REESE’S Chocolate Lava Cupcakes

Heat oven to 350F. Line muffin cups (2 ½ inches in diameter) with paper baking cups.

Cut 4 peanut butter cups in six pieces per cup. (Tip: Place peanut butter cups into the freezer 30 minutes or overnight to make cutting easier.)

Beat ¼ cup peanut butter, 2 tbsp butter, ½ brown sugar and ½ tsp vanilla in medium bowl on medium speed until creamy.

Add 1 egg; beat well.

Stir together 1 cup flour, 1 ¼ tsp baking powder and ¼ tsp salt; add alternately with 2/3 cup milk to peanut butter mixture, beating until well blended.

Fill muffin cups ¾ full with batter; lightly press one peanut butter cup piece into the center of each batter-filled muffin cup.

Using a toothpick or spoon batter over peanut butter cup until the top does not show.

Bake 12 to 14 minutes or until top springs back when center is lightly touched.

Cool in pan on wire rack about 10 minutes.

Remove from pan to wire rack; cool completely. Frost with frosting.