• Prep Time: 20 minutes
  • Cooking Time: 8 minutes
  • Serves: 4 1/2 dozen mini cupcakes

Mini Reese's Peanut Butter Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 large egg
  • pinch of vanilla powder (or 1 teaspoon vanilla extract)
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • For the peanut butter ganache:
  • 10 oz. peanut butter chips
  • 3/4 cup heavy cream
  • For the chocolate glaze:
  • 3 oz. milk chocolate chips
  • 2 teaspoons butter
  • 1 and 1/2 tablespoons hot water


Preheat oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners. Set aside.

In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add oil, buttermilk, egg, and vanilla, and whisk together until well-combined. Stir in hot water. Then, whisk in sour cream.

Pour batter into prepared liners, filling each liner about halfway full. Bake for 8 minutes. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Repeat process until all of the batter is used.

To prepare the ganache, place peanut butter chips in a heat-safe bowl. In a small saucepan, heat heavy cream until simmering. Pour heated heavy cream over peanut butter chips and let sit for 2-3 minutes; then stir together until smooth and well-blended.

Place ganache in refrigerator for 10-15 minutes or until it has thickened. Then, using an electric hand mixer, beat the ganache until fluffy and light in color. Transfer whipped ganache to a piping bag fitted with a round tip. Pipe a dollop of ganache onto each cooled cupcake.

Place the cupcakes in the fridge while you prepare the chocolate glaze. Add chocolate chips, butter, and hot water to the bowl of a double boiler and stir occasionally until chocolate is completely melted.

Dip the ganache on the cupcakes halfway into the glaze, letting the excess drip off.

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