Description

Craving a dessert that combines the irresistible flavors of chocolate and peanut butter in a fun, handheld treat? What if you could create a batch of rich, fudgy cupcakes with a Reese’s surprise inside in under an hour? Say hello to Reese’s Cupcakes! These indulgent cupcakes start with a brownie-mix base, hide a full-size Reese’s peanut butter cup inside, and are topped with creamy peanut butter frosting and Reese’s minis. Perfect for birthdays, potlucks, or satisfying your sweet tooth, they’re as easy to make as they are decadent.

Ingredients

For the Cupcake Base

Chewy Fudge Brownie Mix (18.3 oz): Provides a rich, fudgy chocolate base that’s quick and reliable.
Vegetable Oil (½ cup): Adds moisture and ensures a tender crumb.
Water (¼ cup): Hydrates the mix for the perfect batter consistency.
Large Eggs (2, room temperature, beaten): Bind the batter and add structure for a cupcake-like texture.
Reese’s Peanut Butter Cups (24 full-size or 24 miniature, unwrapped): Create a gooey, peanut buttery surprise in each cupcake.

For the Peanut Butter Frosting

Salted Sweet Cream Butter (¾ cup, softened): Forms a creamy, rich base for the frosting.
Creamy Peanut Butter (1¼ cups): Delivers bold peanut butter flavor and smooth texture.
Pure Vanilla Extract (1½ tsp): Balances the richness with a warm, sweet note.
Powdered Sugar (2¼ cups): Sweetens and thickens the frosting for piping.
Whole Milk (3–5 tbsp): Adjusts the frosting to a spreadable or pipeable consistency.

For Garnish (Optional)

Reese’s Minis (1½ cups, unwrapped): Add a crunchy, decorative touch and extra peanut butter-chocolate flavor.

Substitutions and Variations

Brownie Mix: Use a chocolate cake mix for a lighter texture or a gluten-free brownie mix for dietary needs.
Vegetable Oil: Swap with melted butter or canola oil for similar moisture.
Eggs: Replace with ½ cup unsweetened applesauce or mashed banana for an egg-free version, noting a denser texture.
Reese’s Peanut Butter Cups: Use miniature Reese’s for smaller bites, or substitute with peanut butter-filled chocolate candies or a spoonful of peanut butter.
Peanut Butter: Use crunchy peanut butter for added texture or almond butter for a different nutty flavor (check for allergies).
Butter: Replace with vegan butter for a dairy-free frosting.
Milk: Use non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
Garnish: Swap Reese’s minis with chocolate chips, chopped peanuts, or a drizzle of chocolate syrup

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Instructions

Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line two standard 12-cup muffin pans with cupcake liners and lightly spray with nonstick spray to prevent sticking.
- Tip: Paper liners make cleanup easy and ensure clean removal, but spraying helps with any batter overflow.
Mix the Cupcake Batter:
- In a medium mixing bowl, combine the 18.3 oz chewy fudge brownie mix, ½ cup vegetable oil, ¼ cup water, and 2 large beaten eggs (room temperature).
- Stir with a spoon or whisk just until combined, about 30–45 seconds. Do not overmix to keep the texture fudgy.
- Tip: Use room-temperature eggs to blend smoothly, and stop mixing when no dry mix remains to avoid tough cupcakes.
Assemble the Cupcakes:
- Place 1 unwrapped full-size or miniature Reese’s peanut butter cup in the bottom of each cupcake liner.
- Spoon 1½ tablespoons of brownie batter over each peanut butter cup, covering it completely and filling the liner about ⅔ full.
- Tip: Use a cookie scoop or tablespoon for even portions, and tap the pans gently to settle the batter.
Bake the Cupcakes:
- Bake for 20 minutes, or until a toothpick inserted into the center (avoiding the peanut butter cup) comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Tip: Check at 18 minutes, as ovens vary, and avoid overbaking to keep the cupcakes fudgy.
Make the Peanut Butter Frosting:
- Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat ¾ cup softened salted sweet cream butter, 1¼ cups creamy peanut butter, and 1½ tsp pure vanilla extract for 1½–2 minutes, until smooth and creamy.
- Add 2¼ cups powdered sugar, ½ cup at a time, alternating with 3–5 tbsp whole milk, beating until fully incorporated and smooth. Adjust milk for a pipeable consistency (thick but not stiff).
- Tip: Soften butter at room temperature for 30–60 minutes, and beat thoroughly to avoid lumps in the frosting.
Frost the Cupcakes:
- Fill a decorator’s bag or piping bag fitted with an open star tip (or a gallon-size Ziploc with a corner snipped off) with the peanut butter frosting.
- Hold the bag about ½ inch above the center of a cooled cupcake and squeeze with even pressure to form a star swirl. Keeping the tip elevated, follow the outer line of the star swirl in a “C” shape until the swirl connects, creating a classic swirl pattern.
- Repeat for all cupcakes.
- Tip: Practice piping on a plate first, and chill the frosting for 10 minutes if it’s too soft to hold shape.
Garnish and Serve:
- Sprinkle a few unwrapped Reese’s minis over each frosted cupcake for a decorative, crunchy garnish.
- Optionally drizzle with extra hot fudge or chocolate syrup for added flair.
- Serve at room temperature or slightly chilled, perfect for parties or dessert spreads.
- Tip: Press garnishes lightly into the frosting to ensure they stick, and serve within a few hours for the freshest look.