Instructions

• Preheat oven to 350°F. Line a 24-cup muffin tin with paper liners or spray the wells with nonstick cooking spray.
• Dissolve 1 tablespoon instant espresso granules in 1/2 cup warm water; set aside to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine 1 (18.25 ounce) package devil’s food cake mix and 1 (5.9 ounce) package instant chocolate pudding mix.
• Add 1 cup sour cream, 1 cup vegetable oil, 4 lightly beaten eggs, 2 teaspoons pure vanilla extract, and the cooled espresso water mixture to the dry mixes. Beat about 2 minutes on medium speed, until the batter is well combined and smooth.
• Using a large cookie scoop or about 3 tablespoons, distribute the batter evenly among the 24 prepared muffin wells.
• Press one frozen Reese’s Miniature into the center of each cupcake, pushing down slightly so it is mostly covered by batter (the Miniatures should be frozen to help prevent them from sinking completely into the batter).
• Bake in the preheated oven 18–22 minutes, or until the tops spring back when lightly touched. Remove from the oven.
• Allow the cupcakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
• While the cupcakes cool, make the frosting: in the mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), cream 3 sticks unsalted butter (softened) and 1 cup creamy peanut butter on medium speed until light and fluffy.
• Reduce mixer speed to low and gradually add 1.5 pounds (24 ounces) sifted confectioners' sugar, mixing until incorporated. Add 2 tablespoons vanilla extract and 4 tablespoons heavy cream; blend on low until the mixture is moistened.
• Add an additional 1 to 4 tablespoons heavy cream, as needed, to reach your desired frosting consistency (the recipe totals 6–8 tablespoons heavy cream). Once at the desired consistency, increase speed to high and beat until the frosting is smooth and fluffy.
• Pipe or spread the peanut butter frosting onto the fully cooled cupcakes.
• Serve immediately or store frosted cupcakes in an airtight container.