Reese’s Cupcakes


Reese's Cupcakes - chocolate cupcakes stuffed with Reese's, topped with peanut butter buttercream frosting and finished with chopped Reese's

If you like Reese’s you’re not going to want to miss out on this cupcake! With these you get a delicious chocolate cupcake that’s baked with a Reese’s in the batter, then it’s topped with a fluffy and decadent peanut butter buttercream frosting and of course it’s finished with more Reese’s. Chocolate and peanut butter were meant to be together and thank you Reese’s for proving that :). My husband labeled these as “to die for!” and it’s a term I’m quite certain I’ve never heard him use before. My kids also loved these and they had so much fun making them with me.

Today, I am excited to be a part of a Hershey’s sponsored blog party that includes so many talented bloggers.Christmas-Baking-Collage These cupcakes are perfect for the holidays because how many people do you know that don’t love Reese’s? They are basically a guaranteed hit. While everyone else is bringing the traditional holiday treats to the party, if you show up with something not so traditional like these, people are going to flock to them. These are love at first bite, once you take yours you’ll see what I mean. They may just become a new holiday tradition. And if your like my family, you’ll find Reese’s in your Christmas stocking every single year, save some of those Reese’s for these, you’ll be glad you did. Enjoy!
Reese's Cupcakes - chocolate cupcakes stuffed with Reese's, topped with peanut butter buttercream frosting and finished with chopped Reese's

Reese’s Cupcakes

Prep Time: 30 minutes

Yield: 12 cupcakes


  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • 12 Snack Size Reese's, 6 chopped into halves and 6 chopped into small pieces (not minis)
  • Peanut Butter Buttercream Frosting
  • 1/2 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 3 - 4 Tbsp heavy cream


  • Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds. To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs). Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool frost with Peanut Butter Buttercream Frosting, chop remaining Reese's and top cupcakes with chopped Reese's. Store in an airtight container.
  • For the Peanut Butter Buttercream Frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl. Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is), then whip mixture on medium speed until pale and fluffy, about 5 - 6 minutes.
  • Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: Omg you outdid yourself! They’re gorgeous, Jaclyn! You make the most beautiful cupcakes. And with Reese’s, these are stealing my heart :) pinned December 2, 2013 at 3:26am Reply

    • Jaclyn: You’re always too nice Averie :)! Thanks! December 2, 2013 at 8:37am Reply

  • Taylor @ FoodFaithFitness: So, about these cupcakes – these are the most perfect looking cupcakes I have ever seen in my life! Plus, they are Reeses, and I am alll over (way too over) Reeses peanut butter cupcakes! I want these right now. For breakfast. December 2, 2013 at 5:23am Reply

  • Jessica @ Portuguese Girl Cooks: These are gorgeous! December 2, 2013 at 8:37am Reply

  • Aimee @ ShugarySweets: These are almost too pretty to eat. But since I’m sure they taste amazing, I’d totally dive in, frosting first!! December 2, 2013 at 10:57am Reply

  • Ashley | CenterCutCook: You are so right- Reese’s are ALWAYS a hit! Beautiful photography too! :) December 2, 2013 at 1:05pm Reply

    • Jaclyn: Thanks Ashley :)! December 2, 2013 at 1:23pm Reply

  • Jocelyn @BruCrew Life: What an absolutely gorgeous cupcake! Chocolate and peanut butter is a match made in heaven for sure!!! Love these! December 2, 2013 at 2:15pm Reply

  • Katrina @ Warm Vanilla Sugar: These look sooooo good! Yum! December 2, 2013 at 3:16pm Reply

  • Rachel @ Bakerita: Reese’s are my favorite, and this looks like a wonderful execution of converting them to cupcakes :) yum!! December 2, 2013 at 5:14pm Reply

  • Ashley @ Kitchen Meets Girl: These are gorgeous! That frosting looks absolutely to die for! December 2, 2013 at 8:06pm Reply

  • Laura @ Lauras Baking Talent: Love these cupcakes… I can see why they are to die for :) December 2, 2013 at 8:13pm Reply

  • Kristy @ Sweet Treats & More: These are uhhmazing! Wow! December 2, 2013 at 9:22pm Reply

  • Chung-Ah | Damn Delicious: Could your cupcakes look anymore perfect?! I need this right now at 10PM for dessert! December 2, 2013 at 11:07pm Reply

  • Oreo Truffles and (a link to) Reeces Cupcakes Recipe | 3peoplejourney: […] Well, as you know I am baking like crazy this year since we will be unable to bake for the next few years while we are on deputation.  I must say it has been really yummy around our house lately. My husband the Red-Headed Italian made some Reece’s Cupcakes last week and they were delicious!! (He found the recipe over at Cooking Classy–get recipe here) […] December 9, 2013 at 12:11pm Reply

  • Katie Giovannetti: Does these have to be refrigerated, because of the sour cream and the cream in the frosting? December 16, 2013 at 8:41am Reply

    • Jaclyn: It’s probably safest that way. I’d bring them to room temp before serving though. December 22, 2013 at 6:22pm Reply

  • Katie: I just made these and they’re fabulous! The cupcake is light and moist, and the icing is fluffy and delicious – not sickeningly sweet like some icings. The only thing I didn’t add was the Reese’s cup to the inside of the cupcake. It was plenty sweet enough without it. I will definitely be making these again! Thanks for sharing! January 31, 2014 at 11:32am Reply

    • Jaclyn: I’m glad you liked these cupcakes Katie! Thanks for taking the time to leave your feedback! February 4, 2014 at 10:13pm Reply

  • Rachel: Ohhhh my goodness. Made these the other day, and they were so perfect! It’s a slightly different chocolate cake recipe than the one I usually use, and I think I might like this one better. Definitely fluffy and beautiful texture. The only slight problem I had was that since the batter was fairly thin, the Reese’s half sank to the bottom and got stuck on the liner. Did you have this problem? January 31, 2014 at 2:22pm Reply

    • Jaclyn: Mine sank to the bottom too, wish I had a solution to that (usually with blueberry muffins you can toss the blueberries in flour to help prevent this but I think between the heavy Reeses and light batter it might not help with these) it happened to mine too. I’m so glad you liked them though Rachel! Thanks for leaving a comment! February 2, 2014 at 11:32am Reply

      • Rachel: Hmmm…yeah I was thinking flour or just putting them on top instead of in the middle. Or letting them bake for a couple minutes before putting the half on top? Haha, idk. I’ll let you know if I figure it out! :) February 2, 2014 at 2:04pm Reply

  • Mimi: Are the cupcakes supposed to sink slightly when you take them out of the oven? March 29, 2014 at 9:23pm Reply

    • Jaclyn: No, sorry did that happen to yours!? March 30, 2014 at 12:08pm Reply

      • Mimi: It did :( It’s actually happened to me with another chocolate cupcake recipe I tried before too. Maybe my liquid measurements are off? April 6, 2014 at 1:30pm Reply

  • Hannah: I made bite size ones :) June 16, 2014 at 4:38pm Reply

    • Jaclyn: How fun! I’ll have to try that next time! June 16, 2014 at 10:07pm Reply

  • Day 355 – Reese’s Cupcakes | my year of cupcakes: […] In milk shakes.  Ok…you get the point.  And these Reese’s Cupcakes (recipe below from Cooking Classy) looked too yummy to […] July 21, 2014 at 7:45am Reply

  • Reese’s + Cupcakes | Sand and City: […] an excuse to make a little something sweet. And, as luck would have it, I came across a recipe on (the Reese’s Cupcake!!!) that was perfectly suited for the […] September 20, 2014 at 6:14am Reply

  • Cathy: The Reeses not only sink to the bottom, they stick to the liner leaving you with a hole in the bottom of the cupcake. I’m disappointed that you posted this without finding a way to keep them from sinking. Looks like I have a ruined batch of cupcakes, and nothing for tonights birthday celebration. October 24, 2014 at 2:46pm Reply

    • Jaclyn: The only way they wouldn’t sink is if you had a batter thick enough that they wouldn’t which would leave you with an entirely different texture of cupcake etc. I didn’t find it to be a problem with mine at all, If you took them out of the liners to serve then maybe but sorry yours didn’t turn out! November 26, 2014 at 10:06am Reply

  • Chocolate Ganache Frosting – Shugary Sweets: […] Peanut Butter Buttercream from Cooking Classy […] January 15, 2015 at 4:33am Reply

  • Clare: Have made theses 3 times now as they are absolutely delicious ! but they do sink a little bit when you take them out of the oven but not enough to worry about and you cover the top with frosting anyway. Also used recipe to make some without reeses ( didn’t have any) but instead decorated the top with a drizzle of homemade salted caramel sauce. August 17, 2015 at 1:05pm Reply

  • Katie: After reading other comments about the Reeses sinking, I tried what one person suggested and added it closer to the top. I put 3 TBS into the liners, added the reeses halves, and added the last TBS. I also don’t know if this had an effect, but once I got the 3 TBS of batter in I did have to leave the house for about thirty minutes so I did put the pan and batter into the fridge. The reeses did not ruin the bottom of the liner doing it this way. The frosting, however, ended up too liquidy. That was probably a combination of adding a little too much heavy cream and the fact I do not own a mixer so I did everything by hand. September 11, 2015 at 9:03am Reply

  • Chelsea: I just got done making these and …. oh my gosh!! Yumm!!!! I do agree I think next time I’ll do 3 tbs of batter then the Reese and then 1 tbs on top. October 30, 2015 at 10:57pm Reply

  • Kimberly: I made these yesterday for my husband’s birthday. They turned out SO GOOD. Everyone loved them!! I didn’t have any issues with the peanut butter cups sinking, they stayed perfectly in the middle. I did cut the 1/2 peanut butter cup into two separate pieces before placing them in – not sure if this had anything to do with it? I also used coconut sugar in place of brown sugar. These will be a repeat for sure, thanks! November 16, 2015 at 9:28am Reply

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