Peanut Butter Cup Cupcakes

First off, I should say that I'm hesitant to even write this up....I was loving these cupcakes and frosting so much, but then I went to Craft Weekend, and Kimberlee made another version of this that was absolutely TO-DIE-FOR...completely negating everything I was thinking about these cupcakes.  However, Mark said that these are still post worthy, so here they are:

Press a frozen Reece's Peanut Butter Cup into your favorite chocolate cupcake batter.

Watch them bake up into these cute things...  :)

Top with amazing Peanut Butter Frosting....and another Reece's, cut in half...you can never have too much chocolate and peanut butter, right?!

Repeat.  Because you're gonna need more than one of these babies!

Here's the frosting recipe (modified from Barefoot Contessa), in case you don't have Kimberlee's (which I don't yet...key word is yet):

Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup 2% milk

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.