Peanut Butter Cup Cupcakes

Preheat oven to 350 degrees F.

Line 2 cupcake pans (24 count total) with paper cupcake liners.

In a large bowl, beat cake mix, eggs, buttermilk, vanilla and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Scoop batter into 24 lined cupcake tins and bake at 350 degrees F for about 30 minutes. Then remove from oven and allow to cool completely.

Microwave cream just until heated – it should be hot and foamy, about 1 minute. Remove hot cream from the microwave and add chocolate and peanut butter. Let sit for about 5 minutes to soften and melt. Whisk until smooth.

Unwrap and chop the second bag of peanut butter cups; set aside.

Now, take the cooled cupcakes and dip the top of each one into the melted chocolate mixture. Top each cupcake with a generous portion of chopped peanut butter cups.

Add sprinkles, if desired.

Yields: 20-24