Reese’s Peanut Butter Cupcakes
Decadent chocolate cupcakes made with Devil’s Food cake mix, studded with Reese’s pieces, and topped with a silky peanut butter glaze and a Reese’s Mini for garnish. A quick and irresistible dessert for any chocolate-peanut butter lover.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40–45 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cupcakes:
- 1 package Devil’s Food chocolate cake mix (plus ingredients listed on box)
- 1 cup Reese’s Peanut Butter Cup Miniatures, roughly chopped
- For the Peanut Butter Glaze:
- 1 package Reese’s Peanut Butter Chips
- 4 tablespoons whipping cream
- 3 tablespoons salted butter
- ½ cup powdered sugar
- For Garnish:
- Reese’s Minis
Instructions
- Prepare chocolate cake mix as directed on box. Fold in chopped Reese’s pieces.
- Spoon batter into lined muffin tins and bake as instructed until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
- For glaze: Melt peanut butter chips and cream in microwave, heating in 30–60 second bursts and stirring until smooth. Stir in butter and microwave another 30 seconds. Mix in powdered sugar until smooth.
- Spread glaze over cooled cupcakes. Top each with a Reese’s Mini.
- Allow glaze to set before serving.
Notes
- Use a homemade chocolate cupcake recipe instead of box mix if preferred.
- For nut-free, swap with almond butter chips and almond butter cups.
- Add crushed pretzels on top for sweet-salty contrast.
- Mix in mini chocolate chips for double-chocolate richness.
- Store in airtight container 3 days at room temp, 5 days in fridge, or freeze up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Find it online: https://savorymomskitchen.com/reeses-peanut-butter-cupcakes/
