Reese’s Peanut Butter Cupcakes

These Reese’s Peanut Butter Cupcakes are made using my favorite chocolate cupcake recipe, stuffed with either a Reese’s peanut butter cup or just creamy peanut butter and frosted with a peanut butter buttercream dipped in a chocolate shell.

Why you’ll love these Reese’s peanut butter cupcakes

  1. The chocolate cupcake recipe is very quick and easy and it’s versatile. It’s already dairy free and can be made gluten-free.
  2. If you don’t want a full batch, you can use my small batch cupcake recipe as well and just make half a batch of frosting and chocolate dip.
  3. These cupcakes may be indulgent and intense but they’re not overly sweet. I used a frosting that isn’t nearly as sweet as some others and dark chocolate for the shell.  

I also have a chocolate peanut butter cake and a chocolate peanut butter banana cake! And for more chocolate desserts, my chocolate ganache cake is a fan favorite. It can also be made using my 6 inch cake (halve the recipe for the ganache). 

For more cupcakes, I have these gorgeous chocolate caramel cupcakes, my latest lemon cupcakes, birthday cake cupcakes, my favorite vanilla latte cupcakes

Ingredients you’ll need:

Full recipe is in the recipe card at the bottom. 

  • Oil: any oil works but if you don’t I like to use a neutral oil like vegetable oil, canola oil, grapeseed oil, etc. 
  • Sugar: I use granulated sugar in my cupcakes and the buttercream and I don’t recommend substituting it or reducing the amount. 
  • Vanilla: I use extract in this recipe but vanilla bean paste also works. 
  • Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
  • Flour: I usually use cake flour for cupcakes but for chocolate cupcakes, I just use regular all-purpose flour.
    • ​​I also HIGHLY recommend using a digital scale, as flour is almost always over measured. 
  • Baking Powder: can sub for baking ½ tsp baking soda if you don’t have baking powder. 
  • Salt: salt brings out the flavor in all baked goods.
  • Coffee: I use a homemade Americano but brewed coffee, cold brew or instant coffee are fine. Water also works.
  • Butter: I use unsalted butter for buttercream but I like to add a little pinch of salt as well. It’s best if the butter is at room temperature, not too soft. I like to keep my house at about 70F (21C) when working with this buttercream and I take it out of the fridge several hours before using it. 
  • Dark Chocolate: I use Nestle or Ghirardelli Dark Chocolate Chips but any brand is fine or even chopped chocolate bars are fine. 
  • Peanut Butter Cups: I stuffed some of the cupcakes with peanut butter cups and some with just peanut butter. My favorite brand for peanut butter cups is actually Justins, they have a more creamy center but any kind works fine. 
  • Peanut butter: I used Jiff creamy peanut butter for the frosting and to fill some of the cupcakes that I didn’t stuff with peanut butter cups (I actually preferred these ones – they were more creamy with the peanut butter filling). 

Step-by-Step Instructions

Make sure to read the full recipe card at the bottom.

Chocolate Cupcakes

  1. Make the chocolate cupcakes by whisking together all the dry ingredients, including the sugar.
  2. In a large bowl whisk together the oil and eggs. Add the vanilla and coffee and whisk until it’s all combined. 
  3. Sift the dry ingredients over the wet ingredients and whisk just until it’s fully combined. 
  4. Scoop cupcake batter into 15-16 lined cupcake tins – they should be ⅔ full, about 45 grams of batter; (the few extra can wait if you only have one muffin pan) and bake for about 18 minutes.

Peanut Butter Buttercream

  1. Heat the sugar and water in a saucepan until it’s at 240 F (116 C).
  2. Meanwhile, beat the eggs in a bowl of a stand mixer fitted with the whisk attachment.
  3. Once the sugar reaches 240F, stream in the sugar syrup into the bowl of eggs with the mixer on medium speed. 
  4. Beat the mixture for about 10 minutes, until it’s thick, pale and no longer warm. 
  5. Add the butter, a few tablespoons at a time and then let it mix for another few minutes at full speed. The buttercream may go through different phases so be patient but if it doesn’t come together after at least 5 minutes of beating at full speed, add in another ¼ cup of butter. 
  6. Add the peanut butter, salt and vanilla and mix just until it’s all combined. 
  7. Pipe onto the cooled cupcakes and place in the freezer for about 15-20 minutes.

Chocolate Shell

  1. Microwave the chocolate and oil in a 2 cup measuring cup on 30 second intervals, stirring between each interval.
  2. Dip the chilled cupcakes into the melted chocolate just covering the frosting. Let the excess drip off over the cup for a few seconds. Top with a pinch of sea salt, crushed peanuts or chopped peanut butter cups. 
  3. If you want to just drizzle some chocolate on top of the cupcakes, you’ll need less than half of the recipe.

Frequently Asked Questions

What kind of chocolate to use?

I just use Nestle or Ghirardelli chips for the chocolate shell but any dark chocolate chip or bar is fine. 
For the peanut butter cups, any brand works fine, I love the Justins brand. 

What kind of peanut butter to use?

I used Jiff creamy peanut butter. Any creamy peanut butter is fine. I don’t recommend using a natural peanut butter because the consistency is so different. I also don’t recommend using a chunky peanut butter because you’ll have trouble with piping the frosting.

Can I make these cupcakes dairy free?

You can use dairy free butter and chocolate to make these cupcakes. 

Can I make these cupcakes gluten-free?

I have not tested my cupcake recipes but all my cake recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour. 

How do I know when cupcakes are done baking?

The cupcakes are done baking when they no longer look wet in the center and you gently press on the tallest area of the cupcake and it springs back. If it feels wet and stays pressed in, give it another few minutes before testing again.

What if I don’t have a candy thermometer for the frosting?

You can make Swiss meringue buttercream and it will be just about the same. I only use this buttercream because I don’t want leftover egg yolks or whites.
If you prefer a simple frosting and don’t mind how sweet American buttercream is, feel free to use that as well and just add the peanut butter to it.

How to serve and store these Reese’s Peanut Butter Cupcakes 

Serve the cupcakes fresh or leave them at a cool room temperature for 1-2 days. 

To refrigerate, make sure to cover the cupcakes with a cake dome or store them in an airtight container for up to a week.

To freeze it, place them in an airtight container and then place the container in an airtight bag. Thaw at room temperature before serving.  

Thanks for sticking around <3 If you make these chocolate peanut butter cupcakes, I would love it if you left me a review or a star rating! 

As always, have a blessed day and happy baking!

Love, B

bite taken out of a Reese's peanut butter cupcake

Reese’s Peanut Butter Cupcakes

Bernice Baran
These Reese's Peanut Butter Cupcakes are made using my favorite chocolate cupcake recipe, stuffed with either a Reese's peanut butter cup or just creamy peanut butter and frosted with a peanut butter buttercream dipped in a chocolate shell.
5 from 5 votes
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Additional Time 1 hour 30 minutes
Total Time 3 hours 3 minutes
Course Cupcakes
Cuisine American
Servings 16 cupcakes
Calories 482 kcal



Chocolate Cupcakes

  • 1 cup (120g) all-purpose flour spooned and leveled 
  • 1/2 cup (40g) unsweetened cocoa powder (I used dutch process), spooned and leveled
  • 1 cup (200g) granulated sugar 
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (120mL) vegetable oil
  • 2 large eggs room temperature
  • 3/4 cup (180mL) hot coffee brewed or Americano; hot water also works
  • 16 Reese's peanut butter cups OR 1/2 cup peanut butter for the filling

Peanut Butter Buttercream

  • 1 cup (200g) granulated sugar
  • 1/4 cup water
  • 2 large eggs room temperature
  • 1 cup (227g) unsalted butter (add another 1/4 cup if it's taking to long to come together). room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • tiny pinch of sea salt
  • 2/3 cup (165g) creamy peanut butter

Chocolate Ganache

  • 2 cups (12oz) dark chocolate chips
  • 2 Tbsp vegetable oil
  • flakey sea salt


Chocolate Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 16 muffin tins with cupcake liners (or 12, the batter for the other few can wait).
  • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
    1 cup (120g) all-purpose flour, 1/2 cup (40g) unsweetened cocoa powder, 1 cup (200g) granulated sugar , 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1/4 tsp baking soda
  • In a large bowl whisk together the oil, eggs and coffee until they're well combined.
    1/2 cup (120mL) vegetable oil, 2 large eggs, 3/4 cup (180mL) hot coffee
  • Sift the dry ingredients on top of the wet ingredients and whisk just until they're completely combined and smooth.
  • Fill each cupcake liner about 2/3 full, you should get 15-16. If you're using Reese's in the center, press them down so the batter fully covers the peanut butter cup.
    If you're using peanut butter (my preferred way), just scoop about 5g of peanut butter into the center and press it down a little to make sure its fully covered by the batter.
    16 Reese's peanut butter cups OR 1/2 cup peanut butter
  • Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  • Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack.
  • Allow the cupcakes to cool completely before frosting.

Peanut Butter Buttercream

  • Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes. 
    1 cup (200g) granulated sugar, 1/4 cup water
  • Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.
    2 large eggs
  • Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping. Create a stream going down the bowl, avoid hitting the whisk so it doesn't splatter the sugar syrup.
  • Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the egg mixture is very pale and fluffy and is no longer warm.
  • Turn the mixer back down to medium speed and add in the butter, 2-4 Tbsp at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy. If it's not coming together, add in an extra 1/4 cup of butter.
    1 cup (227g) unsalted butter (add another 1/4 cup if it's taking to long to come together).
  • Scrape the sides and bottom of the bowl, add in the vanilla, salt and peanut butter and turn the mixer up to high speed for 1-2 minutes. Smooth it out with a rubber spatula.
    tiny pinch of sea salt, 2/3 cup (165g) creamy peanut butter, 2 tsp vanilla extract or vanilla bean paste
  • Use a piping bag fit with a large round tip to pipe the peanut butter buttercream on top of the cupcake. You want to make sure the buttercream is a little more firm, so it's holds a tall shape when piping.
  • Freeze the frosted cupcakes for at least 15 minutes, until the buttercream feels firm.

Chocolate Shell*

  • Meanwhile, place the chocolate and oil in a 2 cup measuring cup and microwave for 30 seconds. Stir and repeat until the chocolate is completely melted.
    2 cups (12oz) dark chocolate chips, 2 Tbsp vegetable oil
  • Dunk the semi-frozen cupcakes into the the melted chocolate and top with flakey sea salt, crushed peanuts or chopped Reese's cups.
    flakey sea salt
  • The chocolate will harden from the cold buttercream but I like when the cupcake and buttercream are really soft so I let them sit at room temperature for a while before serving.


We had to make two cups of the chocolate shell in order to have enough volume for dipping the cupcakes but you’ll certainly have some leftover. 
You could make only half and just drizzle it on top of the cupcakes or you can use the leftovers for something else. Some ideas:
  • Chocolate covered strawberries
  • My buckeye cookies if you skip the ganache in that recipe
  • Ice cream topping
  • Use it to dip frozen yogurt or peanut butter clusters (tiktok idea)


Serving: 1gCalories: 482kcalCarbohydrates: 38gProtein: 8gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 331mgPotassium: 265mgFiber: 3gSugar: 26gVitamin A: 429IUVitamin C: 0.1mgCalcium: 75mgIron: 2mg
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