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–+ servings
chocolate peanut butter cupcakes

Reese’s Cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag and tip optional

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 2 large eggs room temperature
  • 0.5 cup hot water or hot coffee
  • 1 teaspoon vanilla extract
  • 12 piece mini Reese’s peanut butter cups unwrapped
  • 0.5 cup unsalted butter softened
  • 0.75 cup creamy peanut butter
  • 2 cup powdered sugar sifted
  • 1 2–3 tbsp heavy cream or milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine salt
  • 6 piece full-size Reese’s peanut butter cups chopped
  • 2 tablespoon chocolate syrup or fudge sauce

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl whisk together granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until no dry streaks remain.
  • Pour in the hot water or coffee and whisk slowly until the batter becomes thin and fully combined.
  • Fill each cupcake liner about one-third full with batter.
  • Place one mini Reese’s peanut butter cup in the center of each liner and gently press it down slightly.
  • Cover the peanut butter cups with more batter until each liner is about two-thirds to three-quarters full.
  • Bake the cupcakes for 18–20 minutes or until a toothpick inserted near the edge comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter and peanut butter together with a mixer on medium speed until creamy and fluffy, about 2–3 minutes.
  • Add the powdered sugar gradually, mixing on low speed until incorporated and scraping the bowl as needed.
  • Add vanilla extract, salt, and 2 tablespoons of cream or milk, then beat on medium-high speed until light and fluffy, adding an extra tablespoon of cream if needed for a smooth, pipeable consistency.
  • Once cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Garnish each cupcake with chopped Reese’s pieces and a drizzle of chocolate syrup or fudge sauce if desired.

Notes

For best results, use room-temperature ingredients for a smoother batter and frosting, and avoid overmixing the cupcake batter after adding the dry ingredients to keep the crumb tender. Hot coffee deepens the chocolate flavor but does not make the cupcakes taste like coffee, so use it instead of water if possible. Let the cupcakes cool fully before frosting to prevent the peanut butter frosting from melting. If your kitchen is warm, chill the frosted cupcakes for 10–15 minutes so the frosting sets slightly, and store leftovers in an airtight container at cool room temperature for up to 2 days or in the fridge for up to 5 days, bringing them to room temperature before serving for the best texture.
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