Reese's Peanut Buttercup Cupcakes

I don't normally use packaged cake mixes but I gave this recipe a try and it turned out to be the richest and most moist chocolate cupcakes I've ever had or made. This recipe consists of a chocolate cupcake with a peanut butter filling, and a chocolate peanut butter frosting decorated with chocolate and a Reese's cup. 

Ingredients: 
1  package devil’s food cake mix 

1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (or coffee)

Directions

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. With a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso( Coffee will work too) water mixture. Beat for about two minutes on medium speed until well combined.

3. Using an ice cream scoop, distribute the batter between 24 muffin liners.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Filling Courtesy of Bobby Flay:

For the filling:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar

Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake. I cored the cupcakes out with an apple corer!! 

http://www.foodnetwork.com/recipes/bobby-flay/peanut-butter-cream-filled-devils-food-cupcakes-recipe/index.html?oc=linkback

For the Frosting I used:

1 cup peanut butter, 1/3rd cup cocoa, 1 cup confectioners sugar, 1 tsp vanilla, 5 tsp milk, 2 sticks of butter, 1 tbsp nutmeg and 1 tbsp cinnamon. Beat with a mixer, gradually adding in ingredients then you just put it in a ziplock or pastry bag to pipe. After the icing's on the cupcake just decorate it with melted chocolate chips and a reese's cup.