Ingredients:

Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reeses Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Cocoa Processed with Alkali, Corn Starch, Vegetable Oil (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed Oil). Contains 2% or Less of: Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Nonfat Milk, Distilled Monoglycerides, Color Added, Dicalcium Phosphate, Locust Bean Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Calcium Acetate, Natural and Artificial Flavor.

Directions:

Instructions: Includes: Cupcake Mix, Filling MixYou Will Need:For Cupcake Batter Cup Water + Cup Vegetable Oil + 2 Eggs + 12 Paper Baking CupsFor Peanut Butter Filling2 Tablespoons Butter, Softened (Not Melted) + 4 Teaspoons MilkFor Cupcakes1. Heat oven to 350F (or 325F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups.2. Stir Cupcake Mix, water, oil and eggs in medium bowl 2 minutes, using whisk or fork, until smooth. Spoon cup batter into each cup (about full).3. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before filling, about 30 minutes. Meanwhile make Peanut Butter Filling.For Peanut Butter Filling4. Beat Peanut Butter Mix, softened butter and milk in small bowl on low speed 30 seconds then on medium speed 1 minute scraping bowl occasionally.5. Spoon filling into pastry bag (place bag in tall glass so filling bag will be easier). Cut inch from tip of pastry bag.6. Insert tip of pastry bag into top of each cupcake and squeeze small amount of filling (about 1 tablespoon) into center.High Altitude (35006500 ft): Make 15 cupcakes.