Peanut Butter Cup Crumble Cupcakes

Name: Peanut Butter Cup Crumble Cupcakes
Ingredients: 20 REESE'S Peanut Butter Cups*, divided; 1 packagewhite cake mix with pudding in the mix (about 18 oz.); 1/4 cupREESE'S Creamy Peanut Butter; PEANUT BUTTER CRÈME FROSTING (recipe follows)

Prepare yourself for a peanut butter explosion. Peanut butter batter. Peanut butter icing. Top it all with REESE’S Peanut Butter Cups, and you've got a REESE’S Peanut Butter Cupcake recipe that’s perfect for parties or quiet weekends at home.

SKILL LEVEL

Beginner

PREP

25 min

BAKE

17 min

Ingredients

Amount Per Serving

% DV *

Calories

330

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

4 g

20% DV

Trans Fat

1 g

Cholesterol

30 mg

10% DV

Sodium

320 mg

13% DV

Total Carbohydrates

41 g

14% DV

Dietary Fiber

1.0 g

4% DV

Sugars

29 g

Protein

6 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

6% DV

Amount Per Serving

% DV *

Calories

330

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

4 g

20% DV

Trans Fat

1 g

Cholesterol

30 mg

10% DV

Sodium

320 mg

13% DV

Total Carbohydrates

41 g

14% DV

Dietary Fiber

1.0 g

4% DV

Sugars

29 g

Protein

6 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

6% DV

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.

Peanut Butter Cup Crumble Cupcakes

Ingredients

Directions

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