Peanut Butter Cup Crumble Cupcakes
Prepare yourself for a peanut butter explosion. Peanut butter batter. Peanut butter icing. Topped with REESE’S Peanut Butter Cups. Bring on the peanut butter.
Ingredients
- 20 REESE'S Peanut Butter Cups*, divided
- 1 package white cake mix with pudding in the mix (about 18 oz.)
- 1/4 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.
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