Reese's Inspired Cupcake Heaven

Chocolate Cupcakes with Chocolate Peanut Butter Filling and Peanut Butter Frosting

1 Box Devils Food Cake Mix
1 c. sour cream
1 /2 c. oil
2 tsp. vanilla extract
3 eggs
1 /4 c. water
1 /2 c. buttermilk

Filling:
1 /2  bag semi sweet chocolate chips
2 T heavy cream
1/3 peanut butter (more or less to taste)
2-4 T powdered sugar (use to control consistency)

Frosting:
1 /2  c. butter, room temperature
1 c. peanut butter, creamy
2-3 c. powdered sugar (add in a little at a time)
Milk or cream (add a bit at a time to reach desired consistency)

1)    Preheat oven to 350*. Line cupcake tin with liners; set aside

2)    In a bowl, mix together sour cream, oil and vanilla. Add eggs one at a time, mix thoroughly.

3)    In a small bowl, combine buttermilk and water. Alternating between the cake mix and the liquid, add to mixing bowl with egg mixture. (start and end with adding the cake)

4)   Fill liners 2/3 full and bake for 14-16 minutes, or until done.

5)    To make the filling: add chocolate chips, peanut butter and cream to a double boiler and stir to avoid burning. Keep stirring until the chocolate is silky. Add in powdered sugar to turn it into a consistency similar to ranch dressing. Not too runny but not too thick.

6)    Pour into a squeeze bottle or allow to cool a bit and put into a piping bag.

7)    When cupcakes are done, pull them out of the oven. Insert the end of the squeeze bottle or piping bag with small tip on it into the center of the cupcake and squeeze a filling into each. I usually count to two seconds.

8)    For the frosting, cream together butter and peanut butter until combined. Slowly add powdered sugar and add milk/cream until desired consistency is achieved.

Pipe onto cupcake and garnish with chopped reese cup’s and drizzle with chocolate/peanut butter filing!