1 pkg (about 18 oz.) white cake mix with pudding in the mix
1/4 c creamy peanut butter PEANUT BUTTER CRÈME FROSTING (recipe follows)
Heat oven to 350°F. Line 24 muffin cups (2-1/2 in in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside.
Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 c chopped peanut butter cup pieces. Fill prepared muffin cups half full. Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely.
Prepare PEANUT BUTTER CREME FROSTING. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting. Makes about 24 cupcakes.
PEANUT BUTTER CREME FROSTING: Beat 1 can (12 oz.) ready-to-spread fluffy white frosting, 1/2 c creamy peanut Butter and 1 tsp vanilla extract in medium bowl until well blended and fluffy. Makes about 2 c frosting.
