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Ingredients

Cupcakes
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
cup whole milk
112 unwrapped bite-sized milk chocolate covered, peanut-caramel-nougat candies
Frosting
¼ cup butter, softened
¼ cup SKIPPY® creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 cups marshmallow cream
1½ cups milk

Directions

For the Cupcakes

  1. Heat oven to 350°F.

  2. 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.

  3. In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated.

  4. Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup.

  5. Bake 25 minutes. Cool completely on wire rack.

For the Frosting

  1. In large bowl, beat together butter and peanut butter until smooth.

  2. Gradually add powdered sugar and vanilla extract, beating until blended.

  3. Add marshmallow cream and milk until smooth.

  4. Place mixture in plastic zip-top bag. Cut one corner of bag and squeeze frosting onto cupcakes.