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Reeses Peanut Butter Cup Brownie Cupcakes

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My peanut butter and chocolate obsession continues. Last time it was my Peanut Butter Graham Cracker Balls and this time it’s a brownie treat. A few weeks ago I decided to whip this concotion up. Who doesn’t love a peanut butter cookie crust, Reese’s Peanut Butter Cup surrounded by moist brownie and a rich peanut butter frosting all in cupcake form? No one, I tell you!  Sure, they are rich, rich, rich but they are deee-licious!

Reeses Peanut Butter Cup Brownie Cupcakes

Reeses Peanut Butter Cup Brownie Cupcakes

Cupcake Ingredients:

1 package Nutter Butter cookies

5 Tbsp Butter (melted)

1 Family-Size Brownie Mix

2 eggs

1/3 cup oil

1/4 cup water

24 Mini Reese’s Peanut Butter Cups (unwrapped)

24 Nutter Butter Cookie Halves OR 24 Mini Nutter Butter Cookies OR 24 Reeses Minis Halves

Peanut Butter Frosting Ingredients:

1 stick butter

1 cup creamy peanut butter

4 cups confectioners’ sugar

1/3 cup heavy whipping cream

Step by Step Directions

1) Grease 24 cupcake compartments in 2 (or 4 depending on your size pans) cupcake pans. I don’t use cupcake liners so that you can see the beautiful crust on these babies! You can use liners if you want though!

2) In a food processor (or however you like to crush things) crush about 24 Nutter Butter Cookies until you have 2 cups of finely crushed Nutter Butter crumbs. Mix the peanut butter cookie crumbs with the 5 Tbsp of melted butter until completely combined.

nutter butters in a food processor

3) Measure about a tbsp of cookie crust into cupcake pans filling 24 cupcake holes.

peanut butter crust on a spoon
peanut butter crust in a muffin pan

4) Make the brownie mix according to the box.

5) Pour 1 heaping tsp of brownie batter into each cupcake tin on top of the cookie crust. Push 1 Reese’s Peanut Butter cup into the brownie batter.

peanut butter cupcakes on top of brownie in a muffin pan

6) Cover the peanut butter cup with a heaping tbps of brownie batter.

brownie batter in a muffin pan

7) Bake at 350 degrees for 22 minutes or until a toothpick comes out almost clean or you can see that the brownies are set.

baked brownies in a muffin pan

8. Let cool for 10 minutes before carefully removing from pans. Cool cupcakes completely.

9) Make the frosting. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream until the frosting reaches a good spreading consistency.

10) You can ice your cupcakes however you like but I suggest putting the frosting into a pastry bag with a large round tip and frost the cupcakes that way. I used Wilton Tip #12.

11) Stick a Nutter Butter half, a mini Nutter Butter cookie or a Reese Mini half in the frosting of each cupcake to finish it off. That’s it. Enjoy.

brownie cupcakes with peanut butter candies
peanut butter cup brownies

Reeses Peanut Butter Cup Brownie Cupcakes

Hollie Schultz
If you have a peanut butter and chocolate obsession, these Reeses Peanut Butter Cup Brownie Cupcakes are the desserts for you!
No ratings yet
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 383 kcal

Ingredients
  

Cupcake Ingredients

  • 1 package Nutter Butter Sandwich Cookies
  • 5 TBSP butter melted
  • 1 box Brownie Mix 13×9 family size
  • 2 eggs
  • 1/3 cup oil
  • 1/4 cup water
  • 24 Mini Peanut Butter Cups unwrapped
  • 24 Mini Nutter Butter Cookies

Peanut Butter Frosting

  • 1/2 cup butter
  • 1 cup peanut butter creamy
  • 4 cups confectioners sugar
  • 1/3 cup heavy whipping cream

Instructions
 

Make the Cupcakes

  • Grease 24 cupcake compartments in 2 (or 4 depending on your size pans) cupcake pans. I don’t use cupcake liners so that you can see the beautiful crust on these babies! You can use liners if you want though!
  • In a food processor (or however you like to crush things) crush about 24 Nutter Butter Cookies until you have 2 cups of finely crushed Nutter Butter crumbs. Mix the peanut butter cookie crumbs with the 5 Tbsp of melted butter until completely combined.
  • Measure about a tbsp of cookie crust into cupcake pans filling 24 cupcake holes.
  •  Make the brownie mix according to the box.
  • Pour 1 heaping tsp of brownie batter into each cupcake tin on top of the cookie crust. Push 1 Reese’s Peanut Butter cup into the brownie batter.
  • Cover the peanut butter cup with a heaping TBSP of brownie batter.
  • Bake at 350 degrees for 22 minutes or until a toothpick comes out almost clean or you can see that the brownies are set.
  • Let cool for 10 minutes before carefully removing from pans. Cool cupcakes completely.

Make the Frosting

  • Make the frosting. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream until the frosting reaches a good spreading consistency.
  • You can ice your cupcakes however you like but I suggest putting the frosting into a pastry bag with a large round tip and frost the cupcakes that way. I used Wilton Tip #12.
  • Stick a Nutter Butter half, a mini Nutter Butter cookie or a Reese Mini half in the frosting of each cupcake to finish it off. That’s it. Enjoy.

Nutrition

Calories: 383kcalCarbohydrates: 57gProtein: 6gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 35mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 263IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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