Peanut Butter Overload Cupcakes

Preheat oven to 325ºF. Line two (12-cup) muffin pans with 18 cupcake liners.

Fill each cup with cake mix batter until 1/4-full. Place one peanut butter chocolate cup in the center of each cup. Fill each cup with more batter until 1/3-full.

Bake for 18 to 22 minutes or until top springs back when lightly touched. Carefully remove cupcakes from pan; let cool.

Make the peanut butter icing: Place butter and peanut butter in a large bowl. Beat with a wooden spoon to combine. (Using an electric mixer? Beat for about 30 seconds.) Gradually mix in the confectioners’ sugar. When the mixture starts to thicken, add the milk, 1/2 tablespoon at a time, until all of the sugar is mixed and the icing is thick and fluffy; about 3 minutes.

Frost the cupcakes with the peanut butter icing by using a piping bag with a large star tip or by simply spreading the icing over each cupcake. Chocolatey tip: Keep ’em guessing! Substitute some of the peanut butter cups with other chocolate pieces like Hershey’s Kisses, mini Butterfinger, or any of their favorite chocs.