Reese’s Peanut Butter Cupcakes!

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Chocolate Cupcakes with a hidden Reese’s Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese’s = Heavenly Peanut Butter Cupcakes!

This is something that has been so highly requested for such a long time. I honestly can’t count the amount of times that it has been requested, so I thought I would start the year very tastily, after my Gin & Tonic Drizzle Cake last week, with this beauty of a recipe. As I couldn’t eat peanuts for so long, it was something I put off posting, but I have made these so many times now it seems fair to share!

I decided to go for a regular chocolate cupcake recipe as I just love them, and I find them easy. However, easy doesn’t mean boring. I decided to jazz them up slightly, by using some Reese’s Peanut Butter Miniatures sandwiched and baked into the middle. HELLO YUMMY. This is inspired by my Rolo Cupcakes recipe which has been a consistent hit on my blog since posting, so I thought a Reese’s version would be epic. And it was. You could put some Reese’s Pieces in instead if you want, but I just find the miniatures and ideal side, especially when you sandwich two of them together and push them into the middle of the cupcakes.

A Peanut Butter Frosting was a given, but I know some of you might not be a fan. There’s liking peanuts, then theres liking peanut overload. I however, love it. The peanut butter frosting is sweeter than obviously just peanut butter is because of the sugar in the frosting, and I think that makes it delightful. I love foods like Chicken Satay, but thats the savoury side of things. Sweeter side, I adore Reese’s. I adore my No-Bake Peanut Butter Cheesecake. I adore annyyttthiinnng Chocolatey. So Peanuts, and Chocolate combined is PERFECTION. Therefore, after a Chocolate Cupcake, the Peanut Butter Frosting was a perfect match.

For this post, I used some Orange Iced Jems Baking Cups so that they would match the ‘Orange’ of the Reese’s packaging. I also used a 2D Closed Star Piping Tip to decorate them as its my favourite piping tip ever. Honestly, I can’t stop using it as you might be able to tell.

I would definitely say if you enjoy the look of these cupcakes, you would also love my Peanut Butter Pie, and Peanut Butter Fudge, which both use Reese’s in them. Honestly, I find Peanut and Chocolate together a salty and sweet combination, which is ideal like Salted Caramel is for me. Heeeeaaaavenly.

If you want to make these even more delightful and slightly more overload style, you could drizzle on some Melted Chocolate, or even a drizzle of Peanut Butter. HELLO YUM.

Reese's Peanut Butter Cupcakes!

Chocolate Cupcakes with a hidden Reese's Peanut Butter Cup Centre, Peanut Butter Frosting, and even more Reese's!
5 from 1 vote
Print Pin Rate
Category: Dessert
Type: Cupcakes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 175 g Unsalted Butter/Stork
  • 175 g Light Brown Sugar
  • 3 Large Eggs
  • 140 g Self Raising Flour
  • 35 g Cocoa Powder
  • 24 Reese's PB Cup Miniatures


  • 150 g Unsalted Butter
  • 175 g Smooth Peanut Butter
  • 350 g Icing Sugar
  • 2-4 tbsp Boiling Water


  • 150 g Reese's Pieces
  • 6 Reese's Peanut Butter Cups


For the Cupcakes

  • Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases
  • Beat the Butter/Stork with the Light Brown Sugar until fluffy
  • Combine the Eggs, Self-Raising Flour and Cocoa Powder with the butter/sugar mix until well combined
  • Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases – Once dolloped, press two sandwiches Peanut Butter Cup Miniatures together and lightly push into the cupcakes. 
  • Bake in the oven for 18-22 minutes or until they are springy to touch and don't make a bubbling sound – Leave to cool.

For the Decoration

  • Beat the Unsalted Butter with an electric mixer for a couple of minutes to loosen it.
  • Add the Peanut Butter and half of the Icing Sugar on a slow speed until it is combined then speed the mixer up and mix for 1-2 minutes until thoroughly combined and smooth.
  • Add the rest of the Icing Sugar and beat again. If its really thick, add in 1tbsp of Boiling Water at a time till smooth and pipeable. 
  • Using a Medium 2D Closed Star piping tip, pipe the buttercream onto the cupcakes – add on Half a Peanut Butter Cup, and some Reese's Pieces, and enjoy!


You don't have to add the Reese's Miniatures if you don't want to, but it adds a nice peanutty flavour!
I used supermarket own peanut butter, but its smooth so it pipes well. 
Nutrition Facts
Reese's Peanut Butter Cupcakes!
Amount Per Serving
Calories 489 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 206mg9%
Potassium 312mg9%
Carbohydrates 78g26%
Fiber 3g13%
Sugar 61g68%
Protein 11g22%
Vitamin A 80IU2%
Calcium 56mg6%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.



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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Caroline
    October 4, 2020 at 3:35 pm

    Could you add melted chocolate or cocoa powder to the buttercream to make chocolate and peanut buttercream. If so how much would you recommend
    Many thanks

    • Jane's Patisserie
      October 5, 2020 at 12:13 pm

      Cocoa powder is probably better – I would substitute 25g of icing sugar for cocoa powder! x

  • Shannon
    July 12, 2020 at 5:13 pm

    Hi I want to make just 6 cupcakes, I know just to half the recipe however would it be 1 or 2 eggs used?

    • Jane's Patisserie
      July 12, 2020 at 7:14 pm

      You ideally need to make 4 cupcakes, or 8 – so you can then use 1 or 2 eggs!

  • Vicki Ayre
    June 1, 2020 at 3:03 pm

    Hi, I want to make these but self raising flour seems to be a rare commodity in lockdown. Can these be done with plain flour?

    • Jane's Patisserie
      June 1, 2020 at 3:15 pm

      They can – you typically mix 2 level teaspoons of baking powder per 150g of plain flour! And whisk it in before using in a recipe!

  • Rebecca Gray
    May 20, 2020 at 10:18 pm

    5 stars
    Just making these now. Can I check how to store these once baked etc woukd foul over them to cover at room temp be okay!

    • Jane's Patisserie
      May 21, 2020 at 8:34 am

      I usually store mine at room temp, in either a storage tin or a cupcake box or something!!

  • Becca
    May 12, 2020 at 8:57 pm

    Hi, to make this into a 3 tier showstopper masterpiece do I just multiply the ingredients so they are of same weight to your other 3 tier cakes? And would it work as a drip cake, a dark chocolate drip or do you think that would be too much?


    • Jane's Patisserie
      May 13, 2020 at 9:04 am

      Yes! Basically make it all equal to what the others would be! I think a drip cake with a dark chocolate drip would be delicious! x

  • Natalie
    February 24, 2018 at 11:39 pm

    I was just wondering if the recipe could be used to make one individual big cake rather than 12 cupcakes?

    • Jane's Patisserie
      February 25, 2018 at 9:37 am

      Hiya! This recipe will make one layer of an eight inch cake so double it for a two layer cake.

    • Natalie
      February 25, 2018 at 6:37 pm

      Do I need to double the buttercream recipe too?

      Once I’ve doubled the cake batter, do I pour it into a single 8 inch tin or do I divide it between two tins? If just the one tin, would the baking time be about 35 minutes?

    • Jane's Patisserie
      February 25, 2018 at 9:02 pm

      You need to use two eight inch tins as one batch of cupcakes makes one layer, so for two layers you need two tins. And then yes double the buttercream as well.

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