If you love Reese’s peanut butter candies, these delightful chocolate peanut butter cupcakes are for you! Rich, dark chocolate cupcakes are filled with mini Reese’s candies, then topped with a creamy, peanut butter buttercream! These little treats are sure to be a hit with the kids and adults alike! Make these cupcakes for your next birthday party or family get-together! This recipe will make about 8 to 10 cupcakes so make sure to double up the recipe if you’re making them for a crowd. You can also make mini cupcakes with this recipe, which are also so adorable
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How to Make Peanut Butter Cupcakes
These cupcakes are so fun and easy to make! I start these rich chocolate cupcakes off with a peanut butter and chocolate cake batter. I add peanut butter right into a chocolate cake batter made with dark cocoa powder. This Hershey’s Special Dark cocoa is my personal favorite (affiliate link)! If you want extra crunch in your cupcakes, try adding crunchy peanut butter to the batter! To add even more flavor, I add a whole cup of mini Reese’s pieces for some crunchiness. You’ll be getting peanut butter flavor in every bite!
Peanut Butter Buttercream
No cupcake would be complete without an incredible frosting. These sweet peanut butter cupcakes are frosted with a creamy peanut butter frosting that you’ll want to eat by the spoonful! To make the buttercream, whisk together the softened butter with smooth buttercream until the mixture is light and fluffy. Add in a few tablespoons of cream to thin the butter, if needed. Finish the buttercream with confectioner’s sugar, whisking until the buttercream is fluffy. Garnish the top with mini Reese’s cups for the ultimate finishing touch!
Enjoyed this easy chocolate cupcake recipe? Check out some of my other recipes you’re sure to enjoy!
- Chocolate Caramel Cupcakes – rich chocolate cake topped with salted caramel buttercream and toffee bits!
- Strawberry Cupcakes – fruity cupcakes with diced strawberries, topped with the best strawberry buttercream!
- Coconut Cream Cupcakes – light and fluffy coconut cupcakes with a coconut meringue buttercream!
- Cappuccino Cupcakes – coffee cakes topped with kahlua and coffee buttercream!
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Chocolate Peanut Butter Cupcakes (video)
- 2 tablespoons butter, softened at room temperature
- 1 large egg
- 1/2 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/3 cup unsweetened dark cocoa powder
- pinch of salt
- 1 cup Reese's mini candies
For Butter Cream:
- 3/4 cup butter, softened at room temperature
- 1/2 cup peanut butter
- 2 to 3 tablespoons heavy cream
- 2 cups confectioner's sugar
- more Reese's mini candies for garnish
- Preheat the oven to 350F. Line cupcake pan with liners; set aside.
- In a large bowl, cream together softened butter, egg, sugar and vanilla until light and fluffy. In a separate bowl, combine all the dry ingredients: flour, baking powder, salt and cocoa powder.
- Using a fine mesh strainer, sift in dry ingredients into the batter in small batches, alternating with buttermilk. Whisk batter after each addition. Then, gently fold in Reese's candies.
- Fill liners two-thirds full. Bake in the preheated oven until tops are set, about 23-25 minutes. Remove the cupcakes from the pan and onto a cooling rack to cool completely.
- For the butter cream: whisk together the butter and peanut butter until light and fluffy; scrape down sides of bowl often to get everything incorporated! Add a few tablespoons of cream to thin out mixture, if needed, then gradually whisk in the confectioner's sugar. Whisk for several minutes until light and fluffy.
- Frost cooled cupcakes with butter cream and garnish with additional candies. Keep cupcakes stored in airtight container or covered well with cling wrap so that they don't dry out!
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