These chocolate cupcakes studded with mini peanut butter cups and crowned with a silky peanut-butter-forward frosting are exactly the kind of thing I bake when I want something utterly indulgent but reliably comforting. They hit the nostalgic sweet spot—rich chocolate cake, creamy peanut butter frosting, and that surprised crunch of a whole mini cup tucked into the center—that keeps people coming back for just one more bite.

My husband is the official taste-tester and will defend these cupcakes like a tiny, portable dessert fortress. He prefers the ones with an extra peanut butter cup on top; our kid calls them “chocolate treasure muffins” and insists on helping me press the candies into the batter. They’ve become our go-to for weekend celebrations and midweek pick-me-ups—simple to make enough for a crowd, but special enough to make any afternoon feel celebratory.

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Why You’ll Love This Delish Reese’s Peanut Butter Cup Cupcakes

– Familiar flavors that feel both nostalgic and elevated—chocolate and peanut butter done right.
– Textural contrast with a moist crumb, creamy frosting, and the snap of a mini peanut butter cup.
– Easy to scale: make a dozen for dessert or a double batch for parties and potlucks.
– Kid-friendly and crowd-pleasing, yet grown-up enough to serve after a dinner party.

Behind the Recipe

This recipe is built to deliver a reliably moist cupcake every time while keeping the peanut butter flavor front-and-center. A few small choices matter: don’t overmix the batter once the flour goes in, and add the peanut butter to the frosting gradually so you get the texture you want—silky and spreadable, not greasy. I learned the hard way that if you bury the mini cups too deep they can sink straight through the cupcake; a shallow nest is all you need. Also, room-temperature ingredients make the batter come together without overworking, and chilling the frosted cupcakes briefly helps the decorations—and any extra mini cups—to stay put.

★Top Reader Reviews

I made these for a family birthday and they were a hit—rich peanut butter flavor with just the right balance of sweetness, though I found the frosting a bit too sugary for my taste. Easy to follow and fun to assemble, I'll probably cut back on the frosting sugar next time but still recommend them for peanut butter lovers.

– Emily

Shopping Tips

– Baking Basics: Use a good-quality all-purpose flour and check your baking powder/soda dates—fresh leaveners make a noticeable difference in rise and texture.
– Dairy: For a tender crumb, bring milk and butter to room temperature before baking; cold ingredients can yield a denser cupcake.
– Eggs: Use large eggs at room temperature to help the batter emulsify and trap air for lift.
– Chocolate: Choose semi-sweet chocolate for balance; using higher-percentage chocolate will make the cupcakes less sweet and more chocolate-forward.
– Nuts & Seeds: For authenticity, buy real peanut butter (not a peanut spread with lots of added oils); natural varieties can be thinner—stir well before using.

Prep Ahead Ideas

– Batter can be mixed and kept in the fridge for up to 24 hours; bring back to room temperature before baking to ensure even rise.
– Make the frosting a day ahead and store it in an airtight container; give it a quick whip with a hand mixer before spreading.
– Mini peanut butter cups can be unwrapped and measured into small containers the night before to streamline assembly.

Time-Saving Tricks

– Use a cookie scoop to portion batter quickly and evenly into the tin—this speeds up the process and ensures uniform cupcakes.
– Swap homemade frosting for a high-quality store-bought peanut butter buttercream in a pinch, then fold in a little natural peanut butter to amp flavor.
– Line the pan all at once and get your mix-ins measured out before you start—the mise en place prevents scrambling while the oven preheats.

Common Mistakes

– Overfilling the liners: I once filled cups too high and ended up with volcano-top cupcakes; fill them about two-thirds full for a gentle dome.
– Using straight-from-the-fridge butter in frosting: it can make the frosting lumpy—warm it slightly or beat longer to smooth it out.
– Burying the peanut butter cups too deep: they’ll sink; press them just into the top of the batter so they stay visible and intact.
– Skipping a test bake with a new oven: ovens vary—check cupcakes a minute or two earlier than recipe time if your oven runs hot.

What to Serve It With

✔Tips & Mistakes

Pair these cupcakes with a simple cold brew coffee or a glass of whole milk to cut through the richness. Avoid overly sweet sides; fresh berries or a lightly sweetened whipped cream can brighten the plate. If you serve them warm, be careful with soft toppings—the frosting will loosen quickly and drip.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

You can swap in mini dark chocolate cups for a less sweet bite, or use crunchy peanut butter for extra texture (note: crunchy will change the frosting consistency). For a lighter option, try a whipped peanut butter cream (less butter, more whipped cream) though it will be softer and best eaten the same day. If you need to avoid peanuts, use a sunflower seed butter and substitute sunflower seed butter cups if you can find them—flavor differs, but the concept translates.

Frequently Asked Questions

Can I use natural peanut butter?

Yes. Natural peanut butter works, but it’s thinner and oilier; whisk it well and add it to the frosting gradually so you control the texture. You may need to chill and re-whip the frosting briefly before spreading.

What’s the best way to keep the mini cups from sinking?

Don’t push them into the batter—create a shallow indentation and set the cup on top so it nests. Also, avoid overfilling the liners so there’s room for the cupcake to rise around the candy.

Can I freeze the cupcakes?

Absolutely. Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag. Frosted cupcakes can be frozen on a tray and wrapped well; thaw in the fridge, then bring to room temperature before serving.

How can I make them less sweet?

Use a higher-percentage chocolate in the batter, reduce the sugar slightly, and balance the frosting with a pinch of salt or by cutting a portion of the powdered sugar with unsweetened peanut butter.

Do I have to use store-bought peanut butter cups?

No—you can make mini cups at home using melted chocolate and peanut butter piped into mini liners. Store-bought cups save time and give a cleaner presentation, which is why I usually reach for them.

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