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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!
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Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 383 kcal


Cupcake Ingredients

  • 1 package Nutter Butter Sandwich Cookies
  • 5 TBSP butter melted
  • 1 box Brownie Mix 13x9 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


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.


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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