Lets get started!
1 (18.25 oz) package devil's food cake
1 (3.4 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
2 tsp pure vanilla extract
1 tbsp instant espresso granules (dissolve it in a 1/2 cup warm water)
30 Reese's mini peanut butter cups, frozen (make sure you freeze for at least three hours,)
Reese's peices if you like them.
Peanut Butter Butter cream icing
3 sticks unsalted butter (softened)
1 cup creamy peanut butter
2 tbsp pure vanilla extract
2 lbs (that's right) powdered sugar
3-4 tbsp low fat milk
Reese's peanut cup minis
Preheat your oven to 350 degrees. Place your cupcake liners in your pan.
In a large mixing bowl with a hand mixer, or your stand mixer bowl using the paddle attachment, mix together all of your ingredients, except the peanut butter cups for minute or two until well mixed.
Side Note: I didn't use Espresso Beans. I wasn't actually sure who at work did. Instead I used hot chocolate mix. I used the same amount, then microwaved it so it was nice and hot. Make sure it is well mixed if you do this. Then pour it into your batter.
Take one cup and push it down about halfway into your filling. Place in the oven for 18-22 minutes. Make sure when you place a toothpick in the middle, that you don't hit the cup.
Take your Peanut Butter and soft butter, and mix them on low to medium speed.
The Little Kitchen