Double Reese’s Cupcakes

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Reese's Cupcakes

These cupcakes are a chocolate/peanut butter lover’s dream with double the Reese’s goodness. Hidden on the bottom of the cupcake is a full-size Reese’s peanut butter cup. A light and fluffy and fabulously delicious peanut butter frosting covers the chocolate cupcakes. The peanut butter frosting alone is worth making the recipe. I couldn’t keep my fingers out of the bowl. 🙂  Don’t tell my personal trainer about it or I’ll be doing Burpees until the cows come home. To get even more Reese’s goodness, I sprinkled the frosting with Reese’s Pieces.

Reese's Cupcakes

Freezing the peanut butter cups keeps their shape intact so that they form a nice bottom layer instead of melting into the batter.

I was a little disappointed with the chocolate cupcake batter I used. Why is something so basic as a good chocolate cupcake recipe so hard to find? It was a recipe from my Chocolate Chocolate cookbook and I’ve never been disappointed with a recipe from it before. The cupcakes turned out crumbly in texture and the flavor was flat.

Double Reese's Cupcakes with an incredible peanut butter frosting and a peanut butter cup hidden on the bottom.


Since I wouldn’t recommend it, I didn’t include the cupcake batter recipe. Instead, just use your favorite chocolate cupcake recipe or use a box of Devil’s Food Cake Mix and follow the instructions for making a cupcake batter. Much easier and fullproof.

Reese's Cupcakes

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Reese's Cupcakes

Reese's Cupcakes

Course: Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18
A chocolate cupcake with a peanut butter cup surprise on the bottom covered with a peanut butter frosting and sprinkled with Reese's Pieces. A peanut butter and chocolate lover's dream!
Print Recipe


  • 1 box Devil's Food Cake Mix, plus ingredients on box
  • 18 regular size peanut butter cups, frozen
  • 1 box Reese's Pieces


  • 1 cup unsalted butter, softened
  • 1 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' sugar
  • 2 tablespoons heavy cream


  • Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liners.
  • Mix cake batter according to box instructions.
  • Place a peanut butter cup at the bottom of each cupcake liner.
  • Spoon cupcake batter into cupcake liners, filling 3/4 of the way.
  • Bake for 20-22 minutes or until firm to the touch on top. Let cool.
  • For Frosting, combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners' sugar and heavy cream. Beat on high for a good 30 seconds.
  • Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.

More Cupcake Recipes:

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Mississippi Mud Cupcakes

Double Reese's Cupcakes

28 thoughts on “Double Reese’s Cupcakes

  1. These look so good! I’m making them right now! For the frosting though, do you need to use unsalted butter? Does it make a difference?? Thank you!

  2. Question . If I make the icing a few days before then ice the cupcakes the day before the party do I have to put the cupcakes into the refrigerator? Because the icing had already been refrigerated?

  3. After ready many recipes for Reese Cup Cupcakes I’ve noticed that most say to put a little batter in the bottom of the cupcake liner. But for yours you definitely put the peanut butter cup in first? Can’t wait to try this!

    1. I didn’t have any trouble with the peanut butter cup sticking. Do think I sprayed the liners with cooking spray. If you’re worried about it sticking, it’s probably not a bad idea to put a little batter in first. 🙂

  4. Oh my, these cupcakes are soooo my style. All that peanut butter and chocolate? How can you say no! Peanut butter and chocolate is definitely one of my very favorite combinations : ) Happy Monday Christin!

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