Peanut Butter Brownie Buckeye Cupcakes Recipe

These Peanut Butter Brownie Buckeye Cupcakes are the perfect combination of chocolate and peanut butter. They also have a secret surprise in the middle, that you are going to love.

If you haven’t heard by now, our family LOVES frosting.
When I saw these cupcakes with peanut butter frosting AND a Reese’s on top, I knew we would love them. They were so easy to make, because the base is out of a brownie mix.
Don’t you love that? It gets better, there is a Reese’s inside. That is my kind of cupcake.
(P.S. There is a funny story at the end of this post . . . just scroll down to read it)

(Elyse originally posted this recipe, but now Camille is jumping in to tell the funny story about these cupcakes.

So, Elyse brought these cupcakes over to a family dinner. When it was time for dessert, our dad grabbed a cupcake and started eating it and then got a weird look on his face.

He opened his mouth, which was full of cupcake, and pulled out a little plastic baby Ha ha.

We had then all started eating our cupcakes and one by one started pulling little plastic babies out of our mouths.

Suddenly it dawned on us that Elyse was trying to tell us something. Baby #2 is on it’s way. Hooray. Elyse is due in June and we are so excited. Bring on all the cute little babies.

what does buckeye mean?

Buckeye is a sweet that comes from Ohio. It is a peanut butter fudge, dipped in chocolate, leaving a little bit of the peanut butter showing.

It is creamy, sweet, and the perfect combination of peanut butter and chocolate.

Although this recipe isn’t exactly peanut butter fudge, it still is creamy, delicious, and the perfect ratio of peanut butter and chocolate. You will love this simple and delicious cupcake recipe.

Related Recipe: If you love chocolate and peanut butter, you’ll love our Buckeye Brownies.

generous frosting:

For this recipe, I doubled the frosting, given in the instructions and ingredients. I love to generously add a lot of frosting to my cupcakes, because let’s be honest, that’s the best part.

You don’t have to double the frosting recipe, but we highly recommend it. These are so yummy with a good portion of the fudgy peanut butter frosting on top.

watch how to make another favorite cupcake recipe, here:

I love me a good cupcake. These Buckeye Cupcakes are pretty tasty, but I’m also a sucker for some good carrot cake and cream cheese frosting.

Watch how to make our favorite, Mini Carrot Cupcakes, here:

looking for more cupcake recipes? here are a few more of our favorites:

Strawberry Shortcake Cupcakes Recipe
Banana Split Cupcakes 
Texas Sheet Cake Cupcakes
Raspberry Lemonade Cupcakes
Samoa Cupcakes

Peanut Butter Brownie Buckeye Cupcakes Recipe

20 minPrep Time

25 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • Batter:
  • 12-16 miniature peanut butter cups
  • 1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
  • 3 large eggs
  • 1/4 c water
  • 1/2 c oil
  • Icing:
  • 1/2 c creamy peanut butter
  • 1/4 c butter, softened
  • 2 c powdered sugar, sifted
  • 3 tbsp milk
  • 1/2 tsp pure vanilla
  • 1/8 tsp salt
  • Topping:
  • 12-14 miniature peanut butter cups
  • Ganache:
  • 4 oz bittersweet chocolate, chopped into very small pieces
  • 1/2 c heavy whipping cream
  • 2 tbsp honey
  • 2 tbsp light corn syrup
  • 2 tbsp vanilla


  1. Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
  2. Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
  3. Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  4. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
  5. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. -Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don?t add too much glaze or it will drip all over your liners.
  6. Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.



5574 cal


393 g


463 g


92 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

(Recipe adapted from Tried and Tasty)

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Comment on this Recipe

35 Responses to “Peanut Butter Brownie Buckeye Cupcakes Recipe”

  1. We are having a girls' night this Saturday night and I want to knock their socks off by making these. But I had a question. Are they like brownies, or more cakey? I don't have a brownie mix at home but have everything else. Was wondering if you think it would work if I used a chocolate fudge cake mix and the same amount of eggs and oil?

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