A Candy Bar Cupcake

Wait until you see this recipe...

I mean seriously, your mouth is going to start watering...

I'll give you the title first...

Peanut Butter Cookie Cups with White Chocolate Buttercream...

Is that peaking your interest?

How about a pic?

Okay...now read the ingredients...

(First give a big thank you to Cookies & Cups
who shared this most delectable recipe
and gave us step by step instructions with pics!)

1 package peanut butter cookie mix 

12 Reese's Cups

Make cookie dough according to directions on package.

Line muffin pan with cupcake liners and place unwrapped PB cup at the bottom.

Scoop approx 2 Tablespoons dough on top of PB cup
it will yield approx 12 cookie cups

Bake at 325 for approx 20-25 minutes until cookie is set...

Here's how they will look ~

Now here's where nirvana happens:

top with White Chocolate Buttercream.

Oh, you're welcome...

(will frost 36 cupcakes)

18 oz white chocolate chips (about a 12 oz bag and a half)

1/2 cup milk, divided in half

1 cup vegetable shortening

1 cup butter (2 sticks)

2 teaspoons vanilla extract

8 cups sifted powdered sugar (approx 2 pounds)

Cream butter and shortening with mixer

Add vanilla

Gradually beat in sugar, scraping the sides

Icing will appear dry when all sugar is in.

Add 1/4 cup milk.

Beat until fluffy on medium, approx 30 seconds.

In microwave safe bowl 

add white chocolate chips and remaining 1/4 cup milk.

Microwave on 50% power 1 minute, then stir, 

continuing with 30 intervals until chocolate is just melted.

If there are a few lumps, just give it a good stir until they lumps melt, 

DO NOT overheat, you will ruin the chocolate.

When chocolate is melted, add to the prepared buttercream.

Beat in on medium until fully incorporated.

Let cool for 15-20 minutes, then pipe on.

 

Are you running to the kitchen now?

I told you it was spectacular...

Enjoy & Happy Baking!

{images & recipe via Cookies & Cups}