Reese's Peanut Butter Cup Cupcakes (revised edition!)

Remember the Reese’s Cupcakes I made for a coworker of mine last month?

I improved them. As good as they were, I wasn’t 100% pleased with them, so of course I had to tweak them. I’m a perfectionist like that.

The last batch was good and all, but there really wasn’t a good balance of chocolate and peanut butter. To improve these, I made the cupcake a chocolate cupcake rather than peanut butter, and rather than swirl the frostings, I stuck with just a simple peanut butter frosting.

These. Are. So. Good. I mean it.

Reese’s Peanut Butter Cup Cupcakes II
makes about 30 cupcakes

Cupcake Ingredients:
1 box devil’s food cake mix
1 (5.9 ounce) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
1/2 cup warm water
1 teaspoon vanilla
30 Reese’s Minis

Frosting Ingredients:
2 sticks unsalted butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar, sifted
pinch of salt
1 1/2 teaspoons vanilla
2 tablespoons heavy cream

To make the cupcakes: Preheat the oven to 350 degrees. Line a couple of muffin tins with cupcake liners and set aside. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla, and water. Place about a tablespoon and a half of batter into the liners, then place a Reese’s Mini on top. Top with a couple more tablespoons of the batter (careful not to fill them too full or your cupcakes will overflow). Bake for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are springy.  Cool the cupcakes for a few minutes in the pans, then transfer to wire racks to cool completely.

To make the frosting: Combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the salt and the powdered sugar (I added about 1/2 cup at a time, mixing well after each addition). With the mixer on low speed, mix in the vanilla and the cream just until incorporated. Increase the mixer speed to medium-high and beat until light and very fluffy, about 4 minutes. Pipe the frosting onto the cooled cupcakes.

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