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Peanut Butter Cup Cupcakes

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Peanut Butter Cup Cupcakes

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
  • 24 reese’s miniatures, frozen (this prevents them from disappearing into the batter)
  • 3 sticks unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 tablespoons vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 6-8 tablespoons heavy cream
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