Ingredients
- CUPCAKE:
- 1 (15.25 0z) devels food cake mix
- 1 (3.4 oz) instant choc pudding mix
- 3/4 cup sour cream
- 3/4 cup veg oil
- 3 lrg eggs, slightly beaten
- 2 tsp vanilla extract
- 1/2 cup warm water
- 24 Reeses Peanut Butter Cup Oreos
- 24 miniature reeses Peanut butter cups
- FROSTING:
- 3 sticks unsalted butter, room temp
- 1 cup creamy peanut butter
- 2 TBSP vanilla extract
- 1.5 pounds confectioners sugar, sifted
- 2-4 TBSP heavy cream
- TOPPING:
- 4 oz semisweet choc, chopped into very small pieces
- 1/2 cup heavy whipping cream
- 2 TBSP honey
- 2 TBSP light corn syrup
- 2 tsp vanilla extract
Preparation
Step 1
Preheat 350, line muffin tins with liners
beat together cake mix, pudding, sour cream, oil, eggs, vanilla and water
Beat for 2 min
place oreo into cupcake liner, place miniature peanut butter cup on top of oreo
Use lrg scoop, divide into 24 liners, tap tin several times to distribute batter
Bake for 18-22 min, cool 5 min in tin then place on cooling rack
beat butter for 8 min. add peanut butter and vanilla, mix additional 2 min.
turn speed to low and gradually add confectionary sugar. Mix until sugar is incorporated. Add 1-2 TBSP heavy crean and mixuntil combined then turn mixer to med speed and beat for additional 3-4 min. Place on cupcake
In small saucepan, warm heavy cream until hot- not boiling
Place choc pieces in safe bowl and pour hot cream over choc.. Let sit 5 min, whisk the cream and choc until smooth. Whisk in honey corn syrup and vanilla. allow to cool for about 10 min.
Spoon over frosted cupcakes allowing to drip down sides