Reese’s Peanut Butter Cups Cupcake Recipe Is What to Bake This Weekend by Ann Marie G. Halstead
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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 of these delicious cupcakes, I tell myself I will find out how to make them and bake them myself. Well, I finally did!
This Reese's peanut butter cups 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.
Here is your shopping list for this easy peanut butter and chocolate cupcake recipe: a box of chocolate cake mix, eggs, milk, vegetable oil, Greek yogurt or sour cream (check out the health benefits of Greek yogurt), Reese's peanut butter cups, butter, creamy peanut butter (read about the health benefits of peanut butter), powdered sugar and vanilla extract.
Pro Tip: Grab one or two of these cupcakes for yourself before serving, because they won’t last long!
Serve these moist cupcakes for dessert after dinner, as a sweet snack or take them to get-togethers, potlucks and cookouts. You will be the toast of the party!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Ingredients
Cupcakes
- 15 ounces (1 box) chocolate cake mix
- 3 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 2 heaping tablespoons plain Greek yogurt or sour cream
- 30 mini Reese's Peanut Butter Cups (divided)
Frosting
- 1 cup (2 sticks) butter, at room temperature
- 1 1/2 cups creamy peanut butter (not natural or homemade)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons milk of choice
Here's how to make it:
- 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.
- 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).
- 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.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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