These are no ordinary cupcakes. Each alluring peanut butter and chocolate creation has a REESE'S Dark Chocolate Peanut Butter Cup in their center. And best of all: they’re no-fuss. So you can bake up an impressive batch without breaking out the icing bag.
Heat oven to 375° F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups, if desired.
Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. (if necessary, refrigerate dough about 15 minutes or until firm enough to handle.) Shape dough into 40 equal balls (about 1 inch each); place one in each paper-lined or ungreased muffin cup. Do not flatten.
Bake 10 to 12 minutes or until puffed and set. Remove from oven; immediately press peanut butter cup in center of each cookie. Cool completely in pan on wire rack.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.