Reese’s Peanut Butter Cupcakes are a chocolate lover’s dream, filled with peanut butter or a classic Reese’s cup, and crowned with silky peanut butter buttercream dipped in a rich chocolate shell.
Each bite delivers a harmonious trio of textures—fluffy cake, creamy filling, and a crackling ganache—making these indulgent cupcakes a showstopper for any occasion.
Star Ingredients That Make These Reese’s Peanut Butter Cupcakes Irresistible
- All-purpose flour – Forms the soft, tender base of the cupcake, allowing the cocoa and peanut butter to shine.
- Dutch process cocoa powder – Adds deep, rich chocolate flavor with smooth bitterness that enhances the peanut butter contrast.
- Hot brewed coffee – Intensifies the chocolate flavor and adds moisture without overpowering the sweetness.
- Reese’s peanut butter cups or creamy peanut butter – The gooey surprise center that defines the cupcake’s nostalgic charm.
- Creamy peanut butter – Transforms the buttercream into a nutty, luscious frosting with depth and richness.
- Unsalted butter – Ensures the frosting is luxuriously smooth and stable enough for a tall, swirl-topped finish.
- Dark chocolate chips – Create the glossy, snappy chocolate shell that elevates these cupcakes from delicious to unforgettable.
Let’s Bake! How to Make Reese’s Peanut Butter Cupcakes
Start with a rich chocolate cupcake base using cocoa and hot coffee to boost depth. Mix wet and dry ingredients, then fill each liner two-thirds full.
Add your chosen filling—press a Reese’s cup or a spoonful of peanut butter into the center—and bake until set and springy.
Cool the cupcakes completely before whipping up the peanut butter buttercream. This frosting is made by whipping hot sugar syrup into eggs, then slowly incorporating butter and peanut butter for a dreamy, stable texture.
Pipe the buttercream into tall swirls and freeze briefly to firm them up. Melt dark chocolate with a bit of oil and dip each chilled cupcake top-down to create a firm chocolate shell. Finish with flakey sea salt or crushed peanuts.
Pro Tips & Sweet Swaps for Success
For maximum flavor, always use Dutch-process cocoa and freshly brewed coffee to deepen the cupcake’s chocolate notes. When adding the hot sugar syrup to the eggs, drizzle slowly to prevent scrambling.
If your buttercream isn’t coming together, keep whipping—it often needs patience and perhaps a touch more butter to fully emulsify. Prefer a more intense chocolate? Use 70% dark chocolate chips for the shell.
Don’t want to use Reese’s? Opt for crunchy peanut butter or even a peanut butter caramel center for a playful variation. The dipping chocolate can also be drizzled for a more rustic, faster finish.
The Sweet Way to Store and Savor Leftovers
Store these cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to five. Let chilled cupcakes sit out before serving so the buttercream softens and the shell retains its snap.
To freeze, place the cupcakes (un-dipped) in a single layer and wrap tightly. Thaw at room temperature, then dip in the chocolate shell just before serving for best texture and flavor.
Reese’s Peanut Butter & Chocolate Cupcakes Recipe
Ingredients
Chocolate Cupcakes
- 1/2 cup 40g unsweetened cocoa powder, dutch process recommended, spooned and leveled
- 3/4 cup 180mL hot coffee or hot water
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs at room temperature
- 16 Reese’s peanut butter cups or 1/2 cup peanut butter
- 1 cup 120g all-purpose flour, spooned and leveled
- 1/2 cup 120mL vegetable oil
- 1 cup 200g granulated sugar
Peanut Butter Buttercream
- 1/4 cup water
- 2 large eggs at room temperature
- Tiny pinch of sea salt
- 1 cup 200g granulated sugar
- 1 cup 227g unsalted butter, plus an optional extra 1/4 cup if needed, at room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 2/3 cup 165g creamy peanut butter
Chocolate Ganache
- Flakey sea salt
- 2 cups 12oz dark chocolate chips
- 2 Tbsp vegetable oil
Instructions
- Preheat the oven to 350°F (177°C) for convection or 325°F (163°C) for a conventional oven. Line 16 muffin wells with cupcake liners. In a medium bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together oil, eggs, and hot coffee until smooth. Sift the dry ingredients into the wet mixture and whisk until a cohesive batter forms. Divide the batter evenly among the liners, filling each about 2/3 full. For the filling, insert a Reese’s cup into the center of each cupcake or add a 5g dollop of peanut butter, pressing it lightly to ensure it’s covered. Bake for 16–18 minutes, until the tops spring back to the touch. Let cupcakes rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To prepare the buttercream, combine sugar and water in a saucepan over medium heat and allow it to simmer gently with the lid on. Meanwhile, beat the eggs in a stand mixer on high speed until frothy. Once the sugar syrup reaches 240°F (116°C), gradually pour it into the eggs with the mixer on medium speed, avoiding direct contact with the whisk. Increase to high speed and whip until the mixture is pale, fluffy, and cool to the touch, about 5–10 minutes. Reduce speed and add butter a few tablespoons at a time, mixing until smooth. If the mixture appears curdled or doesn’t emulsify, incorporate an additional 1/4 cup butter. Scrape the bowl, then add vanilla, salt, and peanut butter. Whip on high for 1–2 minutes more until the texture is uniform and airy. Transfer to a piping bag fitted with a large round tip and pipe tall swirls atop each cupcake. Freeze for 15 minutes until firm.
- For the chocolate shell, combine chocolate chips and oil in a tall measuring cup. Microwave in 30-second bursts, stirring between each, until fully melted. Dip the chilled frosted cupcakes into the chocolate coating and garnish with flakey sea salt, if desired. Allow them to set at room temperature for a softer cupcake and buttercream texture before serving.
