Dark Chocolate Reese's Cupcakes w/ Peanut Butter Frosting

Since it's like the tail-end of February I couldn't let myself go into March without posting at least one super delicious chocolaty concoction. These cupcakes are A-mazing. They come from a box of course, we all know my baking doesn't really go past that. But I'm really good at coming up with different ways to have things. I mean, chocolate cupcakes are always good as is. But add in something extra special... It just speaks for itself.

You will need:
1 box dark chocolate fudge cake mix, I prefer Duncan Hines
3 large eggs
1/2 cup veggie oil
1 1/3 cups cold water
1 1/2 bag Reese's Cup Miniatures


Preheat your oven to 350 degrees.  Mix the first 4 ingredients according to the directions on the box. Set aside for a moment. Unwrap all the reese's cups into a small bowl. Put them into a food processor, one handful at a time and chop until just broken up. Fold chopped reese's into cake batter. Line muffin pan with liners and fill 3/4 full with batter. Bake for 22 - 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 

Peanut Butter Frosting:

1 1/4 cup creamy peanut butter

1/4 - 1/2 cup milk

1 2/3 pounds confectioners sugar

Cream peanut butter in a large bowl. Adding 1/2 cup at a time, slowly add the powdered sugar. Gradually add milk to keep a smooth consistency. This will always help it from flying out of the bowl and covering you and your kitchen. The end result should be creamy but firm. Fill a plastic sandwich bag with the frosting cutting off a small part of one end. Close the bag and pipe frosting onto cupcakes!