My family loves peanut butter cups and cupcakes, so combining them together is a taste bud party for them. I’m not necessarily a huge peanut butter cup fan, however, even I can’t resist these cupcakes. The peanut butter cup inside is a fun surprise, the creamy peanut butter icing tastes perfect with either vanilla or chocolate cake. When my children were younger and could not take peanut butter to school, it was a huge treat to come home to these cupcakes. I hope you enjoy them as much as we do..
Disclaimer: these cupcakes can cause binge eating….
Ingredients:
- Vanilla , Chocolate cake recipe or use vanilla, chocolate cake mix
- Mini peanut butter cups (Frozen)
- Peanut Butter Buttercream Icing
Instructions:
Pre-heat the oven to the temperature directed the directions on the batter recipe you are using
Prepare the cupcake batter as per the directions on the cake recipe or boxed cake mix.
Peel the frozen small peanut butter cups and set aside. Freezing helps the peanut butter cups keep their shape while baking.
Scoop 1.5 – 2 Tbsp of the prepared cake batter into each cupcake liner
Press a peanut butter cup into the batter, make sure there is batter between the liner and the peanut butter cup.
Top with enough batter to bring the cupcake liners 2/3-3/4 filled.
Bake in the oven for preheated oven 330° for 18-20 minutes for most of my cupcake recipes
Remove from the oven and let cool on a baking rack.
While the cupcakes are cooling, mix up the Peanut Butter Buttercream icing.
Top the cupcake with a generous swirl of icing. I like to cut a peanut butter cup in half and add to the top and then chop a few of the PB cups up to sprinkle over the tops of the cupcakes. 
So Delicious!! Even better on Chocolate cupcakes!!
Dandelion & Dates 