Preheat oven to 350° F. Line two 8-inch cake pans with parchment paper. Spray the inside of the paper and sides of the pan with cooking spray.
Place dries (flour, sugar, cocoa powder, baking soda, and salt) in a large mixing bowl. Mix well with a wire whisk.
Slowly stir in cold water and mix well. Then add oil and mix until incorporated. Finally, add the vanilla and blend in well.
Stir in Reese’s quarters, chocolate and peanut butter chips. Blend well.
Evenly pour the batter into the prepared cake pans
Bake for approximately 20-25 minutes, or until the cake seems set in the middle. Remove from oven and cool completely before frosting.
When you’re ready to frost the cake, lay the first layer down on your cake plate. Spread a layer of the chocolate frosting over the first cake layer. Then, place the second layer over the frosting and continue to frost the entire cake.
To decorate the top of the cake, use the #824 large open star tip to cover the cupcake with swirls of the chocolate peanut butter buttercream frosting. Then using the smaller #32 open star tip, make little stars all around the bottom edge of the cake. This gives a nice contrast and makes them look so festive.
Finally, decorate the top of the cake to your heart’s content with the Fudge Nutter Butters and Reese’s Thins and any remaining frosting that you have.