Instructions

• Preheat oven to 350°F. Line a 12- or 24-cup muffin tin with paper liners or spray with non-stick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the devil’s food cake mix and the instant chocolate pudding mix. Add the sour cream, vegetable oil, slightly beaten eggs, 2 teaspoons pure vanilla extract, and warm water. Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
• Using a large cookie scoop or a tablespoon, distribute the batter evenly among 24 muffin wells (about 3 tablespoons of batter per well).
• Cut each Fun Size Take 5 candy bar in half. Press one half of a candy bar into the center of each filled muffin well. Use a small spoon to gently spread a little batter over the candy halves so they are covered.
• Bake in the preheated oven for 20–24 minutes, or until the cupcake tops spring back when lightly touched. A small sink hole around the candy is normal.
• Remove the pan from the oven and let the cupcakes cool in the muffin tin for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
• To make the peanut butter frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the softened unsalted butter and creamy peanut butter on medium speed until light and fluffy.
• Reduce mixer speed to low and gradually add the sifted confectioners’ sugar until mostly incorporated.
• Add 1 tablespoon pure vanilla extract and 6 tablespoons heavy cream. Mix on low until moistened. If the frosting is too stiff, add up to 2 more tablespoons heavy cream (use 1 tablespoon at a time) until you reach a spreadable/pipeable consistency (total 6–8 tablespoons).
• Increase speed to high and beat until the frosting is smooth and fluffy.
• Pipe or spread the peanut butter frosting onto the cooled cupcakes.
• To make the chocolate glaze: place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it is very hot and steaming but not boiling.
• Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until the chocolate and cream are smooth and fully combined.
• Whisk in 2 tablespoons honey, 2 tablespoons light corn syrup, and 2 teaspoons pure vanilla extract. Let the glaze cool for about 15 minutes, until slightly thickened but still pourable. (Do not let it sit so long that it hardens.)
• Spoon the glaze over the frosted cupcakes, allowing it to drip slightly down the sides. Use only enough glaze to cover the tops without overflowing the liners.
• If desired, finish each cupcake with a piece of a Take 5 candy bar. Allow the glaze to set before serving.