I found a chocolate cake recipe that sounded really promising, (you can find it here) Instead of sour cream I used plain Greek Yogurt. A handy tip that would have been awesome to know about five years ago..make sure that all your ingredients are at room temperature. This will help A LOT. I didn't even know this until um, today? Ha. So, make your choice of chocolate cake, and when you have filled your cupcake liners, plop a Reese's cup into that. see, brilliant.
The peanut butter frosting. I don't really like cream cheese based frosting. Mainly because I don't like the tang of the cheese, it's just a personal thing for me. Plus, I am married to a man who doesn't like cream cheese, sour cream, salad dressing, mayo...so, I just used my buttercream recipe, but did some things different.
Peanut Butter Frosting:
2 cups butter
1 cup peanut butter (Not really sure about this, I just added what was left in the jar)
Notice, I didn't put the amounts of powder sugar or whip cream. Mainly because I went by taste with the sugar, and I used the whip cream to make the frosting spreadable and smooth, so go by looks...(you really can tell a book by it's cover..or rather, a frosting by it's smoothness)
Fudge Frosting..yep, folks, two frosting...why? Why NOT? So yummy, do divine..and it kept with the peanut butter cup theme. Plus, Mindy used peanut butter with chocolate..which dear old Wally did not have, so I had to improvise, right?
Fudge Frosting: (found at the same sight that I found the chocolate cake..)
1 stick of butter, melted
4 tbsp cocoa powder
whisk together the melted butter and cocoa until smooth. Start adding the powder sugar and whip cream. I just kept adding both until the frosting looked more like milk chocolate and less like dark.
Look into my eyes and tell me you love these! You will. Unless you don't like Reese's, or chocolate..or in the case of my cute nephew, are deathly allergic. :)