Reese’s Peanut Butter Cupcake Recipe: The Best Chocolate Cupcake Recipe Ever by Ann Marie Patitucci
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
Ingredients
Cupcakes
- 1 box (15 ounces) 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.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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