Peanut Butter Cup Cupcakes
- 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
- Condiments
- Peanut butter, creamy (1 cup)
- Cooking & Baking
- Chocolate pudding mix, instant (1 (5.9 ounce) package)
- Confectioners’ sugar (2 pounds)
- Devil’s food cake mix (1 (18.25 ounce) package)
- Vanilla extract, pure (2 teaspoons)
- Vanilla extract (2 tablespoons)
- Vegetable oil (1 cup)
- Drinks
- Espresso granules, instant (1 tablespoon)
- Dairy
- Butter, unsalted (3 sticks)
- Heavy cream (6 tablespoons)
- Sour cream (1 cup)
- Refrigerated
- Eggs (4)
- Other
- 24 Reese’s Miniatures, frozen (this prevents them from disappearing into the batter)
Preparation
Read recipe preparation on mybakingaddiction.com
Social Stats
87.4Rating
1-100
1-100
40Tweets
1,144Facebook
Shares
Shares
552StumbleUpon
Views
Views
17,460PinterestPins
Recipe Stats
Published March 25, 2011 (1 year ago).
25 people saved this recipe.
