Ingredients：
For the Peanut Butter Cupcakes
1 white cake mix
3/4 cup water
1/3 cup oil
4 eggs
1/3 cup creamy peanut butter
1/3 cup greek yogurt
24 Reese's peanut butter cups
For the Marshmallow Butter Cream
1 cup butter, softened
1 (7 oz.) jar marshmallow cream
3 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
chocolate sprinkles
Instructions：
n 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 yogurt and beat on medium for 2 more minutes.
Unwrap the peanut butter cups and place into the bottom of each cupcake liner. Fill cupcake liners 3/4 full and bake at 350* for 18 minutes. Cool completely.
In a mixing bowl beat the butter, marshmallow cream, vanilla, and salt until creamy. Slowly add the powdered sugar until completely mixed in. Frost cupcakes and top with sprinkles. Makes 24 cupcakes.
For the Peanut Butter Cupcakes
1 white cake mix
3/4 cup water
1/3 cup oil
4 eggs
1/3 cup creamy peanut butter
1/3 cup greek yogurt
24 Reese's peanut butter cups
For the Marshmallow Butter Cream
1 cup butter, softened
1 (7 oz.) jar marshmallow cream
3 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
chocolate sprinkles
Instructions：
n 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 yogurt and beat on medium for 2 more minutes.
Unwrap the peanut butter cups and place into the bottom of each cupcake liner. Fill cupcake liners 3/4 full and bake at 350* for 18 minutes. Cool completely.
In a mixing bowl beat the butter, marshmallow cream, vanilla, and salt until creamy. Slowly add the powdered sugar until completely mixed in. Frost cupcakes and top with sprinkles. Makes 24 cupcakes.
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