12-15 miniature peanut butter cups
1 box Duncan Hines Milk Chocolate Premium Brownie Mix
3 large eggs
1/4 c water
1/2 c oil
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt
12-15 peanut butter cups
Melted chocolate chips for the drizzle
1.Preheat oven to 350°F.
2. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside. Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter. Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
3.Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
4. Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
* I got this recipe from triedandtasty I changed a few things in the recipe to make it a little faster but other then that I stuck to the original. They tasted great.