Reese’s Cupcakes

Reese’s Cupcakes – When it comes to halloween candy, what is your favorite?!

The ones I liked as a kid as still my favorites as an adult.. reese’s peanut butter cups and snickers! Those are like gold and I would trade my other candy to get those! I also liked peanut m&ms, skittles, and pretty much any kind of chocolate bar. I LOVED twix pre gluten allergy.. sniffle sniffle :(

Six delicious Reese’s Cupcake with peanut butter butter cream on a cooling rack with Reese’s cups in the background.

Three of the ultimate Reese’s Cupcakes with peanut butter buttercream frosting with peanut butter cups on a blue plate on a cooling rack.

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But there were definitely a handful of candies I didn’t really care for..
-gum drops, why do people give those?!
-butterfingers, huh they could break my teeth!
-whoppers, it’s a texture thing..

We don’t have trick or treaters where we live but if we did I’m not sure if I would splurge and buy the more expensive chocolate candy or if I would buy the cheap mix bag full of stuff I don’t like. What do you do?!

Five unfrosted delicious Reese’s Cupcakes in a muffin tin.

Tis the season for Reese’s Cupcakes

Tis the season to use up that halloween candy. And while eating it straight out of the wrapper is probably my favorite way.. incorporating that candy into recipes is a good way to impress your friends and coworkers.

And it’s probably better for our waistlines because we’re more likely to share cupcakes than a bag of Reese’s :)

Six Reese’s Cupcake swirled with chocolate peanut butter buttercream and topped with a reese’s peanut butter cup on a cooling rack.

Today’s Recipe

Today’s recipe is the ULTIMATE Reese’s Peanut Butter Cup Cupcake! With swirled chocolate peanut butter cake and swirled chocolate peanut butter buttercream then topped with a peanut butter cup.. I think you can see why it’s the ultimate reese’s cupcake! If you’re wanting to include chopped peanut butter cups in the buttercream or in the batter, go for it! I couldn’t part with anymore of my beloved reese’s.. but next time I’ll buy an extra bag for these delicious Reese’s Cupcakes!

So maybe you can barter with your kids and convince them to donate all of their reese’s to the Reese’s Cupcakes fund.. remind them that everyone will benefit :)

Four Reese’s Cupcakes with chocolate peanut butter buttercream on a cooling rack.

Reese's Cupcakes

Yield: 12 cupcakes

Total Time:1 hour 30 minutes


Chocolate Batter

  • 1/4 cup cocoa powder
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 stick butter, room temperature
  • 6 tbsp sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2.5 tbsp sour cream
  • 1 tbsp melted chocolate, cooled

Peanut Butter Batter

  • 1/2 cup & 1 tbsp flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2.5 tbsp peanut butter
  • 2 tbsp vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup buttermilk
  • 1 egg
  • 1/4 tsp vanilla

Chocolate Buttercream

  • 1 stick butter
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa
  • 2-2.5 cups powdered sugar

Peanut Butter Buttercream

  • 1 stick butter
  • 1/2 cup vegetable shortening
  • 3/4 cup peanut butter
  • 2-4 cups powdered sugar


  • Reese's Peanut Butter Cups, half or whole to top each cupcake. Add chopped reese's to the batter or buttercream too!


Chocolate Batter

  1. Preheat the oven to 350º F. Line a muffin tin with 12 cupcake liners.
  2. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
  3. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
  4. Add in the sour cream and melted chocolate, mix by hand using a spatula.
  5. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything. Set aside.

Peanut Butter Batter

  1. In a bowl combine the flour, baking soda, baking powder, and salt. In a separate bowl, combine the peanut butter, oil, and brown sugar, beat together using an electric mixer. Add in the egg and vanilla, beat again. Add the flour mixture and buttermilk, alternating between the two and mixing by hand until everything is incorporated.
  2. Begin to add the batter into the pan, alternating between chocolate and peanut butter. Fill the cupcake liners almost completely full with batter. Add chopped peanut butter cups if desired.
  3. Place the pan in the middle of the oven and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cupcakes to cool for about 3 minutes in the pan, then take them out and allow them to cool upside down on a cooling rack. This will help create cupcakes with a dome top.
  5. Allow the cupcakes to cool completely before adding the frosting.

Chocolate Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the cocoa powder, and gently mix by hand with a spatula.
  2. Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you. If adding finely chopped reese's peanut butter cups, gently mix them in.

Peanut Butter Buttercream

  1. In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy.
  2. Add in the peanut butter, beat using electric mixer.
  3. Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you. If adding finely chopped reese's peanut butter cups, gently mix them in.

To frost the cupcakes

  1. In a piping bag fit with a wilton 1M piping tip, do your best to add chocolate buttercream to one side of the bag and peanut butter buttercream to the other. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center, swirling to the outside and swirling back into the center as you progressively stack the frosting.
  2. Top each cupcake with a reese's peanut butter cup (half or whole).

The ultimate Reese’s Cupcake! With swirled chocolate peanut butter cake and swirled chocolate peanut butter buttercream and topped with a reese’s peanut butter cup!
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  1. Oh yum! These cupcakes look fabulous!

  2. I am totally a candy bar Halloween lover, too! Whoppers?? eeewww! can’t stand them for some reason. Love these cupcakes, Beth! They’re so pretty and I bet they taste amaaaazing!

  3. I love Reese’s PB Cups but I LOVE their seasonal ones like the pumpkin shaped, egg shaped etc. These cupcakes are so pretty!

  4. I could eat sooooo many of these!!!

  5. Oh Beth these are absolutely beautiful! I am in awe of your frosting skills and your photography! I am drooolin over the peanut butter and chocolate

  6. Swirled cake and frosting is genius! And of course, love the reese’s on top :) 

  7. DANG GIRL!!!! These are so decadent! Amazing, can’t wait to try them!

  8. Beth, you are a cake magician. The end.

  9. Ohhhhhhhhhhh! I love Reeses! These are so pretty…as usual.

  10. That FROSTING! The ratio of frosting to cupcake is SPOT ON. Reese’s are my weakness so these cupcakes have to happen!

  11. These cupcakes are out of this world! 

  12. Oh my gosh Beth – these look so good!  Chocolate and PB are my favorite combo!

  13. I just HAD to pop over and pin these cupcakes Beth because they look INCREDIBLE! You are so talented. Perfect cupcakes, perfect swirls and peanut butter chocolate? Perfect combo! 

  14. is the vegetable shorting like Crisco?  Can anything be substituted?  They look fantastic!

    • Hi Mary Anne! Yep, you can use crisco or an off brand of vegetable shortening! You could use all butter in the frosting if you don’t want to use vegetable shortening.

  15. the recipe is written wrong!!! we need help…
    flour is mixed in at the beginning and the end of each flavor….there is not that much flour to add…please let us know how to correct the recipe…

    • You can add all of the flour at one time if you prefer, I just like to do it in 2 batches!

  16. Gonna try to make these first thing in the morning wish me luck

  17. Hello I went to make this recipe and realized I didn’t have cupcake liners. Instead I made a small cake in a glass 8×8 pan. I baked it for 27 mins and this worked great.

  18. My batters came out very thick, is this correct?

  19. Took so long to make, but turned out so beautiful and delicious! My only complaint is that the batters only yielded 8 cupcakes. So after all of my work, I had to go back and make more batter. Ended up with 17 cupcakes. 
    But like I said, they look AND taste amazing!

  20. Could this same recipe translate into enough batter for a two layer cake?

  21. I need to tell you, just the sight of these makes me wonder how many I could fit in my mouth at one time. They are DOING things to my MIND! 

  22. What kind of chocolate do you use for the melted chocolate?

  23. These look decadent and delicious! I will definitely have to make these soon. 

  24. Hi!! The cupcakes were delicious but the cake part was a bit dry for my liking… would you recommend just baking less time (I did the minimum 15 min) or add extra sour cream?? Or?? Thanks so much for your help and wonderful recipe 

    • Hi Retta! Did you over bake the cupcakes? Every oven is different so maybe yours were done before 15 minutes. Perhaps check them at 10-12 minutes first to see if they are done!

  25. I have made these and yes, tasted them. It is truly a peanut butter cup heaven. Much better than the candy! It is rich with peanut butter and chocolate flavors. Very decadent! For anyone who loves the flavor of a Reese’s PB cup, you’ve gotta try these! I made them as favors at one of my daughter’s bat mitzvah tables. She had a candy/sweets theme depending on the sweets she likes, so every table had different candy. This is to die for! Thank you so much Beth for sharing this delicious and wonderful recipe!  :) 

  26. I just wanted to pop on here and leave my experience with this recipe.  The frostings are to die for good! The cake is a little bit dry for my taste.  I doubled the recipes as I wanted 24 cupcakes.  I would have liked a little bit more peanut butter flavor in the cake, but the pb frosting for sure makes up for the lack of flavor in the cake. The chocolate frosting ended up being dryer than the pb frosting once I added the cocoa, so I added a little milk to get them both to the same consistency.  These are going to become my go-to frostings from now on!

  27. These look amazing! Wanted to use for a graduation party this weekend so I made these last night. The flavor is great, but the batters did not blend as yours did. My chocolate batter was VERY thick and the peanut butter batter was thick, but pourable. The 2 did not blend together at all. I put the chocolate in first –it stayed in a clump and the peanut butter just filled in around it. Any thoughts or suggestions on what I can do to get the consistencies more similar ( I think my chocolate batter needs to be thinner). Not sure what I did wrong. Thanks!

  28. I am wondering if I did something wrong   while they tasted amazing ! They were dry and the cupcake batter was very sticky !  Almost like paste not a cupcake batter!   I followed it exactly but wonderin what I did wrong?  I had to actually spoon I  it and also use my hands !  Delicious tho 

    • Hi Patricia! Yes, this cupcake batter is thick, meaning it’s not runny – most likely you’ll have to use a spoon and a spatula to drop it in the muffin pan. Did you measure the flour properly? Could you have overbaked the cupcakes?

  29. I am positive I measured the flour correctly.  As for over baking….possibly!  So it’s meant to be more like a muffin mix than runny cupcake batter ?  They were amazing. I’m gonna try again and maybe bake 5 less minutes :).   Thanks.  LOVED the icing ! 

  30. Have you made it with Gluten Free flour before. Do you use the same portion amount of flour or does that change? 

    • I use King Arthur’s All Purpose Gluten Free Flour and it works great as the recipe is written!

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