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Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese's baked in the center and topped with homemade fluffy peanut butter frosting!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 24
Calories: 378 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Chocolate Cupcakes*
  • 1 box chocolate cake mix
  • 3 large eggs
  • 1 cup milk
  • 1/4 cup oil (vegetable or canola oil)
  • 2 heaping Tablespoons plain Greek yogurts
  • 30 mini Reese's peanut butter cups , divided
For the Peanut Butter Frosting:
  • 1/2 cup butter , room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. 
  2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. 
  3. Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above). 
  4. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
    Cup of Yum
  1. Beat together butter, and peanut butter and mix until smooth. 
  2. Add powdered sugar and vanilla and beat again until combined. 
  3. Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). 
  4. Frost cupcakes (I used a wilton 1M tip in the photos above). 
  5. Chop up the remaining pieces of Reese's and gently press into frosting. 
  6. Store leftover cupcakes, covered, in the fridge for 3-4 days.

Notes

  • *Chocolate Cupcake From Scratch: These cupcakes are made using a cake mix (gasp!). Here's the honest truth. As much as I totally believe in cooking everything from scratch, I believe there is a time and a place for boxed cake mixes. I "doctor" cake mixes all the time--I change the add-in's so that the end result tastes like they're from scratch! If you prefer a "from scratch" version, follow this recipe!
  • Make Ahead Instructions: The cupcakes and the frosting can both be made ahead of time. Allow cupcakes to cool completely, then place in an airtight container and keep at room temperature for up to one day.
  • Freezing Instructions: Allow cupcakes to cool completely, then store unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bring them to room temperature before frosting and serving.

Nutrition Information

Calories 378kcal (19%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 24g (37%) Saturated Fat 10g (50%) Cholesterol 42mg (14%) Sodium 334mg (14%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 285IU (6%) Calcium 60mg (6%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 378

% Daily Value*

Calories 378kcal 19%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 24g 37%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 334mg 14%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 285IU 6%
Calcium 60mg 6%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.