Ingredients
1 cup All Purpose Flour
1 box instant chocolate pudding
1 cup sugar
¼ cup + 2 tbsp cocoa powder
¾ tsp baking soda
1/8 tsp salt
1 tbsp potato starch (or corn starch)
¼ cup unsalted butter, melted
¼ cup vegetable oil
1 cup brewed coffee
2 tsp vanilla extract
1 egg
Peanut Butter Frosting
12 Mini Peanut Butter Cups
Peanut Butter Frosting
1/2 cup (4 oz) unsalted butter, soft
1/2 cup (4 oz) Crisco
1/2 cup (4 oz) Creamy Peanut Butter
2 lb (1 bag) powdered sugar
1 tsp vanilla
1/4 - 1/2 cup Half & Half
Preparation
Preheat oven to 350 degrees F. Line 12-cup muffin tin with baking liners. Combine and whisk together all dry ingredients in a large mixing bowl. Add butter, oil, coffee and vanilla and mix with whisk or mixer on low speed until well combined. Add egg and mix until combined. Fill tins 2/3 full with batter. Bake for about 23-25 minutes or until inserted toothpick comes out clean. Immediately and carefully take hot cupcakes out of tins and place side by side in a tightly sealed container (or just tightly cover container with plastic wrap) to cool completely. Top each cupcake with Peanut Butter Frosting and a Mini Peanut Butter Cup.
Peanut Butter Frosting
Using the paddle on your mixer, cream together butter and Crisco. Add powdered sugar and vanilla and mix. Add half & half until desired consistency. Mix for 8-10 minutes on high speed.
