Peanut Butter Cup Cupcakes

I love the Cake Mix Doctor; she takes a simple cake mix and spruces it up a bit to make some great recipes.  So, using her as inspiration, I used a chocolate cake mix and make a few changes to make peanut butter cup cupcakes.

The ingredients... I used the Betty Crocker Super Moist Triple Chocolate Fudge mix, but you can use a white or butter mix too.

1 Box of cake mix, prepared according to directions
35 peanut butter cups, unwrapped and frozen
1 stick of butter, softened
1 cup of peanut butter
4 cups of confectioners sugar
1/3 cup of milk

The Cupcakes: 
Prepare the cake mix according to the directions on the box.  Line cupcake pans with cupcake papers.  Fill each halfway with cake batter.

In the center of each cupcake batter cup, push a peanut butter cup in.  Don't let it touch the bottom.  It's alright to see the tops of the peanut butter cup (the cake will bake over it).

 Bake at 350 degrees for 18 minutes or until a toothpick inserted in the middle (not into the PB cup), comes out clean.
Let cool on cooling racks.

The Frosting:
Mix together the butter and peanut butter until smooth and a even consistency is achieved.
Add the milk.
Add the confectioners sugar, 1 cup at a time, and mix until the frosting is smooth.
Frost your cupcakes!
For the topping, I took the rest of the peanut butter cups and chopped them using a hand food processor, then sprinkled them on top.

 The End Result:

 Enjoy :)