Easy Reese’s Chocolate Cupcakes
Reese’s Chocolate Cupcakes (Rich Chocolate + Creamy Peanut Butter Frosting!)
If you love the combination of chocolate and peanut butter, these Reese’s Chocolate Cupcakes are about to become one of your favorite cupcake recipes. They’re soft, rich chocolate cupcakes topped with a fluffy, creamy peanut butter buttercream that tastes just like your favorite candy.
These chocolate peanut butter cupcakes are perfect for birthdays, holidays, or anytime you’re craving a bakery-style dessert at home. Think rich chocolate cake paired with smooth peanut butter—basically dessert perfection.
Why You’ll Love These Reese’s Peanut Butter Cupcakes
- Soft, moist, and full of chocolate flavor
- Topped with creamy peanut butter frosting
- Made with simple pantry ingredients
- Perfect for parties or everyday baking
- Easy to decorate with reese’s peanut butter cups
If you’re a fan of reese’s cups, this recipe is a must-try.
Ingredients You’ll Need
Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- 3 tbsp unsalted butter, softened
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup milk
Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- Pinch of salt
- 2 tbsp milk
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Buy Now → How to Make Reese’s Chocolate Cupcakes
Step 1: Preheat and Prep
Preheat your oven to 350°F and line your cupcake tin with cupcake liners or paper liners.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. This flour mixture helps create a smooth batter.
Step 3: Cream Butter and Sugar
In a separate large mixing bowl, combine both sugars and butter. Using an electric mixer, beat on medium-high speed until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add half of the dry ingredients and ½ cup milk. Mix on low speed until just combined.
Repeat with remaining ingredients, mixing until smooth. Avoid overmixing to keep your cupcakes soft.
Step 5: Fill and Bake
Fill each liner about ⅔ full with batter (top of the batter should be even).
Bake for 15–18 minutes, rotating halfway through. A toothpick inserted into the center of the cupcakes should come out clean.
Step 6: Cool
Let cupcakes cool in the pan for 25 minutes, then transfer to wire racks to cool completely.
How to Make Peanut Butter Frosting
In a large bowl, combine peanut butter and butter. Beat until smooth.
Add powdered sugar and salt, mixing until fully incorporated.
Pour in the milk and beat for about 1 minute until light and fluffy.
This creates a smooth, creamy peanut butter frosting that’s perfect for piping.
How to Frost and Decorate
Transfer frosting to a piping bag (or a ziploc bag if needed).
Pipe onto the top of the cupcakes in a swirl.
Top with:
- Chopped reese’s peanut butter cup pieces
- A mini reese’s peanut butter cup
- Extra chocolate drizzle if desired
Tips for the Best Chocolate Peanut Butter Cupcakes
- Use room temperature ingredients for a smooth batter
- Don’t overmix—this keeps your cupcakes light
- Scrape down the sides of the bowl while mixing
- Let cupcakes cool completely before frosting
Variations and Add-Ins
- Add chopped reese’s cups into the batter for extra texture
- Fill the center with peanut butter for a surprise inside
- Drizzle with chocolate frosting or ganache
- Use a box mix for a shortcut if needed
Easy Reese’s Chocolate Cupcakes
Ingredients
- Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar firmly packed
- 3 tbsp unsalted butter softened
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
- Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- Pinch of salt
- 2 tablespoons milk
Instructions
- Cupcakes:
- Preheat your oven to 350°F and line a cupcake tin with liners. Set aside.
- In a large bowl, sift together the flour, baking soda, cocoa, and salt. Set aside.
- In another bowl, combine both sugars and the butter. Use an electric mixer on medium-high speed to cream until light and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla extract until well mixed.
- Add half of the dry ingredients and ½ cup of milk to the sugar mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and ½ cup milk, mixing on low until well blended.
- Fill the cupcake liners ⅔ full with the batter. Bake for 15-18 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pans on wire racks for 25 minutes, then remove them from the pans and place directly on the racks to cool completely (about one hour).
- Peanut Butter Frosting:
- In a large bowl, mix the peanut butter and softened butter together until smooth and well combined.
- Add the powdered sugar along with the salt and continue mixing until fully incorporated and silky.
- Pour in the milk, scraping down the sides of the bowl as needed, and beat for about 1 minute until the frosting becomes light and fluffy.
How to Store
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
They taste just as good the next day!
More Dessert Recipes You’ll Love
If you loved these reese’s peanut butter cupcakes, here are some more delicious recipes from my site to try next:
- My Easy Chocolate Snickers Cupcakes are another chocolate candy-inspired favorite loaded with flavor.
- These Easy Baked Funfetti Donuts are soft, fun, and perfect for celebrations.
- My Strawberry Crunch Cupcakes are colorful, sweet, and great for parties.
- The Best Strawberry Shortcake is a classic dessert that’s light and refreshing.
- My Easy Mini Strawberry Galettes are a simple, rustic dessert perfect for summer.
These are all great options if you’re looking to expand your dessert lineup.
Frequently Asked Questions
Can I use a cake mix instead?
Yes, you can use cake mixes for convenience, but this homemade version gives you a richer flavor.
Can I make these ahead of time?
Absolutely! Bake the cupcakes ahead and frost before serving for best results.
Can I freeze these cupcakes?
Yes. Freeze unfrosted cupcakes in an airtight container. Thaw and frost when ready to serve.
How do I make them extra moist?
Avoid overbaking and measure ingredients carefully. You can also add a little sour cream for extra moisture if desired.
Final Thoughts
These Reese’s Chocolate Cupcakes are rich, indulgent, and packed with everything you love about chocolate and peanut butter.
They’re easy to make, fun to decorate, and guaranteed to be a hit with anyone who loves a sweet treat.
Don’t forget to save this recipe—you’ll be making these again and again!
