Reese’s Peanut Butter Cup Cupcakes Recipe
INGREDIENTS
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1 (18.25 ounce) package devil’s food cake mix
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1 (5.9 ounce) package instant chocolate pudding mix
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1 cup sour cream
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1 cup vegetable oil
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4 eggs, lightly beaten
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2 teaspoons pure vanilla extract
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1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
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24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
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3 sticks unsalted butter, softened
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1 cup creamy peanut butter
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2 tablespoons vanilla extract
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1.5 pounds (24 ounces or about 5.5 cups) confectioners sugar, sifted
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6-8 tablespoons heavy cream (if using milk, amount will be less)
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