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Reese's Peanut Butter Cup Cupcakes Recipe

If you’re a love of Reese’s Peanut Butter Cups, these cupcakes are the next stage to fueling your addiction. Reminisce of a trendy cupcake bakery from the comfort of your own kitchen. Melissa Johnson from Best Friends For Frosting put this recipe to the test and received unanimous approval from her whole family.
Prep Time6 hours 38 minutes
Cook Time6 hours 38 minutes
Servings: 24 cupcakes
Author: Jamie of My Baking Addiction

Ingredients

For the Cupcakes You’ll Need:

  • 1 18.25 ounce package devil’s food cake mix
  • 1 5.9 ounce package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
  • 24 Reese’s Miniatures; frozen this prevents them from disappearing into the batter

For the Peanut Butter Buttercream Frosting You’ll Need:

  • 3 sticks unsalted butter softened
  • 1 cup creamy peanut butter
  • 2 tablespoons vanilla extract
  • 1.5 pounds 24 ounces or about 5.5 cups confectioners sugar sifted
  • 6-8 tablespoons heavy cream if using milk, amount will be less

Instructions

Directions for the Cupcakes

  • Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix and pudding mix, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes on medium speed until well combined.
  • Distribute the batter between 24 muffin wells, about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
  • Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, which is okay. You’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  • Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Directions for the Peanut Butter Buttercream frosting

  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioners sugar, and continue mixing until well blended.
  • Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
  • Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.