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