Freeze Reese's Peanut Butter Cup Miniatures for 1 hour.
Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
Make chocolate cake batter per boxed cake mix instructions.*
Scoop batter into cupcake liners, no more than a scant ⅔ full. Press a Reese's Peanut Butter Cup Miniature down slightly into the batter; no need to cover up candy.
Bake cupcakes as directed on the back of the boxed cake mix. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
For Peanut Butter Buttercream
In a large bowl using an electric mixer, cream butter and peanut butter until creamy and smooth. Add vanilla extract and salt; mix until combined.
Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.
Frost using a decorating tip or spatula onto cooled cupcakes. Top with a Reese's Peanut Butter Cup Minis. Eat & Enjoy!
* Follow cupcake ingredients and baking instructions per boxed cake mix.Store Reese's Peanut Butter Cup Cupcakes in an airtight container; will keep for 3+ days.Store Peanut Butter Buttercream in airtight container in refrigerator for 1 week. When you are ready to use, bring to room temperature and re-whip.
Reese's Peanut Butter Cup Cupcakes | https://sarahsbakestudio.com/reeses-peanut-butter-cup-cupcakes/