Peanut Butter Cup Cupcakes

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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

4 eggs, lightly beaten

2 teaspoons pure vanilla extract

1 tablespoon instant espresso granules dissolved in 1/2 cup warm water

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

3 sticks unsalted butter, softened

1 cup creamy peanut butter

2 tablespoons vanilla extract

2 pounds confectioners’ sugar, sifted

6-8 tablespoons heavy cream (if using milk, amount will be less)

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