Peanut Butter Cup Cupcakes

• 1 cup All Purpose Flour
• 1 box instant chocolate pudding
• 1 cup sugar
• 1/4 cup + 2 tbsp cocoa powder
• 3/4 tsp baking soda
• 1/8 tsp salt
• 1 tbsp potato starch (or corn starch)
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla extract
• 1 egg
• Peanut Butter Frosting
• 12 Mini Peanut Butter Cups
• Peanut Butter Frosting
• 1/2 cup (4 oz) unsalted butter, soft
• 1/2 cup (4 oz) Crisco
• 1/2 cup (4 oz) Creamy Peanut Butter
• 2 lb (1 bag) powdered sugar
• 1 tsp vanilla
• 1/4 - 1/2 cup Half & Half

1. Preheat oven to 350 degrees F. Line 12-cup muffin tin with baking liners.
2. Combine and whisk together all dry ingredients in a large mixing bowl. Add butter, oil, coffee and vanilla and mix with whisk or mixer on low speed until well combined. Add egg and mix until combined. Fill tins 2/3 full with batter. Bake for about 23-25 minutes or until inserted toothpick comes out clean. Immediately and carefully take hot cupcakes out of tins and place side by side in a tightly sealed container (or just tightly cover container with plastic wrap) to cool completely. Top each cupcake with Peanut Butter Frosting and a Mini Peanut Butter Cup.
3. Peanut Butter Frosting
4. Using the paddle on your mixer, cream together butter and Crisco. Add powdered sugar and vanilla and mix. Add half & half until desired consistency. Mix for 8-10 minutes on high speed.

flour, chocolate pudding, sugar, ubc, baking soda, salt, starch, ubc, ubc, coffee, vanilla, egg, peanut butter, peanut butter, peanut butter, unsalted butter, crisco, peanut butter, powdered sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/peanut-butter-cup-cupcakes-50087658 (may not work)