To Die For Peanut Butter Cup Cupcakes

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The Little Kitchen

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Ingredients

1 (18.25 oz) package devil’s food cake mix (I used Duncan Hines)

1 (3.4 oz) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

2 tsp pure vanilla extract

1 Tbsp instant espresso granules, dissolve it in 1/2 cup warm water

30 Reese’s Miniatures peanut butter cups, frozen

3 sticks unsalted butter, softened (I used Kerrygold, which is 1 1/2 blocks)

1 cup creamy peanut butter

2 Tbsp pure vanilla extract

2 lbs powdered sugar

3-4 Tbsp low-fat milk

Reese

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