
Ingredients
Cupcakes | |
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¼ | cup butter, softened |
¾ | cup SKIPPY® creamy peanut butter |
½ | cup granulated sugar |
1 | large egg |
2 | teaspoons vanilla extract |
1¼ | cups all-purpose flour |
½ | teaspoon kosher salt |
1 | teaspoon baking powder |
⅔ | cup whole milk |
112 | unwrapped bite-sized milk chocolate covered, peanut-caramel-nougat candies |
Frosting | |
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¼ | cup butter, softened |
¼ | cup SKIPPY® creamy peanut butter |
2 | cups powdered sugar |
1 | teaspoon vanilla extract |
1⅓ | cups marshmallow cream |
1½ | cups milk |
Directions
For the Cupcakes
Heat oven to 350°F.
In large mixing bowl, beat together butter and peanut butter until smooth. Gradually add sugar and beat 1 minute. Add egg and vanilla extract and beat until incorporated.
In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated.
Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup.
Bake 25 minutes. Cool completely on wire rack.
For the Frosting
In large bowl, beat together butter and peanut butter until smooth.
Gradually add powdered sugar and vanilla extract, beating until blended.
Add marshmallow cream and milk until smooth.
Place mixture in plastic zip-top bag. Cut one corner of bag and squeeze frosting onto cupcakes.