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Reese’s Peanut Butter Cup Stuffed Cupcakes

by 85 Comments

It’s no secret to anyone that knows me that I love peanut butter and chocolate. It’s actually always been a fear of mine that I would end up with a kid with a severe peanut allergy bad enough that we would have to ban peanuts from our house. What would we do then?!?! Luckily that hasn’t happened so far.(I feel for those of you who have had to do that.)

I also like to bake. A lot. So, put those two together and forget about it. I have a lot of recipes that involve the PB/chocolate combo (ice cream cake, cookies…) But I wanted to try something new…my own creation of sorts.

I give you…PB & Chocolate Reese’s Filled Cupcakes. Guess what? You can’t see it here, but there’s a Reese’s Peanut Butter Cup inside!

Reese's Peanut Butter Cup Cupcakes from CrazyLittleProjects.com There's a Reese's INSIDE!! #cupcakes #reeses

The basic cupcake recipe on this can’t be beat. I recently discovered it (tweaked it only slightly) and have been using it for cakes and cupcakes of all varieties ever since. It’s perfect and it’s easy. To me it’s better than made from scratch. Here it is:

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Reese’s Peanut Butter Cup Cupcake Recipe:

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Reese’s Peanut Butter Cup Stuffed Cupcakes

★★★★★

5 from 4 reviews

Reese’s Peanut Butter Stuffed Cupcakes

Scale

Ingredients

  • 1 Devil’s Food Cake Mix
  • 1 box (5.9 oz) chocolate pudding
  • 1 C sour cream (I use low fat)
  • 1 C oil (just made up for that low fat huh?)
  • 4 eggs
  • 1/2 C water
  • 2 teaspoons vanilla
  • Reese’s Peanut Butter cups

Instructions

  1. Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.
  2. Unwrap mini Reese’s, push one in to each cupcake batter portion.
  3. Bake for 18 minutes. I don’t bake them a minute longer than that. At 18 minutes they are just barely done. I like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

 

Peanut Butter Frosting Recipe:

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

I usually just use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe. I also melted some chocolate chips, threw in some butter and then drizzled a little chocolate on top.

Reese PB Cup Cupcakes

Stick a Reese’s on top for extra flair. Sure to be a crowd pleaser.

Reese's Filled Cupcake
Reese's Peanut Butter Cup Recipe by Crazy Little Projects

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Comments

  2. Sarah McK says

    April 16, 2012 at 6:34 pm

    This look fabulous! Can’t wait to make some! And, for the record, you don’t have to ban completely as long as everyone is careful about it and the kid in question is precious like Laura. :) You can’t make treats really, b/c that would be sad for them, but I had many a PB waffle growing up.

    Reply

  4. Judy says

    April 17, 2012 at 11:21 pm

    I LOVE peanut butter anything and these look amazing. I’d love for you to link up to my Swing into Spring party that opens tonight at 8pm EST. Hope to see you there.

    Reply

  24. Pia says

    April 24, 2012 at 6:33 am

    This has to be the best thing I have heard all month! I live in Germany and we don’t have Reeses, but they must be amazing! I have amazing friends though and some amazing bloggers are sending me Reeses and I can’t wait to try them. I might try out this recipe when they are here.

    Reply

  30. Chris says

    November 10, 2012 at 1:48 pm

    Thanks for these. I made them for a bake sale and they went over very well! I think next time I’d look for a peanut butter filling instead of the Reeses cups… the chocolate on the outside was a bit chewy. Total nitpicking though, these are quite yummy!

    I’m also thinking I’d try a version of these with Rolo candies inside and a salted caramel frosting!

    Reply

  31. Ali B :) says

    November 18, 2012 at 2:26 pm

    WOW! I made the cupcake recipe with my own peanut butter frosting for my sister’s (who is a Reese’s freak) sweet 16 party and they were a hit! Thanks so much for sharing! :)

    Reply

  33. Emily says

    February 4, 2013 at 9:27 am

    I made these for a Super Bowl party yesterday and they were amazing! Everyone said that they were the best cupcakes that they have ever tried! Thank you for such an awesome recipe. If I knew how to post pictures here I would.

    Reply

  34. Susan says

    February 8, 2013 at 12:48 pm

    Is the 1 cup of oil correct? That just seems like a lot of oil, especially with the pudding and sour cream……..Just asking because I wanted to make them this weekend! Thanks!

    Reply

      • Susan says

        February 9, 2013 at 9:15 am

        Thanks, Amber, for the quick reply! I wanted to try to make these today for my son-in-laws birthday tomorrow……he LOVES Reece cups (who doesn’t?) so these are a must-make!!
        Thanks again!

        Reply

  35. Christina says

    February 15, 2013 at 11:08 am

    I followed your recipe exactly and they turned out absolutely PERFECT! 18 minutes is definitely the magic number. I’ve never had cupcakes turn out so moist before. Delish!

    Thanks for sharing!
    xo, Christina

    Reply

  38. Caroline says

    March 8, 2013 at 11:21 am

    I am making these right now in a jumbo cupcake cake pan and it is not getting done in the center. I know they are to be moist, but it is like pudding in the middle after 30 min. Should I have altered the recipe for a cake vs cupcakes? Help.

    Reply

    • Amber says

      March 8, 2013 at 11:19 pm

      Yes, I have done it as a cake and had to cook it quite a bit longer-I can’t remember what I did but about double I think?

      Reply

  39. Holly says

    March 11, 2013 at 2:18 pm

    I made these for my dear boyfriend’s birthday (HE FREAKING LOVES REESES). He was so excited when i told him about this recipe…he was EVEN MORE excited when he actually ate one…followed by many…here are my problems with the recipe
    1.) the batter is SUPER thick…it burned out my hand mixer…granted it was a $6.50 handmixer, but still….daaaaang.
    2.) the frosting was WAAAY thick too! it was super tasty and i feel like i may have done something wrong, but i couldn’t even pipe the frosting out of a bag. it was so thick it wouldn’t budge…i even added more milk to try and thin it out a bit…maybe that made things worse? i don’t know. any suggestions on what i could do next time to make it a little easier to pipe?

    Reply

  41. Erica says

    April 12, 2013 at 1:42 pm

    Thanks for this awesome recipe!! I made it about a month ago and waited to share with my readers until I could trace it back to you to you with a link. These were a big hit! Especially with my 14 year old and his friend…went to bed with a dozen left and woke up to 4 remaining cupcakes! “Not me!” ate them of course!! Thanks again!

    Reply

  44. Tina says

    May 23, 2013 at 10:06 am

    Couple of things. The recipe says to put the pbutter cup in the batter and not on top as the picture shows. Had to cook a little longer and with the frosting have to add a little more milk or it was too dry and would not spread/swirl on the cupcake. Enjoyed them thoroughly!

    Reply

  45. Marilyn O'Connell says

    June 2, 2013 at 8:33 pm

    I have always found that 1 c applesauce can be substituted for 1 c oil and you will never notice the difference. 100 calories compared to 800 calories! I do this in my carrot cake also after having used oil for years. No one realized it. It makes it just as moist. Try it sometime!

    Reply

  46. VA mom says

    August 23, 2013 at 3:12 pm

    Just made these for my daughter’s Birthday to take to her game and give out to her team. YUMMMMMY and even better fresh out of the oven and without the frosting….
    DELICIOUS

    ★★★★★

    Reply

  47. Joann Mattison says

    August 29, 2013 at 2:59 pm

    Hi Amber I am planning on making these cupcakes and have seen other reese cupcake recipes that tell you to freeze the peanut butter cups so they don’t melt completely. Your recipe didn’t say to do that so I was just wondering if it matters.

    Reply

  48. Emma says

    September 16, 2013 at 7:33 pm

    I have made these a few times and every time I make them I get so many compliments on how amazing they are! This is my go-to cupcake recipe!

    Reply

  51. Joanne says

    November 15, 2013 at 9:25 pm

    Hi Amber

    Which end of the peanut cup did you set in. The large top part or the smaller round bottom? Not sure if either way will make a difference but not sure. Also should they not touch the bottom of the cupcake?
    Thanks Joanne

    Reply

  56. Shella says

    March 19, 2015 at 1:24 pm

    the chocolate pudding mix: instant or regular?
    butter: real butter unsalted or with salt? or can I use Country Crock?

    Thank you for sharing this recipe. I make cupcakes every week for my husband to take to work. I think the guys are gonna LOVE these!

    ★★★★★

    Reply

  58. Shea S says

    August 10, 2015 at 7:22 pm

    Hi! I love this recipe, but I need to make a birthday cake, so I was wondering what you would recommend for a bake time? Would it still be 18 minutes? I will be using 2, 9 inch circle pans.

    Reply

  59. Megan says

    September 8, 2015 at 10:15 am

    okay. With the pudding and Devils food cake batter, do I add the ingredients that would regularly go in both of those? or just the powder? for example, do I add the 3 eggs, oil, and water that the Devils food calls for on the back in addition to the rest of your recipe? or just the powder and the rest of your recipe?

    Reply

  60. Brandy Connors says

    December 9, 2017 at 7:45 am

    I first made these cupcakes about 4-years
    ago – they are absolutely amazing! This is
    my go-to chocolate cupcake recipe.

    ★★★★★

    Reply

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