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Reese’s Peanut Butter Frosting

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  • Author: Julianne Dell
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 5 Cups


  • 1 1/2 cups (3 sticks) unsalted butter at room temperature
  • 1/2 cup cocoa powder
  • 1 tablespoons pure vanilla extract
  • 5 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 1/2 cups mini Reeses Peanut Butter Cups, crushed


  1. Allow the butter to come to room temperature or slightly firmer. For quick results, you can microwave the butter for 10-12 seconds.
  2. Beat the butter on medium speed until the butter is lighter in color and fluffy, scraping down the bowl occasionally.
  3. Sift the cocoa powder through a fine sieve. Slowly add the cocoa powder and beat it into the butter.
  4. Add the vanilla extract and continuing beating until it’s incorporated.
  5. Next, add the powered sugar one cup at a time, beating on medium-low speed until incorporated.
  6. As the frosting starts to thicken, add the heavy whipping cream and increase the mixing speed to medium-high. Continuing beating for 2-3 minutes; this will help the frosting to be smoother and creamier.
  7. Use a food processor to grind the mini peanut butter cups into small pieces. Finally, add the crust peanut butter cups to frosting and mix to incorporate. Use a large ice cream scoop to place the frosting on top of the cupcake.