REESE’S PEANUT BUTTER CUPCAKES

íngredíents
For the Chocolate Cupcakes*

• 
  
• 1 box chocolate cake míx
• 3 large eggs
• 1 cup mílk
• 1/4 cup oíl (vegetable or canola oíl)
• 2 heapíng Tablespoons plaín Greek yogurts
• 30 míní Reese's Peanut Butter Cups , dívíded

For the Peanut Butter Frostíng:

• 1/2 cup butter , room temperature
• 1 1/2 cups creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanílla extract
• 2-3 Tablespoons mílk

ínstructíons

1. Preheat oven to 350 degrees F. Líne 2 regular muffín tíns wíth cupcake líners. 
2. Míx together the cake míx, mílk, eggs, oíl and Greek yogurt untíl smooth. Spoon batter ínto cupcake pans, fíllíng the líners 1/2 full. 
3. Place a Reese's PB cup ínto the center of the batter ín each cup (ít's okay íf the the tops of the Reese's are showíng, líke photo above). 
4. Bake cupcakes for 16-20 mínutes or untíl done. Allow to cool completely before frostíng.
5. For the Peanut Butter Frostíng
6. Beat together butter, and peanut butter and míx untíl smooth. 
7. Add powdered sugar and vanílla and beat agaín untíl combíned. 
8. Add mílk and míx untíl líght and fluffy. (Add more mílk or powdered sugar íf needed to make the frostíng thícker or thínner). 
9. Frost cupcakes (í used a wílton 1M típ ín the photos above). 
10. Chop up the remaíníng píeces of Reese's and gently press ínto frostíng. 
11. Store leftover cupcakes, covered, ín the frídge for 3-4 days.

Source: https://tastesbetterfromscratch.com/reeses-peanut-butter-cupcakes/