Reese's Peanut Butter Cupcakes

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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.

bite taken out of a Reese's peanut butter cupcake

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

The chocolate cupcake recipe is very quick and easy and it’s versatile. It’s already dairy free and can be made gluten-free.
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.
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.

reese's peanut butter cupcakes topped with chopped peanut butter cups

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).

chocolate peanut butter cupcakes sliced in half

Step-by-Step Instructions

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

Chocolate Cupcakes

Make the chocolate cupcakes by whisking together all the dry ingredients, including the sugar.
In a large bowl whisk together the oil and eggs. Add the vanilla and coffee and whisk until it’s all combined.
Sift the dry ingredients over the wet ingredients and whisk just until it’s fully combined.
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.

finished cupcake batter — wet ingredients whisked together

Peanut Butter Buttercream

Heat the sugar and water in a saucepan until it’s at 240 F (116 C).
Meanwhile, beat the eggs in a bowl of a stand mixer fitted with the whisk attachment.
Once the sugar reaches 240F, stream in the sugar syrup into the bowl of eggs with the mixer on medium speed.
Beat the mixture for about 10 minutes, until it’s thick, pale and no longer warm.
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.
Add the peanut butter, salt and vanilla and mix just until it’s all combined.
Pipe onto the cooled cupcakes and place in the freezer for about 15-20 minutes.

sugar water heating — heat sugar over medium-low heat

whipped eggs — heat sugar over medium-low heat

Chocolate Shell

Microwave the chocolate and oil in a 2 cup measuring cup on 30 second intervals, stirring between each interval.
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.
If you want to just drizzle some chocolate on top of the cupcakes, you’ll need less than half of the recipe.

dip the cupcakes into the melted chocolate — melt the chocolate

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.

bite taken out of chocolate peanut butter cupcakes

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.

reese's peanut butter cupcakes sliced in half

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

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

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 18

Additional Time 1 30

Total Time 3 3

Course Cupcakes

Cuisine American

Servings cupcakes

Calories 482 kcal

Equipment

1 Kitchen Aid 5 qt. Stand Mixer
1 Kitchen Scale
1 Disposable Piping Bags
1-2 Muffin Pan
1 large round piping tip
1 medium saucepan
1 Whisk
2 cup measuring cup or tall and narrow jar
1 Rubber Spatula