brownie cupcakes featured image
Reese's Peanut Butter Cupcakes have a rich brownie base with a candy cup baked below the batter. An easy-to-make from scratch frosting sits in a sweet swirl on top of this treat.
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Table of Contents
  1. Peanut Butter Cup Stuffed Cupcakes
  2. Why We Love This Peanut Butter Brownie Cupcakes Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Reese’s Peanut Butter Brownie Cupcakes
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Cupcake Recipes
  11. Reese's Peanut Butter Cupcakes Recipe

Reese’s Peanut Butter Brownie Cupcakes are the easiest and tastiest way to enjoy the classic chocolate peanut butter combination because the base is baked from a boxed mix and then a surprise Reese’s is hidden inside. The homemade frosting takes mere minutes to make and is piled high on top in a pretty swirl pattern.

brownie cupcakes hero image

Peanut Butter Cup Stuffed Cupcakes

This Reese’s Peanut Butter Cupcakes recipe is a revised version of my Peanut Butter Stuffed Brownies and my Buckeye Brownies, filled with the same classic flavor combination, but a brownie baked in the form of cupcakes.

This simple shortcut recipe starts with a boxed brownie mix; a full-sized peanut butter cup sits below the batter and is baked right inside!

I love making brownies in muffin tins, because every single one has both a chewy outer edge and a fudgy middle (just like the corner piece everyone craves from the pan), and when covered in creamy peanut butter, it becomes a deliciously decadent dessert.

For more recipes with the famous Reese’s candy flavors, try my Reese’s Peanut Butter Cup Pie, Homemade Reese’s Eggs, and Reese’s Pieces Peanut Butter Ball.

Why We Love This Peanut Butter Brownie Cupcakes Recipe

  • Quick and easy to make using a box mix shortcut.
  • Uses simple ingredients to create a semi-homemade cupcake.
  • Reese’s baked right below the batter and topped with homemade creamy, fluffy frosting.
  • Classic flavor combination comes together in a cupcake. 
  • Perfect for parties, potlucks, after dinner desserts, or anytime you crave a sweet treat.
brownie cupcakes with mini reese's

Ingredients

  • Chewy fudge brownie mix
  • Vegetable oil
  • Water
  • Eggs
  • Reese’s peanut butter cups
  • Creamy peanut butter
  • Salted sweet cream butter
  • Pure vanilla extract 
  • Powdered sugar 
  • Whole milk
  • Reese’s minis unwrapped (optional garnish)

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions

  • Bake Your Batter: You can swap the brownie mix for a Chocolate Fudge cake mix or Devil’s Food cake mix if you only have cake mix on hand. You will need to follow the box directions to bake the cupcakes.
  • Tasty Toppings: You can top your frosted brownie cupcakes with Reese’s Pieces, chocolate sprinkles, Reese’s mini candies (whole or chopped), or chopped full size peanut butter cups.
reese's brownie cupcakes
  • Muffin pans
  • Cupcake liners
  • Nonstick spray
  • Mixing bowl
  • Measuring tools
  • Stand mixer or handheld mixer
  • Decorator’s bag with an open star tip or a gallon size ziploc
brownie cupcakes collage process

How to Make Reese’s Peanut Butter Brownie Cupcakes

Reese’s Peanut Butter Brownie Cupcakes are a quick and easy way to transform a box of brownie mix into a chocolate and peanut butter flavored cupcake. This shortcut recipe is a fun way to find a hidden candy that’s been stuffed and baked inside the batter.

  1. Bake The Cupcakes: Mix together the oil, water, and eggs. Place 1 peanut butter cup in the bottom of the cupcake liner and top with brownie batter. Bake at 350 degrees Fahrenheit for 20 minutes.
  2. Make The Frosting: Beat together the butter, peanut butter, and vanilla extract, about 1 ½ – 2 minutes, until smooth. Add the powdered sugar, alternating with the milk, and mix until smooth.
  3. Frost: Add frosting to a decorator’s bag and frost the cooled cupcakes. Free to sprinkle a few of the Reese’s mini candies over frosting.
  4. Serve: Serve and enjoy!

Tips

  • You can freeze the peanut butter cups prior to baking. This helps keep their shape intact so that they form a nice bottom layer instead of melting into the batter.
  • Make sure the cupcakes are completely cooled before frosting them.
  • The mini cups can be cut in half when decorating the frosted cupcakes.
  • You can substitute chopped full size or miniature peanut butter cups for the mini unwrapped peanut butter cups.
collage brownie cupcakes

Storage Tips

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the unfrosted cupcakes for up to 1 month. Allow the cupcakes to thaw overnight in the refrigerator before frosting.
bitten brownie cupcakes

Frequently Asked Questions

How do I frost my cupcakes?

To frost the cupcakes, fill a decorator’s bag fitted with an open star tip or a gallon size ziploc with a corner snipped off.
Hold the decorator’s bag about ½ inch from the center surface of the cupcake. Use even pressure and squeeze to form the center of the star-swirl.
Keeping the tip elevated and using the same pressure, follow the outer line of the star-swirl. You will be making kind of a C around the star-swirl until the outer swirl lines connect.

Can I bake my cupcakes from scratch?

You can absolutely bake your cupcakes from scratch! I used a box of brownie mix to save time. It’s one of my favorite baking shortcuts, especially if I’m in a hurry or don’t want to spend extra time in the kitchen.

Can I use a store-bought frosting instead of making my own?

Yes, you can substitute canned chocolate whipped frosting for the homemade peanut butter frosting.

brownie cupcakes on a plate

Other Easy Cupcake Recipes

5 from 4 votes
brownie cupcakes featured image

Reese’s Peanut Butter Cupcakes

Serves — 24
Reese's Peanut Butter Cupcakes have a rich brownie base with a candy cup baked below the batter. An easy-to-make from scratch frosting sits in a sweet swirl on top of this treat.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients
  

Cupcake Base

  • 18.3 ounce box chewy fudge brownie mix
  • ½ cup vegetable oil
  • ¼ cup water
  • 2 large eggs room temperature and beaten
  • 24 Full size Reese’s peanut butter cups unwrapped -or- 24 miniature Reese’s peanut butter cups

Peanut Butter Frosting

  • cup creamy peanut butter
  • ¾ cup salted sweet cream butter softened
  • tsp pure vanilla extract
  • cup powdered sugar
  • 3-5 tablespoons whole milk
  • cups Reese’s minis unwrapped (optional garnish)

Instructions
 

  • Preheat the oven to 350*. Line 2 normal size muffin pans with cupcake liners. Light spray the liners with nonstick spray. Set them aside.
  • Add the brownie mix to a medium size mixing bowl.
  • Add in the oil, water and the beaten eggs. Stir just until combined. Do not over mix.
  • Place 1 peanut butter cup in the bottom of the cupcake liner.
  • Spoon 1 ½ tablespoons of the brownie mix on top of the peanut butter cup.
  • Bake for 20 minutes. Allow the cupcakes to completely cool before frosting.
  • Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat together the butter, peanut butter and vanilla extract for 1 ½ – 2 minutes, until smooth.
  • Add the powdered sugar, ½ cup at a time, alternating with the milk until completely incorporated and smooth.
  • Once the cupcakes are completely cooled, fill a decorator’s bag fitted with an open star tip or a gallon size ziploc with a corner snipped off.
  • To frost the cupcakes, hold the decorator’s bag about ½ inch from the center surface of the cupcake. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same pressure, follow the outer line of the star-swirl. (Making a kind of a C around the star-swirl until the outer swirl lines connect) Repeat for the remaining cupcakes.
  • Sprinkle a few of the Reese’s mini unwrapped candies over the frosted cupcakes.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the unfrosted cupcakes for up to 1 month. Allow the cupcakes to thaw overnight in the refrigerator before frosting.
Tips:
  • You can freeze the peanut butter cups prior to baking. This helps keep their shape intact so that they form a nice bottom layer instead of melting into the batter.
  • Make sure the cupcakes are completely cooled before frosting them.
  • The mini cups can be cut in half when decorating the frosted cupcakes.
  • You can substitute chopped full size or miniature peanut butter cups for the mini unwrapped peanut butter cups.

Nutrition Info

Calories: 456kcal | Carbohydrates: 51g | Protein: 8g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 297mg | Potassium: 205mg | Fiber: 2g | Sugar: 40g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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