Notes

• This recipe is inspired by My Baking Addiction. Visit the site -- It's a must-see. 
• This is a light, springy cake, which I think is perfect for this particular cupcake. If you prefer a more dense cake, just add a box of instant chocolate pudding mix to the cake batter.
• Never skip freezing the Reese's Miniatures -- having them that cold ensures they don't completely melt while baking.
• There will be a dip, or hole, in the top of the cupcakes after baking -- this is normal. You'll fill it with the buttercream frosting.
• Once my buttercream is at the consistency I want, I always mix on high for another 2-4 minutes to make it extra smooth.
• In this picture, I used a large round tip to pipe on the frosting, but I've also used an open star tip and it looks just as good; adding a sprinkling of grated chocolate to enhance the texture created by the star tip is an extra nice touch.

CHOCOLATE PEANUT BUTTER CUP CUPCAKES

INGREDIENTS

Cake

• 1 box Devil's Food cake mix
• 1 box instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon instant espresso granules dissolved in 1/4 cup hot water
• 24 frozen Reese's Miniatures 

Frosting

• 3 cups softened non-salted butter
• 1 cup smooth peanut butter
• 2 tablespoons vanilla extract
• 5 1/2 cups powdered sugar
• 6-8 tablespoons heavy cream

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan.
• Combine all ingredients in stand mixer (with paddle attachment) and beat until combined.
• Press one Reese's Miniature in center of each cupcake.
• Fill cupcake liners 2/3 full.
• Bake 18-22 minutes (until toothpick comes out clean).
• Remove from oven and transfer cupcakes to wire rack to cool.

Frosting

• Combine butter and peanut butter in stand mixer (with paddle attachment) and mix on medium speed until creamy (around 2 minutes).
• Turn mixer to low and slowly add powdered sugar until blended.
• Add vanilla and 4 tablespoons heavy cream. Mix on low speed until well-blended.
• Add 2-4 additional tablespoons heavy cream until frosting is your desired consistency.
• Beat frosting on high until it's light and fluffy.
• Pipe onto cupcakes and top with Reese's Mini.