Recipes | Desserts | Reese’s Candy Bar Cupcake Recipe

Reese’s Candy Bar Cupcake Recipe

Sharing is caring!

You don’t really need an excuse to stock up on Halloween candy, but just in case you were looking for one, I have some awesome mini dessert recipes in the works, and first up is this Candy Bar Cupcake Recipe using Reese’s Peanut Butter Cups!

Be certain to check out the rest of our cupcake recipes

Reeses Candy Bar Cupcakes

I have made my fair share of peanut butter cupcake recipes in the past, so when I set out to make my first candy bar cupcake recipe, Reese’s Peanut Butter Cups was my first choice!

I decided to opt for a light and fluffy chocolate cake, with a lush peanut butter frosting, and mini Reese’s pieces sprinkled over top.

Oh, yeah. And a Reese’s chocolate filling in the center. You’re going to love this mini dessert recipe. 

Indulge in our decadent Reeses Candy Bar Cupcake Recipe: chocolate cupcakes with peanut butter frosting crowned by pieces of peanut butter cups. Nestled in silver foil liners, these treats are surrounded by mini cups. The dark, blurred background adds an air of mystery to this delectable scene.

Would you like to save this?

We'll email this post to you, so you can come back to it later! You'll also get regular recipes & printables to your inbox!

These cupcakes are the perfect mini dessert recipe for a chocolate and peanut butter fan, with a frosting that mimics the filling of the actual peanut butter cups, and a surprise filling that just melts in your mouth. While I am sharing a from-scratch chocolate cake for the cupcakes, you can easily use a boxed chocolate cake for this candy bar cupcake recipe as the real hero’s are the amazing frosting and filling.

A chocolate cupcake with peanut butter frosting is topped with Reeses pieces, creating the perfect Reese’s Candy Bar Cupcake. The background is black, and Reese’s peanut butter chocolate cupcakes is written in orange and white text at the top left.
Cupcake in silver wrapper topped with peanut butter frosting, Reeses Pieces, and a half peanut butter cup. Surrounding it are mini peanut butter cups. Text reads: Reeses chocolate peanut butter cupcakes and 3boysandadog.com. Discover the ultimate Reeses Candy Bar Cupcake recipe!.

Are you a fan of peanut butter cupcake recipes? Which candy bar would you like to see me incorporate into my next candy bar cupcake recipe?

Close-up of chocolate cupcakes topped with peanut butter frosting, garnished with Reeses Peanut Butter Cup pieces. Cupcakes are in silver wrappers, showcasing the ultimate Reese’s Candy Bar Cupcake Recipe for chocolate lovers.
Reeses Candy Bar Cupcakes

Reese’s Candy Bar Cupcake Recipe

Kelli Miller
These cupcakes are so good and full of amazing taste!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Calories 780 kcal

Ingredients
  

  • For the cupcakes:
  • 3 oz bittersweet chocolate melted or melt with hot coffee
  • Cup(s) cocoa powder
  • ¾ Cup(s) hot coffee
  • ¾ Cup(s) flour
  • ¾ Cup(s) granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • Frosting
  • 1 Cup(s) peanut butter
  • 2½ to 3 Cup(s) icing sugar
  • 1 teaspoon vanilla
  • Chocolate Filling
  • 6 oz Reese’s Peanut Butter Spread
  • Alternatively you can use 4 oz peanut butter mixed with 1/2 cup icing sugar and 1/2 cup cocao powder

Instructions
 

  • Cupcake Directions:
    Preheat oven to 350 degrees F.

  • Whisk the chocolate, cocoa powder, & hot coffee until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).

  • Meanwhile, whisk together the flour, sugar, salt and baking soda; set aside.

  • (Prepare the frosting while waiting for the coffee mixture to cool.)

  • Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.

  • Add the dry ingredients and whisk until smooth.

  • Place 1/3 cup of batter in each cupcake liner and bake until the cupcakes are firm and an inserted toothpick is removed cleanly, 15 to 18 minutes.

    When the cupcakes are cool, use a cupcake corer to remove the center, and then use a spatula or piping bag to fill with the Reese’s Peanut Butter Chocolate Spread.

    Frosting:
    Beat the peanut butter, icing sugar, and vanilla extract together until you reach your desired consistency for the frosting. I prefer thick and stiff frosting for decorating.

  • Fit a piping bag with your desired frosting tip – I used a 2A.
    Spoon or use a spatula to transfer all of the frosting into the piping bag and twist or use a bag clip to close.

    Start piping the frosting in the middle, swirling out to the edges of the cupcakes, and then back towards the middle.

  • Top with mini Reese’s Peanut Butter Cups – and possibly a half of a large Peanut Butter cup for good measure.

Nutrition

Serving: 1gCalories: 780kcalCarbohydrates: 114gProtein: 12gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 22gCholesterol: 32mgSodium: 374mgFiber: 4gSugar: 96g
Tried this recipe?Let us know how it was!

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating