Reese’s Peanut Butter Cup Cupcakes

29 Oct

Hi again!

I made cupcakes!

Reese’s Peanut Butter Cup Cupcakes!!

My highschool bestie loves them, and I have been promising her the recipe. (Hiya Miss!)  

It just so happens, these cupcakes were for her middle son’s 5th birthday….along with 2 dozen pumpkin spice, 2 dozen chocolate/vanilla, and 2 dozen sprinkle cupcakes….it wasn’t a big party or anything!!!  Ha! 

We live about an hour and a half apart now, so I was a little anxious about getting all of the cupcakes to the party safely….I mean, one hard brake on the highway and I could have had a tasty buffet on my front windshield! 

I drove very gently for 10 miles before traffic came to a complete halt….yup SHUT DOWN…..COMPLETELY!!! 

So, I really shouldn’t have been worried about them looking nice, considering now I had to figure out how to even get them to the party. 

Traffic ended up being  detoured off of an exit ramp and onto a few country backroads….very scenic and calming, which was good; considering I was ready to burst into tears!  (Ok…that is a total lie….it was scenic, but not calming!)  If I thought I could get away with driving past the mile-long-line of cars on the shoulder without infuriating the other drivers, I totally would have!  But, I just stayed in line and made my 25 m.p.h. way up the road……atleast I was moving, and THAT is what kept the tears at bay!

I was also afraid to run the heat, because I didn’t want the frosting on the cupcakes to get too soft.  It was F. R. E. E. Z. I. N. G. !!! 

 The trip ended up being about an hour and a half longer than normal.  I got to the party about 5 minutes before it started…..and the cupcakes made it just fine!


Baking them was by far the easiest part of the whole adventure!! 

If you use a chocolate cake mix, they are super easy to make.  But,  if you have a homemade chocolate cake recipe that you love; definitely use it! ( I will post my favorite chocolate cake recipe soon!) 🙂

Unwrap and freeze the peanut butter cups first!

Put about 2 tablespoons of cake batter into a cupcake liner and then stack two Reese’s Cups into the center….

Top them with another tablespoon of batter.



Reese’s Peanut Butter Cup Cupcakes

     For the cupcakes

  • 1 box Milk Chocolate Cake mix, and the ingredients to prepare
  • 24 Reese’s Peanut Butter Cup Miniatures, unwrapped and frozen (keeps them from melting into cupcake)

– Pre-heat oven to 350 degrees.  Place cupcake liners into the  muffin/cupcake pans and set aside.

– Prepare cake batter according to directions on the box.

–  Put 2 Tbsp. of batter into each liner.

– Stack 2 peanut butter cups into the batter of each liner. 

– Put additional 1 Tbsp. of batter onto the stacked peanut butter cups. 

–  Bake about 14-16 minutes, or until the middle of the cakes are set. (I press them with my fingers, if they bounce back; they are done.)

–  Cool completely.

     For the peanut butter frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup smooth peanut butter
  • 3 cups powdered sugar
  • 2 Tbsp. cocoa powder (I use Hershey’s Special Dark)
  • 1/2 cup marshmallow fluff
  • 1/4 cup heavy whipping cream, or milk

–  In a large bowl, cream the butter and peanut butter.

–  On low-speed, add the powdered sugar and cocoa powder.

–  Mix in marshmallow fluff. 

–  As the mixture thickens, slowly (1 Tbsp. at a time) add the whipping cream or milk until the frosting is smooth. (You may need more or less than the 1/4 cup depending on humidity and oil base of your peanut butter, so go slow and test the consistency often.)

–  Increase speed as all of the ingredients combine and whip until fluffy.

–  Spread onto cooled cupcakes, or use a decorating bag and tip. 

*  I also topped each cupcake with a Reese’s Peanut Butter Cup Mini. (Different than a miniature.)


It was pretty cool listening to people trying to figure out how I got the peanut butter cups inside!! 

Most everyone thought they would melt if I had baked them, so I must have cut the cupcakes and filled them after they were baked!

The secret’s out!!


Love, Lara


12 Responses to “Reese’s Peanut Butter Cup Cupcakes”

  1. Missy October 29, 2012 at 1:48 am #

    These are hands down the best cupcakes in the world! Everyone MUST try this recipe! Thank you “mom bakes” for sharing your secret…….the world is a much happier place!!! 🙂

    • mombakes October 29, 2012 at 1:49 am #

      You just love me!! Thank you lady!

  2. Sue October 29, 2012 at 9:10 am #

    Your grandmother wants these for her birthday!

  3. sherry November 2, 2012 at 10:03 pm #

    I really like the way these look. I bet they are delicious!

  4. Melissa November 7, 2012 at 1:19 am #

    I love chocolate cupcakes! Im definitly making these soon!
    Im glad to hear that they made it thru the trip! =)

    • mombakes November 8, 2012 at 1:57 am #

      they are so easy!! Let me know what you think!!

  5. Amy Moeller September 18, 2013 at 11:57 pm #

    These look yummy, definitely. What tip did you use for the icing? I love the design of them.

    • mombakes September 19, 2013 at 12:23 am #

      Hi Amy! Thanks so much. I used tip #869. 🙂

      • Amy Moeller September 19, 2013 at 1:21 am #

        Thanks! Can’t wait to try them! I did make a similar version to the icing tonight, thinking I was making yours, but when it didn’t call for fluff, I realized I had the wrong recipe, so I dumped in the marshmallow cream anyway… the marshmallow makes it delicious! Can’t wait to try your version.


  1. Pumpkin Spice Cupcakes « Mom Bakes - November 1, 2012

    […] made them last week for a birthday party…along with these cupcakes, that I shared on Monday!  Sorry for posting 2 cupcake recipes in one week, I’m […]

  2. This Week’s Mom Bakes « Mom Bakes - November 3, 2012

    […] spent a very long morning in terrible traffic, just to deliver these yummy cupcakes to a birthday […]

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