FOR THE CUPCAKES: Preheat oven to 350°F and line your muffin tins with cupcake liners

In a large bowl beat together cake mix, pudding mix, sour cream, eggs, oil, espresso mixture and vanilla and beat until well combined

Transfer mix into the muffin tins (about 3/4 of the way full) makes 2 dozen cupcakes

Bake in your preheated over for 18-21 minutes

FOR FROSTING: in a large bowl cream softened butter with peanut butter until fluffy. Now gradually add in sifted powdered sugar until well blended.

Add 4 tablespoons of heavy cream and vanilla. blend until moist. add your additional 3 tablespoons of heavy cream and beat until fluffy

Pipe the frosting onto the cupcakes when cooled and garnish with chopped Reese's minis!