1 devil’s food cake mix
1 cup Sour Cream
1/4 Cup Water
1/4 Cup Milk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (Plus more for garnishing)
8 oz. Semi-sweet chocolate chips
1 cup heavy cream
1/2 cup peanut butter
Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
Pour batter into muffin liners and bake at 350 degrees for about 19 minutes or until toothpick inserted comes out clean.
Cool cup cakes completely.
Place chocolate chips in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
Spoon onto the tops of cupcakes.
Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top of cupcakes. Place in refrigerator for about an hour to set. Remove and serve.