Chocolate Cupcakes and Peanut Butter Frosting

This is from the Daily Herald.  Jan made it for her book party. 

Chocolate Cupcake Recipe

• 1 Devil's Food Cake Mix
• 1 box (5.9 ounces) chocolate pudding
• 1 cup sour cream (I use low fat)
• 1 cup oil
• 4 eggs
• 1/2 cup water
• 2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all of the above ingredients with a mixer. This batter will be quite thick, much thicker than typical cake batter. Use two paper-lined muffin tins to make 24 cupcakes.
Unwrap mini Reese's Peanut Butter Cup and push one into the center of each cupcake. 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.)

Peanut Butter Frosting

• 1 cup butter, softened                                                                
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 5 teaspoons milk 

Beat above ingredients together with an electric mixer. I usually just 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. Put a mini Reese's cup on top of the cupcake for extra flair.