For the Cupcakes

1 (18.25 ounce) pack­age devil’s food cake mix (like Betty Crocker Super Moist)
1 (5.9 ounce) pack­age instant choco­late pud­ding mix
1 cup sour cream
1 cup veg­etable oil
4 eggs, lightly beaten
2 tea­spoons pure vanilla extract
1/2 cup warm water
2–3 Heath Bars bars

For the Peanut But­ter But­ter Cream

3 sticks unsalted but­ter, soft­ened
1 cup creamy peanut but­ter
1 table­spoon pure vanilla extract
1 pound con­fec­tion­ers’ sugar, sifted
3 table­spoons milk

For the Cupcakes

1. Pre­heat oven to 350 degrees F. Line muf­fin tin with paper lin­ers or spray with non-stick cook­ing spray.

2. In the bowl of a stand mixer, fit­ted with the pad­dle attach­ment, or with a hand mixer in a large bowl, beat together the cake and pud­ding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two min­utes on medium speed until well combined.

3. Using a large cookie scoop, dis­trib­ute the bat­ter between 24 muf­fin wells; about 3 table­spoons of bat­ter per well.

4. Bake in pre­heated oven for 20–24 min­utes or until the tops of the cakes spring back when lightly touched.

5. Remove cup­cakes from muf­fin tins and allow to fully cool on a wire rack. Once cup­cakes are cool, pre­pare your frosting.

For the Peanut But­ter Buttercream

1. In the bowl of a stand mixer, fit­ted with the pad­dle attach­ment, or with a hand mixer in a large bowl, cream but­ter and peanut but­ter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and con­tinue mix­ing until well blended.

2. Add vanilla and 4 table­spoons of heavy cream. Blend on low speed until moist­ened. Add an addi­tional 1 to 4 table­spoons of heavy cream until you reach the desired con­sis­tency. Beat at high speed until frost­ing is smooth and fluffy

3. Pipe frost­ing onto cooled cupcakes.

4. Fin­ish each cup­cake with Heath bar crumbles