Reeses Cupcakes

There’s something about peeling back the wrapper on a Reese’s Cupcake and seeing that swirl of peanut butter frosting crowned with chocolate that stops conversation in its tracks.

Picture golden, tender chocolate cake, the rich aroma of cocoa and roasted peanuts drifting through your kitchen, and a creamy peanut butter center that melts as you bite in.

This is a cozy, crowd-pleasing dessert that feels bakery-level special yet comes together in about an hour.

It’s perfect for sweet-tooth fans, peanut butter lovers, and anyone who needs a reliable treat for birthdays, potlucks, or last-minute weeknight cravings.

I still remember a rough Tuesday when a pan of these cupcakes turned my kids’ gloomy moods around—homework complaints turned into sticky smiles.

They shine at casual gatherings, Sunday suppers, office parties, or anytime you need a quick, impressive dessert that feels like a hug. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich chocolate flavor with a molten Reese’s surprise center.
• Showcases ultra-creamy, fluffy peanut butter frosting that pipes beautifully.
• Uses simple pantry ingredients plus your favorite Reese’s candy.
• Stays moist and tender for days, perfect for make-ahead desserts.
• Impresses at parties and bake sales with minimal extra effort.

Ingredients

• 1 cup all-purpose flour — spoon and level for accuracy
• 0.5 cup unsweetened cocoa powder — natural, not hot cocoa mix
• 1 tsp baking powder — check that it’s fresh and active
• 0.5 tsp baking soda — helps cupcakes rise and stay tender
• 0.25 tsp fine salt — balances sweetness and enhances flavor
• 0.75 cup granulated sugar — provides structure and sweetness
• 0.25 cup light brown sugar, packed — adds moisture and depth
• 0.5 cup whole milk, room temperature — warms quickly if left out 30 minutes
• 0.25 cup vegetable oil — use neutral-flavored oil like canola
• 2 large eggs, room temperature — room temp helps batter emulsify
• 0.5 cup hot water or hot coffee — coffee intensifies chocolate flavor
• 1 tsp vanilla extract — real vanilla gives best aroma
• 12 mini Reese’s peanut butter cups, unwrapped — keep frozen for easier baking
• 0.5 cup unsalted butter, softened — should dent easily when pressed
• 0.75 cup creamy peanut butter — use no-stir shelf-stable style
• 2 cups powdered sugar, sifted — sifting prevents lumpy frosting
• 2–3 tbsp heavy cream or milk — add gradually to adjust consistency
• 1 tsp vanilla extract — rounds out the peanut flavor
• 0.25 tsp fine salt — sharpens sweetness and peanut taste
• 6 full-size Reese’s peanut butter cups, chopped (optional) — chill first for cleaner cuts
• 2 tbsp chocolate syrup or fudge sauce (optional) — drizzle just before serving

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners so the cakes release cleanly after baking. Set the pan aside.

This step guarantees your oven reaches the correct temperature and your pan is ready the moment the batter is mixed, preventing it from sitting too long.

Combine Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Break up any cocoa or flour lumps so the mixture is smooth and uniform.

This helps the leaveners distribute evenly, promoting a consistent rise and tender crumb in every cupcake.

Mix Wet Ingredients

In a large bowl, whisk granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.

Guarantee the eggs and milk are at room temperature for easier blending. Mix until the sugars start to dissolve and the mixture looks glossy and homogeneous with no streaks of egg.

Incorporate Dry Into Wet

Add the dry ingredient mixture to the wet ingredients. Whisk gently just until the flour mixture disappears and no dry streaks remain.

Avoid vigorous mixing at this stage. Overmixing can develop too much gluten, leading to dense or tough cupcakes instead of a light, tender texture.

Add Hot Liquid & Thin Batter

Pour in the hot water or hot coffee slowly while whisking. Mix until the batter looks thin, smooth, and fully combined.

Hot coffee enhances the chocolate flavor, so use it if you can. Be careful not to splash; the batter will be quite loose, which helps create moist, rich cupcakes.

Fill Liners Partway

Spoon or pour batter into each cupcake liner, filling them about one-third full. Work evenly so every liner has a similar amount.

This first layer creates a cushion for the Reese’s peanut butter cup and keeps it centered. Tap the pan lightly to level the batter if needed.

Add Reese’s Centers

Place one mini Reese’s peanut butter cup in the center of each partially filled liner. Gently press it down so it sinks slightly into the batter but doesn’t touch the bottom.

Keeping the candy centered guarantees an even peanut butter core that stays surrounded by moist chocolate cake.

Top Off With Batter

Cover each Reese’s candy with more batter until each liner is about two-thirds to three-quarters full. Avoid filling to the very top or the batter may overflow while baking.

Aim for even levels across all cupcakes so they bake at the same rate and rise uniformly.

Bake Until Just Set

Place the muffin tin in the preheated oven and bake for 18–20 minutes. Check doneness by inserting a toothpick near the edge, not through the Reese’s center.

It should come out with a few moist crumbs, not wet batter. Remove from the oven as soon as they reach this point.

Cool in Tin Briefly

Set the hot muffin tin on a heat-safe surface. Let the cupcakes cool in the pan for about 5 minutes.

This short rest helps them firm up slightly, making them easier to handle. Avoid leaving them in the pan too long, which can cause soggy bottoms from trapped steam.

Transfer & Cool Completely

Carefully lift each cupcake from the tin and place on a wire cooling rack. Arrange them with space between for good air circulation.

Let them cool completely, about 25 minutes. Frosting warm cupcakes will melt the butter in the icing, so guarantee they’re fully cool before decorating.

Beat Butter & Peanut Butter

In a large bowl, beat the softened butter and creamy peanut butter together using a hand mixer or stand mixer.

Mix on medium speed for 2–3 minutes until the mixture is creamy, smooth, and slightly lighter in color.

Scrape the bowl as needed so no thick peanut butter pockets remain.

Add Powdered Sugar Gradually

Reduce mixer speed to low. Add the sifted powdered sugar in small portions, mixing after each addition.

This prevents clouds of sugar and helps it incorporate smoothly. Scrape down the sides and bottom of the bowl occasionally. Continue until the frosting looks thick and well blended.

Adjust Texture & Flavor

Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk. Beat on medium-high speed until the frosting becomes light, fluffy, and spreadable.

If it feels too stiff, add up to 1 more tablespoon of cream. Whip another minute until it holds soft peaks and pipes easily.

Frost the Cooled Cupcakes

Guarantee cupcakes are completely cool. Fill a piping bag fitted with your preferred tip, or use an offset spatula.

Swirl or spread a generous mound of peanut butter frosting on each cupcake, covering the top. Aim for an even, smooth layer that complements the rich chocolate base underneath.

Garnish & Finish

Top each frosted cupcake with chopped pieces of full-size Reese’s peanut butter cups, pressing them gently into the frosting. Drizzle a little chocolate syrup or fudge sauce over the top for extra richness.

Chill briefly if your kitchen is warm so the frosting sets before serving.

Ingredient Swaps

• No peanut butter? Use any smooth nut or seed butter (almond, cashew, sunflower seed); add a pinch more salt and 1–2 tsp extra sugar if the swap is unsweetened.
• Dairy-free: Use plant milk (soy, oat, almond) in the batter and frosting, and swap butter for vegan butter sticks; thin frosting with plant cream or milk.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose blend for the flour; avoid coconut flour or pure almond flour without a tested recipe.
• No Reese’s available: Use any chocolate-covered peanut (or nut) candy or small chocolate squares plus ½ tsp peanut butter in the center.
• Lower budget: Replace light brown sugar with more granulated sugar; use generic cocoa and peanut butter—flavor will still be great.

You Must Know

– Scale – To bake a double batch at once (24 cupcakes), divide batter between 2 pans and rotate their positions front-to-back and top-to-bottom at about 10 minutes.

Total time may increase by 2–3 minutes; use the same toothpick/edge-spring cues rather than relying only on the clock.

Serving Tips

• Serve on a platter drizzled with extra chocolate sauce for a bakery-style presentation.
• Pair with cold milk, hot coffee, or a mocha for complementary flavors.
• Add a small scoop of vanilla ice cream beside warmed cupcakes for dessert plates.
• Top each frosted cupcake with half a Reese’s and a light cocoa powder dusting.
• Arrange on a tiered stand with peanut butter candies scattered for party displays.

Storage & Make-Ahead

Store Reese’s Cupcakes in an airtight container in the fridge for up to 5 days; bring to room temperature before serving for best texture.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months; thaw fully, then frost.

Reheating

To gently reheat Reese’s cupcakes, warm unwrapped cupcakes in the microwave for 8–10 seconds, or in a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop reheating.

Reese’s in Pop Culture

Every time I swirl that peanut butter frosting onto a chocolate cupcake, I can’t help thinking about how deeply Reese’s has seeped into pop culture—beyond just the candy aisle.

I picture orange wrappers peeking out of Halloween buckets in old movies, or that classic “you got peanut butter in my chocolate” commercial echoing like a cozy rerun in the back of my mind.

When I tuck a mini cup into each cupcake, it feels a little like a movie Easter egg—something familiar and fun, hidden just for you.

Reese’s has become shorthand for comfort: game-day candy bowls, sleepy movie nights, road-trip gas station stops.

Bringing that flavor into a homemade cupcake lets all those sweet little memories gather in one warm, chocolatey bite.

Final Thoughts

Give these Reese’s Cupcakes a try and enjoy the gooey peanut butter cup center with that fluffy peanut butter frosting on top.

Feel free to tweak the recipe with different garnishes—like extra chocolate drizzle or chopped nuts—to make them your own!

Frequently Asked Questions

Can I Make These Reese’s Cupcakes Gluten-Free or Dairy-Free Without Sacrificing Texture?

Yes, you can. I’d swap in a good 1:1 gluten-free flour and use almond milk plus vegan butter. The cupcakes still rise tender and moist, like a warm, chocolate–peanut butter hug from the oven.

How Do Altitude or Humidity Changes Affect Baking Time and Cupcake Texture?

They’ll bake faster at high altitude and in dry air, slower in humid, low-altitude kitchens. I watch like a hawk: domes set sooner up high, while muggy days give softer tops and sometimes slightly denser crumbs.

What’s the Best Way to Ship These Cupcakes Without Ruining the Frosting?

I’d chill your frosted cupcakes firm, nestle each in a snug cupcake insert, then pack the box with bubble wrap and frozen gel packs. Ship overnight so they arrive cool, swirled tops still picture‑perfect.

Are There Kid-Safe, Nut-Free Alternatives That Still Feel Like “Reese’s” Cupcakes?

Yes—swap peanut butter for sunflower seed or soy butter. I’d swirl it into frosting, tuck a dollop inside the chocolate cupcake, and top with crunchy chocolate chips so kids still taste that cozy, candy-bar vibe.

Can I Scale This Recipe for a Wedding or Large Event Efficiently?

You can, and I’d batch it. I’d mix in triple or quadruple amounts per bowl, bake multiple tins at once, then freeze unfrosted cupcakes. Before the wedding, I’d whip fresh frosting and decorate in cozy, assembly-line fashion.