Peanut Butter Cup Cupcakes

• FOR THE CUPCAKES:
• 1 package Devil's Food Cake Mix (18 Ounce Box)
• 1 package Instant Chocolate Pudding Mix (5.9 Oz)
• 1 cup Sour Cream
• 1 cup Vegetable Oil
• 4 Eggs, Lightly Beaten
• 1 teaspoon Vanilla
• 1/2 cups Warm Water
• 24 Frozen Mini Reese's Peanut Butter Cups (must Be Frozen!), Unwrapped
• FOR THE FROSTING:
• 3 sticks Unsalted Butter
• 1 cup Creamy Peanut Butter
• 2 pounds Powdered Sugar
• 1 Tablespoon Vanilla Extract
• 4 Tablespoons Milk
• Additional Peanut Butter Cups, For Garnish

1. Instructions for cupcakes:
2. 1. Preheat oven to 350 degrees F.
3. 2. Line two 12-cup muffin tins with paper liners.
4. 3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
5. 4. Evenly divide the batter amongst the prepared pans.
6. 5. Gently push a frozen mini peanut butter cup into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
7. 6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
8. 7. Cool cupcakes thoroughly on wire rack.
9. Instructions for the frosting:
10. 1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and peanut butter on medium speed until fluffy. (About 2 minutes).
11. 2. Slowly add your powdered sugar, thoroughly mixing after each addition.
12. 3. Add vanilla and 4 tablespoons of milk (use more or less milk depending on what consistency you like). Blend on low speed until moistened.
13. 4. Beat at high speed until frosting is smooth and fluffy.
14. 5. Spread frosting onto cooled cupcakes and garnish as desired.

mix, chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla, water, butter, frosting, butter, peanut butter, sugar, vanilla, milk, butter

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cup-cupcakes-2/ (may not work)