These Reese’s Peanut Butter Cupcakes are a decadent treat packed with rich chocolate flavor and smooth, sweet peanut butter. With a soft Devil’s Food chocolate cake base, a creamy peanut butter glaze, and a mini Reese’s on top, every bite is an indulgent delight that brings together two of my all-time favorite flavors.

Why You’ll Love This Recipe

I love how easy these cupcakes are to make thanks to a simple boxed cake mix, yet the final result feels bakery-level indulgent. The glaze is silky and sets to a soft, slightly firm finish that complements the cupcake perfectly. I also appreciate that there’s no need for piping or complicated decorating – just dip, top, and enjoy. Whether I’m baking for a party, a holiday, or just to satisfy my sweet tooth, these cupcakes always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 package Devil’s Food chocolate cake mix

• 1 cup Reese’s Peanut Butter Cup Miniatures, roughly chopped (or use regular-sized Reese’s if needed)

For the Peanut Butter Glaze:

• 1 package Reese’s Peanut Butter Chips

• 4 tablespoons whipping cream

• 3 tablespoons salted butter

• ½ cup powdered sugar

• Reese’s Minis, for garnish

Directions

1. I prepare the chocolate cake mix as directed on the box.

2. Once the batter is smooth, I gently fold in the chopped Reese’s pieces.

3. I spoon the batter into lined muffin tins and bake according to the cake mix instructions until a toothpick inserted comes out clean.

4. After baking, I transfer the cupcakes to a wire rack and let them cool completely.

5. To make the glaze, I combine peanut butter chips and cream in a microwave-safe bowl and heat for 1 minute on medium. I stir and repeat until melted and smooth.

6. I stir in the butter, microwave for another 30 seconds, then stir again until fully melted.

7. Next, I add powdered sugar and stir until the glaze is smooth and creamy.

8. I spread the glaze over the cooled cupcakes and press a mini Reese’s on top of each one.

9. I let the glaze cool and set before serving.

Servings and timing

This recipe yields approximately 24 cupcakes, not 12 as initially noted. Each batch takes around 20 minutes to prepare, 20 minutes to bake, and a few additional minutes to glaze and cool, totaling about 40–45 minutes from start to finish.

Variations

• Homemade cake base: I sometimes skip the box mix and use my favorite homemade chocolate cupcake recipe instead.

• Nut-free option: For anyone allergic to peanuts, I substitute almond butter chips and almond butter cups for a similar flavor.

• Add crunch: I’ve added crushed pretzels on top for a sweet-and-salty twist.

• Double chocolate: Mixing in mini chocolate chips along with the Reese’s pieces adds extra richness.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them (glaze and all) for up to 3 months. When ready to enjoy, I let them thaw at room temperature or overnight in the fridge. If I want the glaze a little softer, I microwave a cupcake for about 10 seconds before eating.

FAQs

How long do the cupcakes stay fresh?

I find they stay moist and delicious for about 3–5 days when stored properly in an airtight container.

Can I freeze the cupcakes with the glaze?

Yes, I freeze them fully decorated. Once they’re frozen solid, I transfer them to a container or freezer bag. Thawing them slowly in the fridge helps preserve their texture.

What can I use instead of Reese’s Minis on top?

If I don’t have minis, I’ll cut a regular Reese’s cup into halves or quarters. Sometimes I just drizzle more glaze and add chocolate chips or sprinkles instead.

Can I use a different type of cake mix?

Absolutely. While I prefer Devil’s Food for the deep chocolate flavor, I’ve also used chocolate fudge and even brownie mix with great results.

Will the glaze harden?

Yes, the glaze firms up nicely thanks to the butter. It sets with a soft, fudge-like texture that doesn’t smear or run after cooling.

Conclusion

These Reese’s Peanut Butter Cupcakes combine everything I love about dessert – easy prep, indulgent flavor, and irresistible texture. Whether I’m baking for a crowd or just for fun, these cupcakes always satisfy my craving for chocolate and peanut butter. I always keep a few extras in the freezer, just in case I need a little something sweet in a pinch.