Peanut Butter Cup Cupcakes

INGREDIENTS

1 18.25 ounce package

devil’s food cake mix

1 5.9 ounce package

instant chocolate pudding mix

1 cup

sour cream

1 cup

vegetable oil

eggs, lightly beaten

2 tsp

pure vanilla extract

1 tbsp

instant espresso granules dissolved in 1/2 cup warm water

Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

3 sticks

unsalted butter, softened

1 cup

creamy peanut butter

2 tbsp

vanilla extract

1 1/2 lb

or about 5.5 cups) confectioners’ sugar, sifted

6 tbsp

heavy cream (if using milk, amount will be less)