Easy Peasy Reeses Chocolate Pumpkin Cupcakes

These Reeses Chocolate Pumpkin Cupcakes are great for those who are super busy! They start with a boxed cake mix and and then end with a topped seasonal candy – they really couldn’t be any easier. The Oreo crumb topped peanut butter frosting add a great texture and make for a more interesting flavor combination.  

How to make chocolate pumpkin cupcakes article cover image

Easy Peasy Reeses Chocolate Pumpkin Cupcakes

Granted you can only get these Reeses Peanut Butter Chocolate Pumpkins in the fall, but you can get their hearts, eggs, and /or holiday trees at other times of the year. Just switch up the color of the frosting to match whatever holiday theme you are going for.

We pair that yummy chocolate peanut butter treat with homemade peanut butter frosting. The colored frosting is what sets off the chocolate covered treat to perfection. Instead of orange, you could use red, light blue, or even dark green food coloring to set it all off perfectly.

While this recipe starts off with a chocolate cake mix, you could easily use our basic chocolate cupcake recipe too.

You will need:
For the Chocolate Cupcakes
1 box double chocolate cake mix
4 large eggs- room temp
1 cup milk
1/4 cup oil
2 Tbsp. plain Greek yogurt
For the Peanut Butter Frosting:
1/2 cup butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 tsp. vanilla extract
3 Tbsp.milk
1 cup crushed Oreos
Vanilla ( orange ) frosting:
4 cups powdered sugar
1 cup butter, room temperature
3 tsp. vanilla
2 tbsp. milk
1 drop orange food coloring
12 Reeses pumpkins
Preheat oven to 350 degrees.
Line 2 regular muffin tins with double cupcake liners. (2 liners for each cupcake)
In a large bowl add your cake mix, milk, eggs, oil and Greek yogurt.
Mix until smooth.
Scoop the batter into cupcake pans, filling the liners 3/4 of the way full.
Bake cupcakes for 18-20 minutes or until done.
Allow to cool before frosting.
Peanut Butter Frosting:
In the bowl of a stand mixer add the butter, and peanut butter.
Beat until smooth.
Add powdered sugar and vanilla.
Beat until combined.
Add milk and mix until light and fluffy.
Easy Peasy Reeses Chocolate Pumpkin Cupcakes in process with peanut butter frosting
Frost cupcakes only a little bit to be able to dip in the Oreos.
Take each cupcake and dip into the crushed Oreos.
Orange Vanilla Frosting:
In the bowl of a stand mixer add the butter, and vanilla.
Beat until smooth.
Add powdered sugar.
Beat until combined.
Add milk, orange food coloring and mix until light and fluffy.
Frost with the vanilla ( orange frosting )
Place the Reeses pumpkin on top.

Other fall recipes you may like:

Chocolate Fall Keto Cupcakes

Loving the season of autumn as I do, I think about all the changes and beauty this season brings with it. It almost seems like a royal time of year with all the flaming magical colors and aromatic smells in the atmosphere, mystical in an eerie sort of way. That is why these Chocolate Fall Keto Cupcakes just rock!

Chocolate Fall Keto Cupcakes

These Chocolate Fall Keto Cupcakes remind me of a great poem:

Sing to me, Autumn, with the rustle of your leaves.
Breathe on me your spicy scents that flow within your breeze.Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.

Kiss me, Autumn, with your enchanting spellbound ways
That changes all you touch into crimson golden days.

Love me, Autumn, and behold this love so true
That I’ll be waiting faithfully each year to be with you.

by Patricia L Cisco
  Chocolate Fall Keto Cupcakes

Chocolate Fall Keto Cupcakes

You will need:
6 tbsp. Special dark cocoa powder
2 cups of Stevia sugar substitute
1 cup of almond flour
1/2 cup of coconut flour
2 tsp. of baking powder
1/2 tsp. of salt
1 tsp. coffee granules
1/2 cup non-fat sour cream
1/2 cup of melted butter
3 eggs room temp
1/2 cup unsweetened almond milk
1 cup butter room temperature
5 cups Stevia powdered sugar
4 – 6 tbsp. heavy cream
Chocolate Leafs
2 cups dark Ghirardelli melting wafers
Pre-heat oven to 350 degrees.
Line two muffin tins with cupcake liners.
Combine the sugar, almond and coconut flours, cocoa, Coffee granules, baking powder and salt.
Set bowl aside.
In a small bowl combine the almond milk, sour cream and melted butter.
In a large stand-up mixer set to low add the milk mixture to all the dry ingredients.
Mix till well combined.
Next add the eggs and mix until combined.
Pour batter into the cupcake tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
In a mixing bowl, add the butter, powdered sugar and whipping cream.
Mix on low until the powdered sugar is incorporated.
Turn the mixer on high and whip for about 2 minutes until light and fluffy.
Divide the frosting into three small bowls.
Add 1 color to each bowl of frosting.
Add as much or as little to get your desired color.
Place the three colors of frosting in the piping bag.
Twist the top of the piping bag at top to push the frosting now to the opening.
Chocolate Fall Keto Cupcakes
Add a nice tall swirl of frosting to each cupcake.
Garnish with chocolate leaves.
Place your chocolate in a microwave safe bowl.
Place in microwave and cook for 30 seconds.
Lightly stir and repeat until the chocolate is melted.
Pour the chocolate into a plastic icing bottle
Begin to create your leafs on parchment paper that you placed on a baking sheet.
Allow to dry for 1 hour.