Reese’S Minis Cupcakes Recipe

Name: Reese’S Minis Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup Unbleached Cake Flour; 1/2 cups Cocoa Powder; 2/3 cups Light Brown Sugar, Packed; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 teaspoon Instant Espresso Coffee; 1 cup Mini Semi-sweet Chocolate Chips; 2 Eggs; 3/4 cups Milk; 1/4 cups Canola Oil; 1 teaspoon Balsamic Vinegar; 1 teaspoon Vanilla Extract; 1 teaspoon Chocolate Extract; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Room Temperature; 1 cup Creamy Peanut Butter; 1 Tablespoon Vanilla Extract; 2 cups Powdered Sugar; 2 teaspoons Milk (up To Double This, If Needed); FOR THE TOPPINGS:; 1/2 cups Semi-Sweet Chocolate Chips; 1 teaspoon Vegetable Shortening; 36 Reese's Peanut Butter Cup Minis

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup Unbleached Cake Flour
1/2 cups Cocoa Powder
2/3 cups Light Brown Sugar, Packed
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Instant Espresso Coffee
1 cup Mini Semi-sweet Chocolate Chips
2 Eggs
3/4 cups Milk
1/4 cups Canola Oil
1 teaspoon Balsamic Vinegar
1 teaspoon Vanilla Extract
1 teaspoon Chocolate Extract
FOR THE FROSTING:
1/2 cups Unsalted Butter, Room Temperature
1 cup Creamy Peanut Butter
1 Tablespoon Vanilla Extract
2 cups Powdered Sugar
2 teaspoons Milk (up To Double This, If Needed)
FOR THE TOPPINGS:
1/2 cups Semi-Sweet Chocolate Chips
1 teaspoon Vegetable Shortening
36 Reese's Peanut Butter Cup Minis

1
For the cupcakes:
2
Preheat oven to 350 F. Line miniature cupcake tins with paper liners (recipe yields about 36 mini cupcakes); set aside.
3
Whisk the flour, cocoa, brown sugar, baking soda, baking powder, salt, espresso powder, and mini chocolate chips together in a large mixing bowl.
4
Place the eggs, milk, oil, vinegar, and extracts into a small bowl, and then whisk until well incorporated. Stir the wet ingredients into the dry, until everything is well combined.
5
Spoon the batter into the paper-lined cupcake tins, and then bake for 10 minutes, or until a knife or toothpick inserted in the center comes out clean. Remove from oven.
6
After removing the tins from the oven, carefully remove the finished cupcakes from the pan to allow them to cool faster.
7
For the frosting:
8
In a mixing bowl using an electric mixer, cream butter and peanut butter together on medium speed for two minutes. Add vanilla; mix for 1 minute. On low speed, slowly add powdered sugar 1/2 cup at a time. Once all of the sugar has been added, add milk 1 teaspoon at a time, until desired consistency is reached. Mix for two minutes on medium speed.
9
Frost cupcakes by hand, or use a piping bag with a coupler and an open star decorating tip. Place cupcakes in the fridge for at least an hour to chill.
10
For the chocolate drizzle:
11
Place chocolate chips and vegetable shortening in a small glass bowl. Microwave for one minute, and then stir. Microwave for 30 seconds intervals, stirring in between, until chocolate is completely melted. Using the tines of a fork, drizzle the chocolate over the chilled cupcakes.
12
Place a Reese's Mini on each cupcake before the chocolate hardens. Place the cupcakes back in the fridge until the chocolate hardens. Refrigerate cupcakes in an airtight container.

6939

kcal

Calories

546

Fat

356

Carbs

256

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup Unbleached Cake Flour, 1/2 cups Cocoa Powder, 2/3 cups Light Brown Sugar, Packed, and more.

Yes, Reese’S Minis Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Reese’S Minis Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions