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Ingredients
- For cookie cups
- 1 package peanut butter cookie mix
- 12 Reese's Cups
- For Frosting
- (will frost 36 cupcakes)
- 18 oz white chocolate chips (about a 12 oz bag and a half)
- 1/2 cup milk, divided in half
- 1 cup vegetable shortening
- 1 cup butter (2 sticks)
- 2 teaspoons vanilla extract
- 8 cups sifted powdered sugar (approx 2 pounds)
Details
Servings 12
Preparation
Step 1
Make cookie dough according to directions on package.
Line muffin pan with cupcake liners and place unwrapped PB cup at the bottom.
Scoop approx 2 Tablespoons dough on top of PB cup
Bake at 325 for approx 20-25 minutes until cookie is set...
top with White Chocolate Buttercream.
for the frosting:
Cream butter and shortening with mixer
Add vanilla
Gradually beat in sugar, scraping the sides
Icing will appear dry when all sugar is in.
Add 1/4 cup milk.
Beat until fluffy on medium, approx 30 seconds.
In microwave safe bowl add white chocolate chips and remaining 1/4 cup milk.
Microwave on 50% power 1 minute, then stir, continuing with 30 intervals until chocolate is just melted.
If there are a few lumps, just give it a good stir until they lumps melt, DO NOT overheat, you will ruin the chocolate.
When chocolate is melted, add to the prepared buttercream.
Beat in on medium until fully incorporated.
Let cool for 15-20 minutes, then pipe on.
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