Reese’s Ice Cream Cupcakes

Reese’s Ice Cream Cupcakes – Is there anything better than peanut butter and chocolate mixed together into a delicious ice cream cupcake? The chocolate and peanut butter combo make this ice cream cupcake recipe a keeper! If you love Reese’s peanut butter cups you’ll love this recipe.

Ice Cream Cupcake Recipes

Since announcing my 12 months of ice cream cupcakes series I’ve been thinking of recipes to make for the entire series. The mint chocolate chip ice cream cupcakes were a big hit in our family and in that post I mentioned trying a peanut butter and chocolate ice cream cupcake, so I knew I had to start the series with these Reese’s Ice Cream Cupcakes.

The cake layer is filled with Reese’s peanut butter chips, giving you a sweet peanut buttery flavor in every bite. The ice cream layer is Dreyer’s Peanut Butter Cup ice cream. Here’s the twist on the topping..its the new Cool Whip Frosting topped with a mini Reese’s cup. The Cool Whip frosting is a smooth frosting that compliments the ice cream nicely.

Ice Cream Cupcakes

If you haven’t tried ice cream cupcakes, run to the store and makes these bad boys. They’re perfect for a special events, birthday parties, or a fun dessert to make with the kids. My kiddos loved filling the ice cream layer and of course topping them with the mini peanut butter cup. It was a messy process since I like to let the ice cream melt a little but it was worth the messy fun!

For more dessert recipes try …

Toffee Caramel Apple Cake

Caramel Apple Cake Recipe

Mint Chocolate Chip Ice Cream Cupcakes

Ice Cream Cupcakes

S’mores Ice Cream Cupcakes

S'mores Ice Cream Cupcakes - the perfect Summertime treat


Reese’s Ice Cream Cupcakes


  1. Dreyer's Peanut Butter Cup Ice Cream
  2. Favorite chocolate cake mix (I used Betty Crocker Triple Chocolate)
  3. 1/2 cup Reese's peanut butter chips
  4. Cool Whip chocolate frosting
  5. Mini Reese's peanut butter cups


  1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.
  2. Prepare cake mix and stir in Reese's peanut butter chips.
  3. Pour 1 tablespoon of cake mix batter into each muffin cup.
  4. Bake for 10-12 minutes; allow cupcakes to cool.
  5. Top cupcakes with slightly melted ice cream.
  6. Freeze for at least 2-3 hours, preferably overnight.
  7. Top with Cool Whip frosting and mini Reese's peanut butter cup.

Next week I have another ice cream dessert recipe to share with you. They’re not ice cream cupcakes but its one of my favorite desserts to make!


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