Reese’s Fluffernutter Cupcakes

For the cupcakes:

Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners. Set aside.

In a mixing bowl combine water, oil, and eggs. Add the dry cake mix and beat for 1 minute on low. Add the peanut butter and sour cream and beat on medium for 2 more minutes. Place a whole unwrapped Reese’s Peanut Butter Cup in the bottom of each cupcake liner. Fill liners 3/4 full and bake at 350 F for 18 minutes. Cool completely before frosting. Top with frosting and sprinkles.

For the frosting:

In a mixing bowl beat the butter, Marshmallow Fluff, vanilla and salt until creamy. Slowly add the powdered sugar until completely mixed in.