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Double 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.

Chocolate Reese's Cupcakes topped with peanut butter frosting on a serving platter.


Light and Fluffy Peanut Butter Frosting

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.

Cupcakes on a plate with Reese's Pieces.


Double Reese’s Cupcakes Recipe Tips:

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

A box of cake mix is used to make this recipe quick and easy. Either Devil’s Food Cake Mix or chocolate cake mix can be used.

Place just a spoonful of batter in the bottom of each cupcake liner and then place the peanut butter cup on top. The batter will keep the peanut butter cup from sticking to the liner.

.Cupcake with a bite out of it to show inside.


For more recipe ideas follow Spicy Southern Kitchen on Pinterest and Instagram.


More Peanut Butter Cup Recipes To Try:

Chocolate Reese's Cupcakes topped with peanut butter frosting on a serving platter.

Reese's Cupcakes

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!
PREP: 15 minutes
COOK: 20 minutes
TOTAL: 35 minutes


  • 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
  • pinch of salt


  • Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners.
  • Mix cake batter according to box instructions.
  • Place a small spoonful of batter in the bottom of each cupcake liner.
    Place a peanut butter cup on top of the batter in each cup.
  • 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.
    Taste for seasoning and add a pinch of salt if needed.
  • Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.



Calories: 468kcal
Course: Dessert
Cuisine: American
Keyword: cupcakes, peanut butter

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Originally published Sept 8, 2013.

More Cupcake Recipes:

Banana Pudding Cupcakes

Mississippi Mud Cupcakes


Collage of Double Reese's Cupcakes

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31 thoughts on “Double Reese’s Cupcakes”

  1. Cupcakes were good but not impressive. The peanut butter cup sank to the bottom. The frosting was fabulous!.I believe they would be better with the peanut butter cups chopped up and added to the batter.

  2. 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!

  3. Spencer @ Moo-Lolly-Bar

    What a wonderful recipe! I will have to try and make it. I love cupcakes and I love Reese’s Pieces so this is a match made in Heaven for me!

  4. 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?

    1. Christin
      Christin Mahrlig

      You should be fine leaving this frosting at room temperature for a day. It shouldn’t matter if you refrigerate it first.

    1. Christin
      Christin Mahrlig

      For the frosting? I used heavy cream, it is in the dairy section next to the half-and-half. Whipping cream would be fine too.

  5. Jen @ Domesticated Nomad

    The frosting is amazing! I could barely stop licking my fingers to type this. 😉

    1. Christin
      Christin Mahrlig

      I’m so glad you loved it! You’re making me want some. Haven’t made it in a long time 🙂
      Have a great weekend!

  6. I can’t wait to make these. The best chocolate cake/cupcake recipe is the one off of the Hershey’s box.

  7. 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. Christin
      Christin Mahrlig

      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. 🙂

  8. marcie@flavorthemoments

    These are gorgeous with those giant swirls of frosting covered in Reese’s pieces! They’re perfect for fall with all of those beautiful colors as well.

  9. Amy @ Elephant Eats

    Love that there’s a hidden pb cup at the bottom! What a fun surprise to bite into 🙂

    1. Christin
      Christin Mahrlig

      Surprises are always nice aren’t they? Especially when they involve peanut butter and chocolate!

  10. 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!

  11. Consuelo @ Honey & Figs

    That frosting looks so great though! And the peanut butter surprise must be to die for, what a cool idea! I have to try to make cupcakes soon 😉
    I hope you’ve had a great weekend x

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