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Reeses Chocolate Cupcakes


I received a phenomenal cupcake order this week: A request for Reese’s Cupcakes 😀 I used my favorite chocolate cake base, topped with a fluffy peanut butter buttercream, chocolate ganache, crushed peanuts, sea salt, and a mini Reeses.

Chocolate Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 unsweetened Dutch-process cocoa powder
  • 1/2 tablespoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 1/3 cup  vegetable oil
  • 1 teaspoon vanilla extract

Peanut Butter Buttercream:

  • 1 cup butter (2 sticks), room temperature
  • 1/2 cup peanut butter
  • 6 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp. salt
  • 2 Tbsp. heavy cream


  • 1 Bag Mini Reeses
  • Sea salt
  • Crushed peanuts
  • Chocolate ganache (equal parts heavy cream and chocolate)

Begin by preheating oven to 350ºF. Line 2 regular muffin pans with cupcake liners. Combine flour, granulated sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth and completely combined. Fill each cupcake liner 2/3 full. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 16 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

While the cupcakes bake, prepare peanut butter buttercream. Whip the butter and peanut butter in a large bowl with an electric mixer, until it is fluffy. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add salt, heavy cream, and vanilla. Continue to mix, and add additional cream until desired consistency is reached.

Frost the cupcakes with a swirl using a closed star tip. Drizzle cooled ganache over the top of the frosting, and garnish with crushed peanuts, sea salt, and a mini Reeses 😀reesescupcake


Monday 28th of December 2020

Hey! In the recipe, it calls for 1/2 tablespoon baking soda. I just wanted to make sure that it is actually 1/2 tablespoon and not 1/2 a teaspoon. Thanks!


Wednesday 23rd of January 2019

Do you think if I made this chocolate cupcake batter and your vanilla cupcake batter and swirl them together for a marble cupcake? Or are the two consistencies too different to bake together?


Wednesday 23rd of January 2019

definitely! I think that would work great :) It's going to make a lot of cupcakes though!!!


Thursday 17th of January 2019

Is there anyways to alter this to a vanilla cupcake recipe instead ? I used your vanilla cupcake recipe serveral times and can’t get the consistency right . These chocolate cupcakes are so fluffy & perfect! I’d definitely make this my go to for chocolate & vanilla cupcakes it it’s possible !


Tuesday 22nd of January 2019

Sadly there's not! what issues are you running into with my vanilla cupcake recipe?? I can help trouble shoot!! :)

Aarti Mahabir

Tuesday 4th of December 2018

hihi how much cocoa should be used? 3/4 cup?


Tuesday 4th of December 2018

do you mean for the cupcake batter? yes, 3/4 of a cup!

Chandler Waldrop

Monday 21st of May 2018

Can you freeze these? If so, how long could they stay in the freezer? Thanks!


Friday 25th of May 2018

They can be frozen for up to a week, if wrapped tightly or placed in an airtight container!