Reese’s Peanut Butter Cookie Buttercream Topped Cupcakes

reese's peanut butter cookie buttercream

I love a challenge.

Take for example being sent a box full of the latest creations from Hershey’s and Betty Crocker, who teamed up to make a variety of packaged products together.  That’s right…together.

Now sure, I could have made exactly what was on the box.  But there’s no challenge in that.  No thought process happening.  No dare to be great mentality.

I NEED challenges in my life.

So when I see a box of Reese’s Peanut Butter Cookie Mix, what do I do?

I make cupcakes.

Or rather, I make an incredible buttercream for cupcakes.  Out of cookie dough mix.  With things I bet you already have in your fridge.

Yes, I did.

I know.  I am a genius.  Don’t worry, I am fully aware of my greatness.

Make these and you’ll know it, too.  It can be our little secret.


Reese’s Peanut Butter Cookie Buttercream Topped Cupcakes

Makes 24


  • 1 package Reese’s Peanut Butter Cookie Mix
  • 1 pound unsalted butter, softened
  • 2/3 cup heavy whipping cream
  • Pinch of salt
  • 24 Devil’s Food Cupcakes, prepared
  • Chocolate Shaving to decorate, if desired
  • 12 Reese Cups, halved, to top, if desired


  1. Using a stand mixer, combine cookie mix and softened butter. Beat on medium high speed for 5 minutes.
  2. Add cream and salt to butter mixture and continue to beat an additional 5 minutes.
  3. Spread a small layer of buttercream to the top of each cupcake, then press into chocolate shavings.
  4. Pipe remaining buttercream to the top of each cupcake. Garnish with half of Reese Cup, if desired.


Disclaimer:  I was compensated for my time and recipe using this product.  All thoughts and opinions are my own.

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