Adapted from hersheys.com
REESE'S Peanut Butter Cups*, divided
package (about 18 oz.) white cake mix with pudding in the mix
cup REESE'S Creamy Peanut Butter
PEANUT BUTTER CRÈME FROSTING (recipe follows)
Directions 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside. 2. Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 cup chopped peanut butter cup pieces. Fill prepared muffin cups one half full. 3. Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely. 4. Prepare PEANUT BUTTER CREME FROSTING. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting. About 24 cupcakes. PEANUT BUTTER CREME FROSTING: Beat 1 can (12 oz.) ready-to-spread fluffy white frosting, 1/2 cup REESE'S Creamy Peanut Butter and 1 teaspoon vanilla extract in medium bowl until well blended and fluffy. About 2 cups frosting. *14 Snack Size REESE'S Peanut Butter Cups or 34 REESE'S Peanut Butter Cups Miniatures or 2 (8-oz. pkg.) REESE'S Minis Peanut Butter Cups may be substituted.