These cupcakes are really moist and so simple to make! The frosting is the perfect amount of peanut butter and sweetness, sure to be a favorite for anyone who enjoys the combination of chocolate and peanut butter!
1Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and coffee/espresso mixture. Beat for about two minutes on medium speed until well combined. With a spoon, mix in frozen Reese's peanut butter chips. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 1/2 way full.
3Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
4For the Buttercream Frosting:
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
5Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 2 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.