Ingredients

• 1 Devil’s Food Cake Mix
• 1 box (5.9 oz) chocolate pudding
• 1 C sour cream (I use low fat)
• 1 C oil (just made up for that low fat huh?)
• 4 eggs
• 1/2 C water
• 2 teaspoons vanilla
• Peanut Butter Frosting Recipe:
• 1 cup butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 5 teaspoons milk

Directions

1. Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.

2. Unwrap mini Reese’s, push one in to each cupcake batter portion.

3. Bake for 18 minutes. I don’t bake them a minute longer than that. At 18 minutes they are just barely done. I like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

4. I usually use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe. I also melted some chocolate chips, threw in some butter and then drizzled a little chocolate on top.

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