Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Icing adapted from: Six Sisters

Ingredients:

Cupcakes

1 Box Dark Chocolate Cake Mix (Pilsbury Moist Supreme)

10 oz Diet Coke

2 Egg Whites

Icing

1/2 cup Peanut Butter

1/4 cup Butter Spread (Country Crock), softened

2 cups Powdered Sugar, sifted

3 T Milk

1/2 tsp Vanilla

Pinch of Salt

Topping

2 T Semi Sweet Chocolate Chips

10 Reece's Peanut Butter Cups, miniatures

Directions:

Cupcakes:

Pre-heat oven to 350.

Mix cake mix, diet coke, and egg whites until well blended.

Beat with electric mixer for two minutes at medium speed.

Fill muffin tins with muffin papers and fill 3/4 full of batter.

Bake for 22 minutes at 350 or until a toothpick will come out clean.

Let cool fully.

Icing

While the cupcakes are baking, mix peanut butter and butter with an electric mixer on medium speed until light and creamy.  

Scrape bowl, then add powdered sugar, milk, vanilla, and salt. 

Beat on low for 1 minute then scrape bowl.

Continue beating on medium speed until smooth and creamy.

Put icing in plastic bag and set in refrigerator for at least ten minutes before piping cupcakes.

Pipe cupcakes with peanut butter icing.

Melt chocolate chips and thinly pipe melted chocolate onto each cupcake.

Cut reece's cups in half and add to each cupcake for decoration.

Happy Birthday Mom!