost the cooled cupcakes. If desired, chop up the remaining pieces of peanut butter cups and sprinkle on top of cupcakes. Store leftover cupcakes, covered, in refrigerator for three to four days.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Mug Cake Recipes: An Irresistible Chocolate Peanut Butter Mug Cake Recipe

Fluffy Peanut Butter Pancakes Recipe: Easy Peanut Butter Pancakes Make Brunch or Breakfast More Fun

Moist Peanut Butter Chocolate Snack Cake Recipe Tastes Like a Peanut Butter Cup

Hot Chocolate Cupcakes Recipe With Marshmallow Buttercream Icing: Change the Way You Think About Hot Chocolate

Donna John
Oh, yeah. I could eat a couple of these right now. Ann Marie Gardinier Halstead
Elisa A. Schmitz 30Seconds
I have died and gone to cupcake heaven, Ann Marie Gardinier Halstead , WOW! #yum
I love Reeses so I'm pretty sure I'm gonna love these...
Shella H
Do I use salted or unsalted butter?
Ann Marie Patitucci
I believe I used salted.
Shella H
Thank you for replying so fast! I’m making these for my husband’s birthday Wednesday.

join discussion

Please login to comment.

recommended tips

Creamy Chocolate Peppermint Coffee Ice Cream Recipe Is Dairy-free

How to Make Stabilized Whipped Cream: An Easy Stabilized Whipped Cream Recipe

Dairy-free Chocolate Sorbet Recipe: This Easy Sorbet Recipe Is What You Need for Summer

Authentic Sacher Torte Recipe: A Decadent Chocolate Cake Recipe From Austria

Got 30 seconds? Sign up for and get the best of our tips each week!