Reese’s Peanut Butter Brownie Cupcakes
These Reese’s Peanut Butter Brownie Cupcakes are the ultimate chocolate-and-peanut-butter mashup. Featuring a rich, fudgy brownie base with a whole Reese’s cup baked inside and topped with fluffy peanut butter buttercream, they deliver a decadent, bakery-style dessert in cupcake form.
Equipment
- Cupcake Pan
- paper liners
- Mixing bowls
- Hand or stand mixer
- Piping bag (optional)
Ingredients
- 1 box fudgy brownie mix (18.4 oz, plus eggs, oil, and water called for on box)
- 12–15 pieces full-size Reese’s peanut butter cups, frozen
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 2–3 Tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a standard cupcake tin with 12–15 paper liners. Place the Reese’s cups in the freezer while you prepare the batter.
- Prepare the brownie mix according to the package directions, stirring until smooth and fully combined.
- Spoon about 1 tablespoon of brownie batter into each liner. Place one frozen Reese’s cup on top, then cover with additional batter until the liner is about ¾ full.
- Bake for 20–25 minutes, until the edges are set and the tops look just slightly soft. Let the cupcakes cool completely before frosting.
- Beat the butter and peanut butter together until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract. Whip on high for 2–3 minutes until light and fluffy.
- Pipe or spread the frosting onto cooled cupcakes. Garnish with chopped Reese’s, mini chocolate chips, or a chocolate drizzle if desired.
Notes
Freezing the Reese’s cups before baking helps them keep their shape and creates a distinct, gooey center. Be careful not to overbake—these are meant to be fudgy, not cakey.