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.