Cupcake Ingredients:
1 package Duncin Hines Dark Chocolate Fudge Cake Mix
2 tablespoons Dutch process cocoa powder
1/2 cup creamy peanut butter
1-1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 package REESE’S Peanut Butter Cups Miniatures
Preheat over to 350 degrees. Line 24 cupcakes cups with paper liners sprayed with PAM. Place one Reese's Peanut Butter Cups Miniatures on the bottom of each paper liner.
Then, place the cake mix, cocoa powder, peanut butter, water, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend for 30 seconds on low, then increase speed to medium for 1 minute and 30 seconds.
Spoon 1/3 cup of batter on top of each miniature peanut butter cup.
Bake the cupcakes until they spring back when lightly pressed with your finger. Check them after 15 minutes. They may take 17 minutes, depending on your oven temperature.
Frosting Ingredients:
1 stick of butter (room temp)
1/2 cup shortening
4 cups confectioners sugar (sifted)
1 tsp vanilla
8 tbsp milk (may need a little more or less)
3/4 cup cocoa powder
1 cup peanut butter (creamy)
Put all ingredients into a bowl and mix with a hand mixer. Then, decorate your cupcakes!
