Reese’s Cupcakes

December 2, 2013

This post may contain affiliate links. Read our disclosure policy.

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.

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

5 from 1 vote

Reese’s Cupcakes

A decadent soft and fluffy chocolate cupcake topped with a rich and creamy peanut butter frosting!
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes


  • 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.
Nutrition Facts
Reese’s Cupcakes
Amount Per Serving
Calories 525 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Cholesterol 51mg17%
Sodium 300mg13%
Potassium 274mg8%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 51g57%
Protein 5g10%
Vitamin A 449IU9%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • 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.

  • 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.

  • 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.

  • Chocolate Ganache Frosting – Shugary Sweets

    […] Peanut Butter Buttercream from Cooking Classy […]

  • 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.

    • Jaclyn

      Jaclyn Bell

      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!

  • 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 […]

  • 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 […]