Reeses Overload Cupcakes

CHOCOLATE CUPCAKES

1 1/2 cups all-purpose flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water  
6-8 reeses cups frozen & chopped

PEANUT BUTTER FROSTING 
1 cup butter, room temperature
2/3 cup creamy peanut butter 
2 - 2 1/2 cups confectioners sugar
2 Tablespoons milk
4-6 reeses cups frozen & chopped for topping 

Preheat oven to 350 degrees.
Fill cupcake tray with cupcake liners.

In a large mixing bowl, mix dry ingredients together with a wire whisk.
Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix slowly. It will be very liquid.
Slowly mix in chopped reeses.
Fill cupcake liners about 2/3 full.
Bake for 15-18 minutes until toothpick inserted comes out clean.
Allow cupcakes to cool completely.

FROSTING
Beat 1/2 cup butter and 2/3 cup peanut butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups confectioners sugar and mix until combined. Add 1 Tablespoon milk and mix until creamy and smooth. Ice cupcakes & top with chopped reeses.