Chocolate Peanut Butter Cupcakes

If you love Reese’s, these chocolate peanut butter cupcakes are calling your name—rich, fluffy, and ridiculously easy to make.

Reese’s Cupcakes

My husband loves anything chocolate and peanut butter, so I’m always looking for new ways to turn that combo into dessert. These Reese’s Chocolate Peanut Butter Cupcakes are my latest creation — and trust me, they did not disappoint. They’re rich, decadent, and taste like something straight from a bakery… but they’re surprisingly easy to make at home.

The cupcakes are light and moist, topped with a smooth, creamy peanut butter buttercream that is seriously irresistible. Add chopped Reese’s and a chocolate drizzle, and you’ve got a dessert that looks just as good as it tastes. Honestly, just looking at these makes me want to head to the kitchen and bake another batch immediately.

How to Make Chocolate Peanut Butter Cupcakes

You’ll need just a handful of simple ingredients (listed below).

DIRECTIONS –

1. PREP. Preheat oven to 350 and line 2 cupcake pans with paper liners.
2. MIX. In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth.
   In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
3. HEAT AND STIR. Within a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth.
4. BEAT. Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes.
5. ADD. Add eggs one at a time, mixing well after each addition.
   Add vanilla and cocoa mixture, and blend until smooth.
   With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth.
6. BAKE. Scoop into prepared pans, filling 2/3 full. Bake until a toothpick comes out clean, about 15-18 minutes. Let cool.

Make the frosting while the cupcakes cool, then frost as desired. Drizzle with chocolate and sprinkle with chopped Reese’s PB Cups.

Tips For Making Reese’s Cupcake

• While making the cupcake batter, mix in one egg at a time for an even blend
• When microwaving the topping, cook in 15 second increments and stir each time so that you don’t over cook the mixture

More Delicious Cupcake Recipes

If you loved these delicious Reese’s cupcakes, you’ll want to try one of these other amazing recipes!

• Chocolate Fudge Cupcakes
• Homemade Hostess Cupcakes Recipe
• Best Lemon Cupcakes Recipe
• Cinnamon Roll Cupcakes

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

Print Recipe Pin Recipe

Reese’s Chocolate Peanut Butter Cupcakes Recipe

Servings: 24 Cupcakes

These Reese’s cupcakes are delicious and super easy to make.  Filled with the irresistible combination of chocolate and peanut butter, these cupcakes will satisfy any sweet tooth!

Prep Time:25 minutes mins

Cook Time:18 minutes mins

Cooling Time:5 minutes mins

Total Time:43 minutes mins

Ingredients

Reese’s Cupcakes:

• 1/2 cup unsweetened cocoa powder, plus 1 tablespoon
• 1/2 cup hot water, plus 1 tablespoon
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks butter, cut into small pieces
• 1 2/3 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla
• 3/4 cup sour cream

Frosting Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 1-2 tablespoons milk
• 3-4 cups powdered sugar

For the Topping:

• 12 large Reese's cups, chopped into pieces (or equivalent amount of smaller Reese’s candies)
• 1/2 cup chocolate chips
• 1/2 teaspoon coconut oil or shortening

Instructions

Directions for the Reese’s Cupcakes:

• To make the cupcakes, preheat oven to 350 and line 2 cupcake pans with paper liners.
• In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
• Within a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth.
• Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla and cocoa mixture, and blend until smooth.
• With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth.
• Scoop into prepared pans, filling 2/3 full.
• Bake until a toothpick comes out clean, about 15-18 minutes. Let cool.

Directions for the Frosting:

• While the cupcakes are cooling, make the frosting. Beat together the butter and peanut butter until light and fluffy.
• Add the vanilla and 1 tablespoon milk.
• Add powdered sugar gradually until desired consistency is reached, adding more milk if needed.
• Beat until light and fluffy.
• Frost the cooled cupcakes as desired.

Directions for the Topping:

• To make the chocolate drizzle, add the chocolate chips and the coconut oil or shortening to a microwave safe bowl.
• Heat at 50% power for 30 seconds, then stir. Repeat at 15 second intervals, stirring in between, until the chocolate is melted and smooth (do not overcook!).
• Pour the melted chocolate into a plastic bag and snip a small piece off the corner. Drizzle over frosted cupcakes and sprinkle cupcakes with chopped Reese’s candies.

Nutrition

Serving: 1 cupcake · Calories: 380 kcal · Carbohydrates: 48 g · Protein: 5 g · Fat: 20 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.5 g · Cholesterol: 56 mg · Sodium: 241 mg · Potassium: 134 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 442 IU · Vitamin C: 0.1 mg · Calcium: 38 mg · Iron: 1 mg

Other Notes

Course: Dessert

Keyword: chocolate, cupcakes, peanut butter