Ingredients
Scale
- 18.3 ounce box chewy fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs (room temperature, beaten)
- 24 Reese’s peanut butter cups (full size or miniature, unwrapped)
- 1 1/4 cup creamy peanut butter
- 3/4 cup salted sweet cream butter (softened)
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cup powdered sugar
- 3–5 tablespoons whole milk
- 1 1/2 cups Reese’s minis (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Line 2 muffin pans with cupcake liners and lightly spray with nonstick spray.
- Add brownie mix to a medium bowl. Stir in oil, water, and beaten eggs until just combined.
- Place one peanut butter cup in each liner.
- Spoon about 1 1/2 tablespoons of batter over each peanut butter cup.
- Bake for 20 minutes, then allow cupcakes to cool completely.
- In a bowl, beat butter, peanut butter, and vanilla for 1 1/2–2 minutes until smooth.
- Add powdered sugar gradually, alternating with milk, until smooth and creamy.
- Transfer frosting to a piping bag and frost cooled cupcakes.
- Sprinkle Reese’s minis on top if desired.
Notes
- Use room temperature eggs for smoother batter.
- Spraying liners helps prevent sticking.
- Optional garnish adds extra flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg