1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz. Package Jell-O Instant Chocolate Pudding
1 cup Sour Cream
¾ cup Vegetable Oil
½ cup Milk
1 tbsp Vanilla Extract
¼ tsp Sea Salt
1½ cup Mini Chocolate Chips
1 bag Mini Reese’s Pieces
24 bag Mini Reese’s Cups
1 cup (2 sticks) Unsalted Butter (Room temp)
1 cup Peanut Butter
1 tsp. Vanilla Extract
3-4 cups Confectioners’ Sugar
4-5 tbsp Heavy Cream
Preheat oven to 375 F.
Line cupcake pan.
Combine all ingredients in a stand mixer and beat until combined.
Fill cupcake liners ½ – ¾ full.
Reduce heat to 350 F.
Bake for 18-22 minutes until toothpick comes clean.
Remove from oven and move cupcakes to cooling racks to finish cooling.
Use a cupcake corer to core the cupcakes, fill the holes with mini Reese’s Pieces.
Cream Butter using a paddle attachment.
Add vanilla and peanut butter and beat until well mixed.
Add confectioners’ sugar a cup at a time, alternating with heavy cream.
Whip on medium high speed for 2-3 minutes until frosting is light and fluffy.
Pipe frosting onto cupcakes.
Top each cupcake with a Reese’s cup.
For added wow, Use a small frosting tip to frost the Reese’s cup!