Unleash your inner chocolate enthusiast with these irresistible Reese cupcake recipes! Perfect for home bakers craving that magical peanut butter and chocolate combo, this roundup offers everything from quick treats to decadent desserts. Get ready to satisfy your sweet tooth and impress everyone with these delicious creations—let’s dive in!
Classic Reese’s Peanut Butter Cupcakes
Every time I bake these cupcakes, I’m transported back to my childhood kitchen, sneaking Reese’s cups from the pantry while my mom pretended not to notice. Now, I’ve perfected a recipe that captures that same magic in every bite.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Boiling water – ½ cup
Reese’s Peanut Butter Cups – 12 mini, unwrapped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no lumps remain.
3. Add 2 eggs, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, mixing just until combined.
4. Carefully pour in ½ cup boiling water and stir until the batter is smooth and thin.
5. Fill each muffin liner halfway with batter using a measuring cup for even distribution.
6. Place one unwrapped mini Reese’s cup in the center of each batter-filled liner.
7. Cover each Reese’s cup with additional batter until the liners are ¾ full.
8. Bake for 18-20 minutes at 350°F until a toothpick inserted near the edge comes out clean.
9. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Chocolatey, moist cupcakes give way to a molten peanut butter center that oozes with every bite. Try serving them slightly warm with a cold glass of milk for the ultimate nostalgic treat—they’re guaranteed to disappear faster than you can say “Reese’s!”
Double Chocolate Reese’s Cupcakes
Craving something decadent? These Double Chocolate Reese’s Cupcakes are my go-to when I need a chocolate fix—they’re rich, fudgy, and packed with peanut butter goodness, just like the ones I used to sneak from my mom’s pantry as a kid.
Ingredients
– All-purpose flour – 1 ½ cups
– Unsweetened cocoa powder – ¾ cup
– Granulated sugar – 1 cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Egg – 1
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Boiling water – ½ cup
– Reese’s Peanut Butter Cups – 12, mini
– Semi-sweet chocolate chips – 1 cup
– Heavy cream – ½ cup
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking soda, and ½ tsp salt until no lumps remain. Tip: Sift the cocoa powder first to avoid clumps for a smoother batter.
3. Add 1 egg, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, and mix with a spatula until just combined.
4. Carefully pour in ½ cup boiling water and stir until the batter is smooth and thin. Tip: The hot water helps bloom the cocoa, enhancing the chocolate flavor.
5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
6. Press one mini Reese’s Peanut Butter Cup into the center of each cupcake batter portion until it is submerged but not touching the bottom.
7. Bake for 18–20 minutes, or until a toothpick inserted into the cake part (avoiding the Reese’s cup) comes out clean. Tip: Don’t overbake—the cupcakes should spring back lightly when touched.
8. Remove from the oven and let cool completely in the tin on a wire rack for 30 minutes.
9. While cooling, make the ganache: Heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over 1 cup semi-sweet chocolate chips in a bowl.
10. Let sit for 2 minutes, then whisk until smooth and glossy.
11. Once cupcakes are cool, spoon or drizzle the ganache over the tops of each cupcake.
12. Allow the ganache to set for 15 minutes before serving. What makes these irresistible is the gooey peanut butter center that melts into the moist chocolate cake, topped with a silky ganache—perfect for parties or a cozy night in with a glass of milk.
Peanut Butter Banana Reese’s Cupcakes
Just when I thought peanut butter and banana couldn’t get any better, I discovered these Reese’s-studded cupcakes that have become my go-to treat for potlucks. They’re the perfect combination of nostalgic flavors and decadent chocolate goodness that always disappears within minutes at family gatherings.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – ¾ cup
Eggs – 2
Vanilla extract – 1 tsp
Mashed bananas – 1 cup
Peanut butter – ½ cup
Mini Reese’s cups – 1 cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl until fully combined.
3. Cream ½ cup butter and ¾ cup sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Stir in 1 tsp vanilla extract, 1 cup mashed bananas, and ½ cup peanut butter until the batter is smooth and uniform.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing.
7. Gently fold in 1 cup mini Reese’s cups, reserving a few for topping if desired.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
9. Bake at 350°F for 18-22 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Zesty banana flavor shines through the rich peanut butter base, while the melted Reese’s cups create delightful chocolate pockets throughout. These cupcakes stay incredibly moist thanks to the bananas and develop an almost fudgy texture when stored overnight. I love serving them slightly warmed with a cold glass of milk for the ultimate comfort dessert experience.
Salted Caramel Reese’s Cupcakes
Gosh, I still remember the first time I bit into one of these cupcakes at a friend’s potluck—I knew I had to recreate that magic in my own kitchen! The combination of rich chocolate, sweet caramel, and salty peanut butter is simply irresistible, and these have become my go-to treat for birthdays and casual gatherings alike.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Unsweetened cocoa powder – ½ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Egg – 1
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Boiling water – ½ cup
– Reese’s Peanut Butter Cups – 12 mini, unwrapped
– Salted caramel sauce – ½ cup
– Unsalted butter – ½ cup
– Powdered sugar – 2 cups
– Heavy cream – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until well combined.
3. Add 1 egg, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until smooth.
4. Gradually pour in ½ cup boiling water while mixing on low speed until the batter is thin and uniform (tip: the hot water helps bloom the cocoa for a richer flavor).
5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. While the cupcakes cool, beat ½ cup unsalted butter in a bowl on medium-high speed for 2 minutes until light and fluffy.
9. Gradually add 2 cups powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat for another 2 minutes.
10. Add 2 tbsp heavy cream and continue beating for 1 minute until the frosting is smooth and spreadable (tip: if it’s too thick, add more cream 1 tsp at a time).
11. Use a knife or apple corer to carve a small hole in the top center of each cooled cupcake, about 1 inch deep.
12. Fill each hole with 1 tsp of salted caramel sauce, then place a mini Reese’s Peanut Butter Cup into the caramel.
13. Frost the top of each cupcake with the buttercream, covering the filled center completely.
14. Drizzle additional salted caramel sauce over the frosted cupcakes and sprinkle with a pinch of salt if desired (tip: for extra flair, garnish with crushed peanut butter cups before serving).
Perfectly moist and decadent, these cupcakes offer a delightful contrast between the fluffy chocolate base and the gooey caramel-peanut butter core. I love serving them slightly chilled to let the caramel firm up a bit, making each bite a perfect blend of textures and flavors that’ll have everyone asking for the recipe!
Gluten-Free Reese’s Cupcakes
Every time I bake these gluten-free Reese’s cupcakes, I’m reminded of my niece’s birthday party where she couldn’t have regular treats—these became an instant hit with everyone! They’re perfect for satisfying that chocolate-peanut butter craving without the gluten.
Ingredients
– Gluten-free flour – 1 ½ cups
– Cocoa powder – ½ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Sugar – 1 cup
– Eggs – 2
– Vegetable oil – ½ cup
– Milk – ¾ cup
– Vanilla extract – 1 tsp
– Reese’s Peanut Butter Cups – 12 mini, chopped
– Creamy peanut butter – ½ cup
– Powdered sugar – 1 cup
– Butter – ¼ cup, softened
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups gluten-free flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a large bowl, beat 1 cup sugar, 2 eggs, ½ cup vegetable oil, ¾ cup milk, and 1 tsp vanilla extract with a mixer on medium speed for 2 minutes until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain—overmixing can make cupcakes dense.
5. Fold in the chopped Reese’s Peanut Butter Cups gently with a spatula to distribute them evenly.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents sogginess.
9. For the frosting, beat ½ cup creamy peanut butter, 1 cup powdered sugar, and ¼ cup softened butter in a bowl until light and fluffy, about 3 minutes.
10. Frost the cooled cupcakes with the peanut butter mixture using a piping bag or knife for a neat finish.
Creamy peanut butter frosting melds perfectly with the rich chocolate base, offering a delightful contrast in textures. Serve them chilled for a firmer bite or at room temperature to highlight the soft, moist crumb—either way, they disappear fast at gatherings!
Vegan Reese’s Peanut Butter Cupcakes
Every time I crave something decadent but want to keep it plant-based, these Vegan Reese’s Peanut Butter Cupcakes come to mind—they’re my go-to for satisfying that sweet tooth without any dairy. I love how the rich chocolate and creamy peanut butter meld together, reminding me of lazy Sunday baking sessions with my niece, who’s always eager to lick the spoon! Plus, they’re surprisingly simple to whip up, making them perfect for last-minute treats or impressing friends at gatherings.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Cocoa powder – ½ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Apple cider vinegar – 1 tbsp
– Water – 1 cup
– Creamy peanut butter – ½ cup
– Powdered sugar – 1 cup
– Vegan chocolate chips – ½ cup
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until fully combined.
3. Add the vegetable oil, vanilla extract, apple cider vinegar, and water to the dry ingredients, and stir until the batter is smooth with no lumps.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove the cupcakes from the oven and let them cool completely on a wire rack for at least 30 minutes.
7. While the cupcakes cool, make the frosting by beating the creamy peanut butter and powdered sugar in a medium bowl until light and fluffy.
8. Frost the cooled cupcakes with the peanut butter mixture using a spatula or piping bag.
9. Melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
10. Drizzle the melted chocolate over the frosted cupcakes.
11. Allow the chocolate to set for about 10 minutes before serving.
Velvety and indulgent, these cupcakes boast a moist, chocolatey base that pairs perfectly with the smooth peanut butter frosting and rich chocolate drizzle. For an extra fun twist, try serving them slightly chilled to mimic the texture of a Reese’s cup, or top with crushed peanuts for added crunch—they’re sure to disappear fast at any gathering!
Reese’s Stuffed Cookie Dough Cupcakes
Remember those days when you couldn’t decide between cookies and cupcakes? I’ve been there too, especially during late-night baking sessions where my sweet tooth demands everything at once. That’s how these magical treats were born in my kitchen.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Butter – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Baking powder – 1 tsp
Salt – ¼ tsp
Reese’s Peanut Butter Cups – 12
Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Cream together ½ cup softened butter and ¾ cup sugar in a large bowl until light and fluffy, about 2 minutes. (Tip: Room temperature butter blends better and creates a smoother batter.)
3. Beat in 1 egg and 1 tsp vanilla extract until fully incorporated.
4. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Stir in 2 tbsp milk to create a soft cookie dough consistency.
7. Place one tablespoon of cookie dough into each cupcake liner.
8. Press one Reese’s Peanut Butter Cup into the center of each dough portion.
9. Cover each Reese’s cup completely with another tablespoon of cookie dough. (Tip: Ensure no peanut butter cup is exposed to prevent burning.)
10. Bake for 18-20 minutes until the edges are golden brown and the tops spring back lightly when touched.
11. Let cool in the pan for 5 minutes before transferring to a wire rack. (Tip: Cooling slightly in the pan helps them set without becoming too crumbly.)
What makes these irresistible is the gooey, molten Reese’s center surrounded by soft cookie-like cake. They’re perfect warm with a glass of cold milk or crumbled over vanilla ice cream for an extra decadent dessert.
Peanut Butter Cheesecake Reese’s Cupcakes
Pulling these cupcakes out of the oven always takes me back to my first baking disaster—burnt edges and a sunken middle! But after perfecting this recipe, I can confidently say these peanut butter cheesecake Reese’s cupcakes are foolproof and utterly decadent.
Ingredients
– Cream cheese – 8 oz
– Peanut butter – 1 cup
– Sugar – 1 cup
– Eggs – 2
– Vanilla extract – 1 tsp
– Reese’s Peanut Butter Cups – 12 mini
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add the peanut butter and sugar, and continue beating until fully combined and fluffy.
4. Tip: Scrape down the sides of the bowl with a spatula to ensure no lumps remain for a uniform texture.
5. Beat in the eggs one at a time, mixing well after each addition until just incorporated.
6. Stir in the vanilla extract until the batter is smooth.
7. Fill each cupcake liner about 2/3 full with the batter using a spoon or scoop.
8. Place one mini Reese’s Peanut Butter Cup into the center of each cupcake, pressing it down slightly into the batter.
9. Tip: For an extra gooey center, freeze the Reese’s Cups for 10 minutes before adding to prevent them from sinking too much.
10. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the tops are lightly golden.
11. Remove from the oven and let the cupcakes cool in the tin for 5 minutes to firm up.
12. Transfer the cupcakes to a wire rack to cool completely for about 1 hour.
13. Tip: For best results, refrigerate the cupcakes for at least 30 minutes before serving to enhance the cheesecake-like texture.
My favorite part is biting into the cool, creamy center that contrasts with the rich peanut butter flavor. These are perfect for parties or just indulging with a glass of milk—trust me, they disappear fast!
Reese’s S’mores Cupcakes
Last weekend, while camping with friends, we couldn’t get enough of gooey s’mores by the fire—which inspired me to create these decadent cupcakes that combine that nostalgic flavor with Reese’s peanut butter cups. I love how the chocolate and peanut butter meld together in every bite, making these perfect for potlucks or satisfying my serious sweet tooth.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Egg – 1
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Boiling water – ½ cup
Mini marshmallows – 1 cup
Reese’s Peanut Butter Cups – 12, unwrapped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. Add 1 egg, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until smooth.
4. Gradually pour in ½ cup boiling water while stirring continuously; the batter will be thin, but this ensures moist cupcakes.
5. Fill each muffin liner halfway with batter using a measuring cup for even distribution.
6. Place one unwrapped Reese’s Peanut Butter Cup into the center of each cupcake batter portion.
7. Top each with remaining batter until liners are ¾ full, covering the peanut butter cup completely.
8. Bake for 18–20 minutes at 350°F, or until a toothpick inserted into the cupcake part (avoid the center) comes out clean.
9. Remove cupcakes from the oven and immediately press 3–4 mini marshmallows onto the top of each while still hot; the residual heat will start to melt them.
10. Switch the oven to broil on high and return the cupcakes to the oven for 1–2 minutes, watching closely until the marshmallows are golden brown and toasted.
11. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to avoid sogginess.
Amazingly, these cupcakes offer a fudgy, tender crumb with a surprise molten peanut butter center and a crispy, toasted marshmallow top. Serve them slightly warm to enhance the gooey texture, or pair with a cold glass of milk for the ultimate treat that’ll have everyone asking for seconds.
Halloween Reese’s Monster Cupcakes
Zombies might be scary, but these Halloween Reese’s Monster Cupcakes are downright adorable—I whipped up a batch last weekend for my nephew’s party, and they vanished faster than a ghost in the night! As a busy home cook, I love recipes that blend simplicity with a fun twist, making them perfect for spooky season gatherings without spending hours in the kitchen.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Milk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Reese’s Peanut Butter Cups – 12
Frosting – 2 cups
Food coloring – as needed
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. Add 2 eggs, 1 cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until the batter is smooth and lump-free.
4. Fill each cupcake liner two-thirds full with batter using a spoon or ice cream scoop for even distribution.
5. Press one Reese’s Peanut Butter Cup into the center of each batter-filled liner, ensuring it is submerged but not touching the bottom.
6. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the cupcake part (not the Reese’s) comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely for 30 minutes.
8. Divide 2 cups frosting into small bowls and tint with food coloring to create monster-like hues such as green or purple.
9. Frost each cooled cupcake with a generous layer of colored frosting using a spatula or piping bag.
10. Press additional Reese’s Peanut Butter Cups into the frosting as eyes or decorations to complete the monster look.
So moist and chocolatey with a surprise peanut butter center, these cupcakes offer a delightful crunch from the Reese’s. Serve them at your Halloween party with a side of apple cider for a festive treat that’ll have everyone howling for more!
Mint Chocolate Reese’s Cupcakes
Remember those lazy summer afternoons as a kid, trading candy with friends? I always hoarded the Reese’s, and now I’ve turned that obsession into these decadent mint chocolate cupcakes that taste like nostalgia in every bite.
Ingredients
– Flour – 1 ½ cups
– Sugar – ¾ cup
– Cocoa powder – ½ cup
– Baking soda – 1 tsp
– Salt – ¼ tsp
– Egg – 1
– Milk – ¾ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Peppermint extract – ½ tsp
– Reese’s Mini Peanut Butter Cups – 12
– Butter – ½ cup
– Powdered sugar – 2 cups
– Green food coloring – 3 drops
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. In a separate bowl, beat the egg, then mix in milk, vegetable oil, vanilla extract, and peppermint extract.
4. Pour wet ingredients into dry ingredients and stir just until combined—overmixing makes cupcakes tough.
5. Divide batter evenly among muffin cups, filling each about two-thirds full.
6. Press one Reese’s Mini Peanut Butter Cup into the center of each cupcake batter portion.
7. Bake for 18-20 minutes until a toothpick inserted near the edge comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
9. Beat softened butter with an electric mixer on medium speed for 2 minutes until creamy.
10. Gradually add powdered sugar, mixing on low speed until incorporated, then beat on high for 1 minute.
11. Mix in green food coloring until frosting is evenly tinted.
12. Frost cooled cupcakes using a piping bag or spatula, swirling generously.
13. Chop remaining Reese’s cups and sprinkle over frosting for garnish.
You’ll love how the cool mint frosting contrasts with the rich chocolate base and surprise peanut butter center. These are perfect for parties—if you can resist eating them all yourself first!
Strawberry Peanut Butter Reese’s Cupcakes
Last weekend, I found myself with a surplus of fresh strawberries and a serious craving for something decadent—cue these irresistible cupcakes that combine fruity freshness with rich peanut butter goodness. They’re perfect for satisfying sweet tooth cravings without being overly complicated, and I love how the Reese’s cups add a fun surprise in every bite.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 1 ½ tsp
– Salt – ¼ tsp
– Unsalted butter – ½ cup, softened
– Eggs – 2 large
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Fresh strawberries – 1 cup, diced
– Creamy peanut butter – ½ cup
– Reese’s Peanut Butter Cups – 12 mini, unwrapped
– Confectioners’ sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate large bowl, use an electric mixer to beat the unsalted butter on medium speed for 2 minutes until creamy.
4. Add the eggs one at a time to the butter, beating well after each addition to incorporate fully.
5. Pour in the milk and vanilla extract, and mix on low speed until the wet ingredients are smooth.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can lead to tough cupcakes, so stop as soon as it’s combined.
7. Gently fold in the diced fresh strawberries with a spatula to distribute them evenly without crushing them.
8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
9. Press one mini Reese’s Peanut Butter Cup into the center of each cupcake batter portion, ensuring it’s submerged but not touching the bottom.
10. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the cupcake part (avoiding the Reese’s cup) comes out clean.
11. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely—this prevents them from becoming soggy.
12. While the cupcakes cool, make the frosting by beating the creamy peanut butter and confectioners’ sugar together in a bowl with an electric mixer on medium speed for 3–4 minutes until light and fluffy.
13. Frost the cooled cupcakes with the peanut butter mixture, using a knife or piping bag for a neat finish.
14. Optionally, garnish with additional diced strawberries or crumbled Reese’s cups for extra flair.
Now, these cupcakes emerge with a moist, tender crumb thanks to the strawberries, while the hidden Reese’s center adds a gooey, chocolatey surprise that pairs perfectly with the peanut butter frosting. Nothing beats serving them slightly warm with a glass of cold milk for an indulgent treat that’ll have everyone asking for seconds!
Spicy Peanut Butter Reese’s Cupcakes
Oh my goodness, these cupcakes are my ultimate indulgence when I need a chocolate-peanut butter fix—they’re inspired by my childhood love for Reese’s cups but kicked up with a spicy twist that makes them totally grown-up. I first experimented with adding cayenne during a holiday baking marathon, and now my family demands them year-round!
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 1 cup
– Unsweetened cocoa powder – ½ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Egg – 1
– Buttermilk – 1 cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Creamy peanut butter – ½ cup
– Cayenne pepper – ¼ tsp
– Mini Reese’s cups – 12
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no lumps remain.
3. In a separate bowl, beat 1 egg lightly, then add 1 cup buttermilk, ⅓ cup vegetable oil, and 1 tsp vanilla extract, stirring until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix just until the batter is smooth, being careful not to overmix to avoid tough cupcakes.
5. Fold in ½ cup creamy peanut butter and ¼ tsp cayenne pepper until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Press 1 mini Reese’s cup into the center of each cupcake batter portion, ensuring it is submerged but not touching the bottom.
8. Bake for 18–20 minutes, or until a toothpick inserted into the cupcake part (not the Reese’s cup) comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Let’s just say these cupcakes are irresistibly moist with a rich chocolate base, a gooey peanut butter center, and a subtle heat that builds with each bite—perfect served slightly warm with a cold glass of milk to balance the spice.
Conclusion
Craving chocolate? These 29 Reese cupcake recipes are a dream come true! Perfect for any occasion, they’re easy to make and sure to impress. Try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest boards for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
