- 24
Ingredients
- CUPCAKES:
- 34 REESE'S Peanut Butter Cups Miniatures
- 1 package (about 18 oz) white cake mix with pudding in the mix
- 1/4 c peanut butter
- PEANUT BUTTER CREME FROSTING:
- 1 can (12 oz) ready-to-spread fluffy white frosting
- 1/2 c peanut butter
- 1 tsp vanilla extract
Preparation
Step 1
CUPCAKES:
1. Heat oven to 350 degrees.
2. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil liners.
3. Remove wrappers from peanut butter cups. Coarsely chop; set aside.
4. Prepare cake mix according to package directions, adding peanut butter to mixture.
5. Stir in 1 c chopped peanut butter cup pieces.
6. Fill prepared muffin cups one half full.
7. Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean.
8. Cool slightly; remove from pans. Cool completely.
PEANUT BUTTER CREME FROSTING:
1. Beat 1 can frosting, peanut butter, and vanilla in medium bowl until well blended and fluffy. -- Makes approx 2 cups frosting.
2. Frost cupcakes
3. Sprinkle remaining peanut butter cup pieces over frosting.
Makes about 24 cupcakes