Chocolate Peanut Butter Cupcakes with Reese's Surprise

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5 from 3 reviews

The blending of a rich dark chocolate cake and the creamy deliciousness of peanut butter frosting makes for the most amazing Chocolate Peanut Butter Cupcake in the world. If you love chocolate and peanut butter (and who doesn't), you're gonna go bonkers over this outrageous sweet snack. There's even a little surprise tucked in the middle of this wonder.



Chocolate Peanut Butter Cupcakes

  • 2 1/2 cups All-Purpose Flour
  • 2 cups Sugar
  • 3/4 Cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 1 cup Cold Strong Coffee
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 28-30 Miniature Reese's Cups

Peanut Butter Frosting

  • 1 cup Peanut Butter
  • 1/2 cup (1 stick) Unsalted Butter (softened)
  • 3 cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2-3/4 cup Half and Half
  • 30 Mini Reese's Cups


Chocolate Peanut Butter Cupcakes

  • Preheat oven to 350°F.
  • In a medium mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 cups sugar, 3/4 cup cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
  • In a large mixing bowl, whisk 2 large eggs. Add 1 cup buttermilk, 1 cup cold strong coffee, 1/2 cup canola oil, and 1 teaspoon vanilla until combined.
  • Fold the dry ingredients into the wet ingredients, only until combined. Do not overmix.
  • Line muffin tins with cupcake liners and fill them 1/2 full with the chocolate batter.
  • Press a miniature Reese's cup into each cupcake-lined muffin tin until they are even with the batter.
  • Bake in a 350°F oven for 15-17 minutes or until a toothpick inserted around the outer edges comes out clean.
  • Let the cupcakes cool for one minute and remove them from the pan. Let them cool completely on a wire baking rack.

Peanut Butter Frosting

  • In a large mixing bowl, beat 1 stick of softened butter and 1 cup of peanut butter until smooth.
  • Add 3 cups of powdered sugar and 1 teaspoon of pure vanilla extract and beat until crumbly.
  • Add 1/4 cup half and half and beat with mixer. Continue to add half and half until the consistency is right.
  • Frost the cupcakes and garnish with mini Reese's cups (optional)


  • Bring eggs, buttermilk and coffee to room temperature. They will bond easier and make for a more uniform texture that will produce lighter and fluffier baked goods.
  • Use buttermilk instead of whole milk. The acidity in buttermilk softens gluten and gives the cupcake a more tender texture with extra body.
  • If you want rich, dark chocolate cupcakes, buy a name-brand cocoa powder (like Ghirardelli, Hershey's, or Hershey's Special Dark).
  • Coffee enhances the chocolate flavor without leaving a taste of coffee. Using a really strong cup of coffee will create deep dark results in the cupcake itself.
  • Do not overmix the batter. Resulting in a tougher, more dense and chewy cupcakes. Mix the batter just until all of the ingredients are combined. At the point when you no longer see streaks of flour, stop mixing.
  • Normally you should fill the liners about 2/3 full, but because I added the miniature Reese's cups, I decreased it to 1/2 full.
  • Once the muffin tin goes into the oven, don't continually open the oven door to check on them. Give it about 12-13 minutes before you begin checking.
  • The cupcakes will continue to cook in the hot pan and dry out if you leave them in to cool. Let them sit for 1 minute and then remove them from the pans.
  • Let the cupcakes completely cool on a wire baking rack before frosting.
  • I used a large piping bag and a large open star tip. Starting from the outside of the cupcake and working toward the center, I squeezed the bag as I swirled around the cupcake making a small mound upward in the center.


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