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Reese's Peanut Butter Cupcakes

These Reese's Peanut Butter Cupcakes are stuffed with Reese's Peanut Butter Cups and topped with a creamy peanut butter frosting and even more peanut butter cups!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • Cupcakes:
  • 1 1 (15.25 ounce) chocolate cake mix
  • 3 3 eggs
  • 1 1 cup sour cream
  • ½ ½ cup vegetable oil
  • 32-40 32-40 Reese's mini peanut butter cups , unwrapped
  • Peanut Butter Frosting:
  • 1/2 1/2 cup unsalted butter
  • 1 1 cup creamy peanut butter
  • 2 2 cups powdered sugar
  • 1 1 teaspoon vanilla extract
  • 3 3 tablespoons milk (or more as needed)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
  2. For the cupcakes: Combine the cake mix, eggs, sour cream, and vegetable oil in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
  3. Fill cupcake liners halfway full and press one peanut butter cup into the center of each. Depending on your cupcake pan it could make about 16-20 cupcakes. Bake for 15-18 minutes or until done. Cool.
  4. For the Frosting: In a mixing bowl, cream butter and peanut butter until fluffy. Add the powdered sugar, vanilla, and milk and continue creaming until well blended. Blend on low speed until moistened. Beat at high speed until frosting is fluffy adding more milk if needed.
  5. Pipe frosting onto cupcakes. I used a wilton 2D tip. Garnish with the remaining peanut butter cups chopped.

Notes

  • Source: slightly adapted from Cincy ShopperIf you're feeling extra fancy drizzle some melted peanut butter and melted chocolate (chocolate chips melted with 1 tablespoon butter or 1 teaspoon vegetable oil).