Ingredients
Batter:
12 miniature peanut butter cups (about 4 oz.)
1 box Duncan Hines® Milk Chocolate Brownie Mix
3 large eggs
1/4 cup water
1/2 cup oil
Icing:
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup powdered sugar, sifted
3 tablespoons milk
1/2 teaspoon pure vanilla
1/8 teaspoon salt
Preparation
Baking Instructions Preheat oven to 350°F. 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. 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. Tips: Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well. It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.
