REESE'S PEANUT BUTTER CUP CRUMBLE CUPCAKES

Day 3,000, 01:37 • Published in Canada Canada • by GeneralDismemberment

INGREDIENTS:

20 REESE'S Peanut Butter Cups*, divided
1 package (about 18 oz.) white cake mix with pudding in the mix
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.