Reeces Peanut Butter Cupcakes

Chocolate cupcakes topped with peanut butter buttercream, Reeces Peanut Butter Cups and Reeces Pieces.


I already have a PB&J Cupcakes on my blog but this is my first recipe using Reeces Peanut Butter. I first discovered Reeces Pieces when I was working in America and I was so glad when I discovered them in my local supermarket. They are a bit like Smarties but instead of being chocolate inside its Peanut Butter.

I tried this recipe using Peanut Butter in the cupcake but it was just too dry which was so disappointing. So instead I decided to use Cocoa Powder and I am so glad I did because they are DELICIOUS! The combination of Chocolate Cupcake and Peanut Butter buttercream mean they taste it like Peanut Butter Cups.

This recipe makes 12 


For the Cupcakes

175g Caster Sugar

175g Butter

40g Cocoa Powder

135g Self-Raising Flour

3 Large Eggs

1tsp Baking Powder

For the Buttercream

250g Unsalted Butter

300g Icing Sugar

200g Smooth Peanut Butter

1tsp – 3tsp Milk


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
  2. Mix together the butter and sugar until it is well combined. Add in the cocoa powder, self-raising flour, eggs and baking powder and mix together to get your cake batter.
  3. Spoon the mixture into your cupcake/muffin cases and bake in the oven for 10-15 minutes (until a skewer inserted comes out clean).
  4. While your cupcakes cool make the buttercream. Mix together in a bowl the butter, icing sugar and smooth peanut butter. This might be quite dry so add in a teaspoon of milk at a time until you get the right consistency.
  5. Pipe the buttercream onto the top of the cupcakes. Chop the Peanut Butter Cups in half and add each half to the top of the cupcake. Finish by sprinkling some Reeces Pieces over the top.


Tips and TricksThese will last in an airtight container for 2-3 days.

When the cupcakes are cooled you could cut a hole in the middle of each and fill with a teaspoon of peanut butter to have a little surprise inside.

I use Iced Jems Baking Cups which are slightly bigger than normal cupcake cases so you could reduce the recipe to 125g of Caster Sugar, Unsalted Butter, 100g Self-Raising Flour, 25g Cocoa Powder 2 eggs and 1/2 tsp Baking Powder. Or you could just have extra cupcakes!


Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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