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:

Pumpkin Patch Cupcake


Sometimes simple is the best thing and this quick fall pumpkin patch cupcake can really work for a group pot luck event. You can use any cake mix to make the cupcakes or use my recipe below

Chocolate Cupcake Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola oil
2 tsp vanilla
1 C boiling water

Chocolate Cupcake Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Vanilla Frosting
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 Tbsp. Vanilla
Grass Green gel food coloringpumpkin-cupcakes-7-2

Frosting Directions:
-Cream the butter, vanilla, and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Add several drops of the green gel food coloring. Mix well to blend the colors.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Instead of holding the pastry bag and tip to the side hold it straight up pointing the tip down to the cupcake making the frosting look like grass.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

-You can add an candy pumpkin in the center of the grass patch (center of the frosting).


Amazin’ Pumpkin Pie Cupcake Recipe

Easy. Yummy. Impressive. Three of my favorite words when talking about recipes to make that are great for taking as a host plate. These Pumpkin Pie Cupcakes totally fit the bill and will have them all asking for your secret recipe…

Pumpkin Pie Cupcakes



15 oz pumpkin puree
¾ cup sugar
2 eggs
1 tsp vanilla
¾ cup evaporated milk
⅔ cup flour
¼ tsp salt
¼ tsp baking soda
¼ tsp baking powder
2 tsp pumpkin spice
Whipped cream


Preheat the oven to 350 F.
Grease 12 cup cupcake pan.
In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.

In Process 1
Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
Add dry ingredients in the mixture and mix until it’s evenly combined
Fill the pan with ⅓ cup of the mixture in each cup ( I used these silicone baking cups and they worked perfect!

In Process 2
Bake for 20 minutes.
Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.

In Process 3
Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving. That is, if you decide to share…