1. Prepare for Baking:

• Preheat oven to 350°F (175°C).
• Line a cupcake pan with cupcake liners and set aside.

2. Make the Cupcake Batter:

• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, mix eggs, milk, vegetable oil, and vanilla extract until combined.
• Gradually add the dry ingredients into the wet mixture, stirring until combined.
• Beat with an electric mixer on medium speed for 2–3 minutes.
• Slowly add boiling water and continue mixing. The batter will be thin.

3. Bake the Cupcakes:

• Fill cupcake liners ¾ full with batter.
• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Peanut Butter Frosting:

• In a stand mixer with a whisk attachment, beat together butter, peanut butter, powdered sugar, heavy whipping cream, and vanilla extract until smooth and fluffy.

5. Decorate the Cupcakes:

• Fill a piping bag with 1 cup of frosting and set aside.
• Pour sprinkles into a medium bowl.
• Using an ice cream scoop, scoop frosting onto each cupcake and smooth into a thick disk.
• Roll the frosting in the sprinkles.
• Pipe a small dollop of frosting in the center.
• Top with a halved Reese’s cup.

6. Serve & Enjoy!

• Enjoy these decadent cupcakes fresh or store them in an airtight container for up to 3 days.