This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 17.6 oz. package brownie mix with milk chocolate chunks
1/2 cup sour cream
1/3 cup canola oil
9 unwrapped mini-Reese's Peanut Butter Cups
1/4 cup Jif creamy peanut butter
1 - 16oz. can vanilla frosting
Multi-colored sprinkles (optional)
Pre-heat oven to 350 degrees. Line 9 muffin holes in 2 muffin tins with cupcake liners. At medium speed, beat brownie mix, eggs, sour cream, and canola oil until light and fluffy (3 minutes). Evenly divide the batter among the 9 cupcake liners. Place one unwrapped peanut butter cup in the center of each cupcake on top. Bake 25 minutes or until inserted toothpick comes out clean. Remove from oven and cool. Stir peanut butter into the can of vanilla frosting. Frost cupcakes and add sprinkles.