½cupInternational Delight® REESE'S Peanut Butter Cup creamer
For the Frosting
1stick8 tablespoons unsalted butter, at room temperature
¼cupsmooth peanut butter
2 ½cupsconfectioner sugar
Fall colored sugar crystalsoptional
Over medium low heat in a small saucepan, combine creamer, whipping cream, and peanut butter flavored chips until smooth. Remove from heat and transfer to a small bowl to cool.
Refrigerate until firm. Once firm, shape into ½ tablespoon sized balls. Keep refrigerated until ready to use.To Prepare the cupcakes:
Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
Sift together sugar through baking powder. Set aside.
Whisk together oil, vanilla, buttermilk, coffee, creamer, and eggs until well combined.
Add wet ingredients to dry ingredients and using a hand mixer, blend together until well combined.
Place about 2 tablespoons batter in bottom of cupcake liner.
Place peanut butter truffle in center of batter and top with more cupcake batter until cupcake well is about ⅔ full.
Bake at 350 for 25-30 minutes or until cupcake bounces back when touched slightly. Remove from oven and cool until ready to frost.
While cupcakes are baking, prepare frosting. Cream together peanut butter, butter, confectioners sugar and whipping cream. Add the whipping cream 1 tablespoon at a time until frosting is of spreading/decorating consistency.
Frost completely cooled cupcakes and decorate with fall colored sugar crystals.