Reese’s Peanut Butter Cup Chocolate Cupcakes

Where are my peanut butter lovers? Reese’s mini peanut butter cups steal the show in these delicious cupcakes, providing a delicious surprise in the middle of chocolate on chocolate cupcakes, drizzled with a peanut butter sauce! YUM! Introducing Reese’s Peanut Butter Cup Chocolate Cupcakes!

Mini Reese’s peanut butter cup cupcakes are a show stealer! And, instead of placing the Reese’s mini cup in the batter before cooking, I like to place the cups mid-baking, so they don’t fall to the bottom of the cup! The mini cup is in the perfect spot, right between a layer of cupcake and a layer of yummy chocolate icing!

THE ULTIMATE REESE’S PEANUT BUTTER CUP CHOCOLATE CUPCAKE!

Some people love the peanut butter flavor of Reese’s more than chocolate, but that’s totally not me! I love my chocolate with peanut butter, not my peanut butter with chocolate! Chocolate on top of chocolate, with a Reese’s mini in the middle as a surprise, and a light drizzle of peanut butter sauce! SO YUM!

This delicious peanut butter filled cupcake recipe is delicious!

If you are looking for another great cupcake recipe, try these chocolate chip cupcakes.

Don’t miss this delicious Loaded Peanut Butter Chex Party Mix!

Continue to Content

Reese's Peanut Butter Cup Chocolate Cupcakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

These Reese's Peanut Butter Cup Chocolate Cupcakes are chocolatey and stuffed with a mini Reese's cup!

Print

Ingredients

• 1 box of chocolate cake mix (and ingredients according to package directions)
• 24 Reese's mini peanut butter cups
• 1 can chocolate frosting
• 2 tablespoon creamy peanut butter
• ½ teaspoon coconut oil, melted
• 1 tablespoon powdered sugar, optional

Instructions

1. Prepare 24 cupcakes according to package directions.
2. Halfway through the recommend cook time (around 7-8 minutes for mine,) Take cupcakes and gently push 1 Reese's mini peanut butter cup into each cupcake.
3. Return to oven and cook until the cupcakes are done.
4. Remove from oven and let cool on a wire rack.
5. When completely cooled, frost with chocolate frosting.
6. Stir peanut butter and coconut oil together. Add powdered sugar if more sweetness is desired.
7. Mix until a drizzly consistency is met. Add more coconut oil if not runny enough, add more peanut butter or sugar if too wet.
8. Gently drizzle peanut butter sauce over the top of each cupcake.
9. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mini Reese's Peanut Butter Cups: 3.5 LBS
• 
  Wilton Perfect Results Premium Non-Stick Mega Standard-Size Muffin and Cupcake Baking Pan, Standard 24-Cup

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 26mgCarbohydrates: 8gFiber: 0gSugar: 16gProtein: 1g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

How much did you love this recipe?

Follow me on Pinterest for more and use the button at the top of the card!