These Peanut Butter Cup Cupcakes are exactly what they sound like: rich chocolate cupcakes with a frozen Reese’s Miniature tucked into the center and a whipped peanut butter frosting on top. They’re built from a devil’s food mix and instant pudding for extra depth, so the batter comes together fast and reliably. The frozen miniature candies help them keep their shape and give you that glorious peanut butter-chocolate surprise in every bite.
I rely on this recipe when I want a dependable batch that looks special without hours of work. The frosting is forgiving—you can thin or thicken it with the heavy cream amount listed—and the cupcakes themselves hold moisture well thanks to the sour cream and pudding mix. They travel nicely and feed a crowd.
Below you’ll find the ingredients broken down with quick notes, the step-by-step method exactly as written so nothing gets lost, and practical tips to avoid the usual pitfalls. If you want to make these for a party or just your next weekend baking session, this post will keep you on track.
What Goes Into Peanut Butter Cup Cupcakes
This section explains the components and why each matters. The cake mix plus pudding gives structure and a moist crumb. Sour cream and vegetable oil keep the cupcakes tender. The espresso water is optional for most palates, but it amplifies the chocolate. The frozen Reese’s Miniatures create a pocket of peanut butter-chocolate goodness inside the cupcakes. The frosting is a straightforward butter-and-peanut-butter base built up with confectioners’ sugar and cream until it’s pipeable.
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix — provides the chocolate base and structure; using devil’s food keeps them noticeably chocolate-forward.
- 1 (5.9 ounce) package instant chocolate pudding mix — adds moisture and a denser, fudgier texture.
- 1 cup sour cream — keeps the crumb tender and adds subtle tang.
- 1 cup vegetable oil — contributes to moistness; a neutral-flavored oil lets chocolate shine.
- 4 eggs, lightly beaten — bind the batter and add lift.
- 2 teaspoons pure vanilla extract — rounds and complements chocolate and peanut flavors.
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water — intensifies chocolate flavor; cool before adding.
- 24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter) — the little centers that make these cupcakes special; freezing helps them stay put.
- 3 sticks unsalted butter, softened — the base for the peanut butter frosting; softened for easier creaming.
- 1 cup creamy peanut butter — flavor anchor for the frosting; creamy makes for a smooth texture.
- 2 tablespoons vanilla extract — lifts and balances the peanut butter.
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted — sweetens and stabilizes the frosting; sifting avoids lumps.
- 6-8 tablespoons heavy cream (if using milk, amount will be less) — adjusts frosting consistency; start with the lower amount and add more to thin as needed.
Peanut Butter Cup Cupcakes: Step-by-Step Guide
- Preheat oven to 350°F. Line a 24-cup muffin tin with paper liners or spray the wells with nonstick cooking spray.
- Dissolve 1 tablespoon instant espresso granules in 1/2 cup warm water; set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine 1 (18.25 ounce) package devil’s food cake mix and 1 (5.9 ounce) package instant chocolate pudding mix.
- Add 1 cup sour cream, 1 cup vegetable oil, 4 lightly beaten eggs, 2 teaspoons pure vanilla extract, and the cooled espresso water mixture to the dry mixes. Beat about 2 minutes on medium speed, until the batter is well combined and smooth.
- Using a large cookie scoop or about 3 tablespoons, distribute the batter evenly among the 24 prepared muffin wells.
- Press one frozen Reese’s Miniature into the center of each cupcake, pushing down slightly so it is mostly covered by batter (the Miniatures should be frozen to help prevent them from sinking completely into the batter).
- Bake in the preheated oven 18–22 minutes, or until the tops spring back when lightly touched. Remove from the oven.
- Allow the cupcakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, make the frosting: in the mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), cream 3 sticks unsalted butter (softened) and 1 cup creamy peanut butter on medium speed until light and fluffy.
- Reduce mixer speed to low and gradually add 1.5 pounds (24 ounces) sifted confectioners’ sugar, mixing until incorporated. Add 2 tablespoons vanilla extract and 4 tablespoons heavy cream; blend on low until the mixture is moistened.
- Add an additional 1 to 4 tablespoons heavy cream, as needed, to reach your desired frosting consistency (the recipe totals 6–8 tablespoons heavy cream). Once at the desired consistency, increase speed to high and beat until the frosting is smooth and fluffy.
- Pipe or spread the peanut butter frosting onto the fully cooled cupcakes.
- Serve immediately or store frosted cupcakes in an airtight container.
Why This Recipe Belongs in Your Rotation
These cupcakes balance convenience and show-stopping results. The dry mixes do the heavy lifting: they keep the batter consistent batch to batch and cut down on prep time. Yet the addition of sour cream and instant pudding moves the texture into bakery territory—moist, tender, and dense enough to hold the frozen candy without collapsing.
They’re adaptable for events and proven crowd-pleasers. Kids love the candy surprise, and adults appreciate the deeper chocolate note from the espresso water. The frosting is straightforward but rich; it pipes beautifully and holds up at room temperature for serving. If you need a reliable dessert for potlucks, bake sales, or a weekend indulgence, this recipe earns its spot.
Smart Substitutions
Stick to the recipe for the best results, but here are a couple of practical swaps and notes that won’t derail the outcome:
- 6–8 tablespoons heavy cream — the recipe notes that if you use milk instead of heavy cream, you’ll need less; proceed cautiously and add a splash at a time until you reach the right frosting texture.
- Frozen Reese’s Miniatures are specified to prevent sinking; if you can’t freeze them ahead, work quickly and place chilled (very cold) candies into batter rather than room-temperature ones.
Appliances & Accessories
- Stand mixer with paddle attachment or large bowl and hand mixer — for batter and frosting.
- 24-cup muffin tin and paper liners or nonstick spray.
- Large cookie scoop (about 3 tablespoons) or tablespoon measure — for even cupcake portions.
- Wire cooling rack — crucial to cool cupcakes fully before frosting.
- Piping bag and tip (optional) — for a neat finish, otherwise use an offset spatula.
Common Errors (and Fixes)
Here are problems I see most and how to fix them.
- Candies sink: Make sure the Reese’s Miniatures are frozen. If they’re too warm, they’ll melt and sink into the batter. Press them gently so they’re mostly covered but not buried.
- Dry cupcakes: Overbaking is usually the culprit. Start checking at 18 minutes; they should spring back lightly. Removing them promptly and allowing a 10-minute rest in the pan helps avoid a collapsed top.
- Frosting too stiff: Add additional heavy cream, one tablespoon at a time, while mixing on low until you reach the spreadable consistency you want.
- Frosting too runny: Beat in a little more sifted confectioners’ sugar, 1/4 cup at a time, then chill briefly if needed.
- Gritty frosting: Use sifted confectioners’ sugar and make sure the butter is softened—not melted—before whipping for a smooth result.
Variations by Season
Keep the core recipe but adjust presentation and minor technique depending on the season.
- Spring/Summer: Frost lightly and serve within a few hours so the frosting stays glossy. If it’s hot, chill the piped cupcakes briefly so they transport well.
- Fall: Emphasize the candy center by topping with a halved Reese’s (from the frozen stash) just before serving, so the peanut-chocolate contrast is front-and-center.
- Winter/Entertaining: Pipe a taller swirl and place a single frozen miniature on top for a neat, festive look—frozen candies help keep their shape longer in warmer kitchens.
Little Things that Matter
- Freeze the Miniatures ahead of time. That frozen core is what keeps the candy from “disappearing” into the cupcake.
- Bring butter to softened, not warm. Softened butter creams light and traps air, which gives a fluffy frosting.
- Sift confectioners’ sugar before adding. It prevents lumps and makes a smoother frosting.
- Let cupcakes cool completely before frosting. Warm cakes will melt the frosting and make it slide.
- Use a cookie scoop for uniform cupcakes. Even sizes mean even baking and consistent candy placement.
Freezer-Friendly Notes
These cupcakes freeze well both unfrosted and frosted if handled properly.
- Unfrosted: Freeze the cooled cupcakes in a single layer on a tray until solid, then transfer to a zip-top bag or airtight container for up to 2 months. Thaw at room temperature and frost before serving.
- Frosted: Freeze fully frosted cupcakes on a tray until the frosting is firm. Wrap individually in plastic wrap and place in an airtight container. Thaw in the fridge and bring to room temperature before serving.
Your Top Questions
Q: Can I use a different candy in the center?
A: The recipe calls for frozen Reese’s Miniatures specifically to match the peanut-butter frosting and to avoid sinking. Other small, frozen candies might work, but results will vary.
Q: Can I make the cupcakes in a different size pan?
A: Yes, but baking time will change. Regular-size (12) cupcakes will need more batter per well and a different bake time. Keep an eye on them and use the spring-back test for doneness.
Q: How long will these keep?
A: At room temperature in an airtight container, frosted cupcakes will keep 2 days. Refrigerate for up to 4–5 days; bring to room temperature before serving for best texture.
Q: Is the espresso necessary?
A: The espresso is there to amplify the chocolate flavor. If you prefer not to use it, you can omit it—your cupcakes will still be chocolatey but slightly less intense.
Ready to Cook?
These Peanut Butter Cup Cupcakes are a dependable, crowd-pleasing option that don’t demand advanced skills but do reward attention to small details: frozen Miniatures, sifted sugar, and properly cooled cupcakes. Follow the steps exactly for the best results, and use the tips above to troubleshoot anything that comes up.
If you bake a batch, I’d love to hear how they turn out—any tweaks you made, or how you decorated them. Happy baking, and enjoy every peanut-butter-chocolate bite.
Peanut Butter Cup Cupcakes
Ingredients
Ingredients
- 1 18.25 ounce package devil’s food cake mix
- 1 5.9 ounce package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 24 Reese’s Miniatures; frozen this prevents them from disappearing into the batter
- 3 sticks unsalted butter softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 1.5 pounds 24 ounces or about 5.5 cups confectioners' sugar, sifted
- 6-8 tablespoons heavy cream if using milk, amount will be less
Instructions
Instructions
- Preheat oven to 350°F. Line a 24-cup muffin tin with paper liners or spray the wells with nonstick cooking spray.
- Dissolve 1 tablespoon instant espresso granules in 1/2 cup warm water; set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine 1 (18.25 ounce) package devil’s food cake mix and 1 (5.9 ounce) package instant chocolate pudding mix.
- Add 1 cup sour cream, 1 cup vegetable oil, 4 lightly beaten eggs, 2 teaspoons pure vanilla extract, and the cooled espresso water mixture to the dry mixes. Beat about 2 minutes on medium speed, until the batter is well combined and smooth.
- Using a large cookie scoop or about 3 tablespoons, distribute the batter evenly among the 24 prepared muffin wells.
- Press one frozen Reese’s Miniature into the center of each cupcake, pushing down slightly so it is mostly covered by batter (the Miniatures should be frozen to help prevent them from sinking completely into the batter).
- Bake in the preheated oven 18–22 minutes, or until the tops spring back when lightly touched. Remove from the oven.
- Allow the cupcakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, make the frosting: in the mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), cream 3 sticks unsalted butter (softened) and 1 cup creamy peanut butter on medium speed until light and fluffy.
- Reduce mixer speed to low and gradually add 1.5 pounds (24 ounces) sifted confectioners' sugar, mixing until incorporated. Add 2 tablespoons vanilla extract and 4 tablespoons heavy cream; blend on low until the mixture is moistened.
- Add an additional 1 to 4 tablespoons heavy cream, as needed, to reach your desired frosting consistency (the recipe totals 6–8 tablespoons heavy cream). Once at the desired consistency, increase speed to high and beat until the frosting is smooth and fluffy.
- Pipe or spread the peanut butter frosting onto the fully cooled cupcakes.
- Serve immediately or store frosted cupcakes in an airtight container.
Equipment
- 24-cup muffin tin
- Paper liners
- Nonstick Cooking Spray
- Stand mixer
- paddle attachment
- Hand Mixer
- large cookie scoop
- Wire Rack
Notes
Freeze Reese's Miniatures before using to help prevent them from sinking into the batter.
