Welcome to ReesesCupcakes.net!

Reese’s Cups aren’t just a tasty snack, they are also an extraordinary baking ingredient!  When I was a kid one of my favorite treats were Reese’s Cups.  As an adult, my waistline doesn’t forgive my Reese’s indulgence as much.  So now when I get a chance to satisfy my sweet tooth I try to be a little more creative about it.  One one of my favorite desserts at the moment are Reese’s Cupcakes.    No more boring layer cake style cupcakes for me thanks!  Reese’s Cupcakes are delicious and are a great idea the next time your kid needs to bring in something for a school party.

Reeses Cupcakes Recipes – My Criteria

  1. How do they Taste? - Just like with all recipes the better the result tastes, the better I rate the recipe.
  2. Ease of Preparation - As much as I love eating cupcakes, I still do not want to spend all day in the kitchen baking them.  Generally speaking, the easier they are to make the higher I rank the Reese’s Cupcake recipe.
  3. Original Recipes - I get bored with the “same old same old”. I like seeing creative twists applied to tried and true recipes. If someone comes up with a new approach or ingredient that enhances the stock recipe, I am more likely to include it on this site.

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Posted by admin - April 23, 2013 at 4:31 pm

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Chocolate Fudge Reese’s Cupcake Recipe

This recipe is pretty much the stock version of the Reeses Cupcake.  It is easy to make, yet results in a very tasty dessert.  It uses a dark chocolate fudge cake mix for the cupcake batter.  This works really nicely with the Reese’s Cup flavors.  This recipe is one of my favorites.


Cupcake Ingredients:

  • 1/3 cup Vegetable Oil
  • 1 package of Reese’s Cups miniatures
  • 3 large eggs
  • 1 1/3 cups of water
  • 2 tablespoons of cocoa powder (Dutch Process)
  • 1 teaspoon vanilla extract
  • 1 package of Duncan Hines Dark Fudge Chocolate Fudge Cake Mix
  • 1/2 cup creamy peanut butter

Cupcake Directions:

  1. Preheat your oven to 350 degrees
  2. Line a 24 count muffin tin with cupcake wrappers
  3. Place one miniature Reese’s Cup onto each cupcake wrapper.
  4. Blend the remaining ingredients for 30 seconds on low.
  5. Increase the speed to medium and blend an additional 1 minute 30 seconds
  6. Add 1/3 cup of the batter on top of each miniature Reeses Cup
  7. Bake the cupcakes for about 18 minutes.  Start checking them around the 15 minute mark.  The cupcakes should spring back lightly when you press them with your finger

Frosting Ingredients:

  • 1 teaspoon vanilla
  • 1 cup of creamy peanut butter
  • 4 cups of sifted confectioner’s sugar
  • 1/2 cup of shortening
  • 3/4 cup of cocoa powder
  • 1 stick of softened butter
  • 8 tablespoons of milk

Frosting Directions:

  1. Place all the ingredients and mix using a hand mixer.
  2. Apply to the cupcakes and enjoy!

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Posted by admin - April 23, 2013 at 12:03 am

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Reese’s Cupcakes with Peanut Butter Filling

I have to give you fair warning.  This recipe requires the use of a pastry bag with a medium tip.  If like most people you do not have one of those lying around you should maybe try one of our other recipes.  If you are equipped for the challenge this I highly recommend this recipe.  The filling gives the cupcake a very nice texture.  It also mixes in some espresso for extra flavor.  Even though the Reese’s Cups were only used for garnish, the flavors work very well together and deserves to be included.

Cupcake Ingredients:

  • 1 cup sour cream
  • 3 lightly beaten eggs
  • 3/4 cup cocoa powder (unsweetened)
  • 2 tablespoons milk
  • 1 tablespoon of instant espresso dissolved in 1/2 cup water ( you can substitute coffee if you are a barbarian )
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter (room temperature)
  • 1/2 teaspoon salt
  • 1 2/3 cups flour (all-purpose)
  • 1 teaspoon Pure Vanilla Extract
  • 24 mini Reeses Cups ( for garnish )

Cupcake Directions:

  1. Preheat oven to 350 degrees
  2. Line a 24 count muffin tin with cupcake wrappers
  3. Combine all the Reeses Cupcake ingredients into a batter using an electric mixer
  4. Scoop the batter into the cupcake wrappers
  5. Bake for approximately 20 minutes.  The cupcakes should spring back lightly when you poke the top of them
  6. Allow the cupcakes to cool for at least 8  minutes
  7. Transfer to to a cooling rack and allow to cool completely

Filling Ingredients:

  • 1 cup Creamy Peanut Butter
  • 1/2 cup of softened unsalted butter
  • 1 1/4 cup of sifted confectioners sugar

Filling Directions:

  1. Beat the butter and peanut butter using an electric mixer on medium speed until well combined
  2. Reduce speed to low and add in the confectioners sugar
  3. Increase speed to high and beat for 4 minutes until the mixture is fluffy and smooth
  4. Transfer the mixture to a pastry bag with a medium tip
  5. Insert the tip into the top of the cupcake.  Squeeze in around 1 1/2 tablespoons of filling into each of the cupcakes

Frosting Ingredients:

  • 1/3 cup of cocoa
  • 1 cup of confectioner’s sugar
  • 1 teaspoon of vanilla
  • 2 sticks of butter
  • 1 tablespoon of cinnamon
  • 5 teaspoons of milk
  • 1 tablespoon of nutmeg
  • 1 cup of peanut butter

Frosting Directions:

  1. Combine the ingredients using an electric mixer
  2. Transfer to the pastry bag and apply to cupcakes
  3. Add the mini Reese’s Cups to each cupcake as a garnish
  4. ENJOY!


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Posted by admin - April 22, 2013 at 9:04 pm

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Reese’s Cupcakes with Peanut Butter Frosting

This recipe is pretty basic but the results are amazing.  It also adds a little bit of extra flavor with the a Peanut Butter based frosting for the Reese’s cupcake.  Given that it is a simple recipe the prep work is pretty minimal.  Try this delicious recipe and you will get a great batch of cupcakes with minimal fuss!

Cupcake Ingredients:

  • 1/2 Cup Water
  • 4 Eggs
  • 1 Cup Sour Cream
  • 1 Devil’s Food Cake Packaged Mix
  • 2 teaspoons Vanilla Extract
  • 1 Cup Oil
  • 48 Mini Reese’s Peanut Butter Cups
  • 1 Box of Chocolate Pudding

Cupcake Directions:

  1. Preheat your oven to 350 degrees.
  2. Use a mixer to combine all the ingredients.  Expect the batter to be thicker than normal cake batter.
  3. Line a 24 count muffin tin with cupcake wrappers.
  4. Scoop the mixture into the wrappers.
  5. Push one mini Reese’s Cup into each cupcake.
  6. Bake for 18 minutes.
  7. Allow to cool completely

Peanut Butter Frosting Ingredients:

  • 4 cups Powdered Sugar
  • 1 cup Creamy Peanut Butter
  • 5 teaspoons of milk
  • 1 cup of softened butter

Peanut Butter Frosting Directions:

  1. Mix the ingredients thoroughly and transfer to a plastic Ziplock bag.
  2. Cut off a bottom corner of the Ziplock bag.
  3. Pipe onto the cupcakes using the hole in the Ziplock bag
  4. Garnish each cupcake with the remaining mini Reese’s cups
  5. Enjoy!

Original recipe credit goes to: Crazy Little Projects


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Posted by admin - April 22, 2013 at 8:04 pm

Categories: Reese's Cupcake Recipes   Tags: