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Crispy Cupcakes Recipe


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     Crispy Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   18

1/4 cup (1/2 stick) plus 2 tablespoons butter, divided
1 package (10 1/2 oz.) marshamallows
1/2 cup creamy peanut butter
6 cup crisp rice cereal
1 cup bittersweet or semisweet chocolate chips
1 1/2 cups powdered sugar
1/4 cup milk

1) Spray 13x9-inch baking pan with nonstick cooking spray. 2) Microwave 2 tablespoons butter in large microwavable bowl on high for 30 seconds or until melted. Add marshmallow; stir until evenly coated. Microwave on high for 1 minute; stir. Microwave for 45 seconds; stir until melted and smooth. Stir in peanut butter until well blended. Add cereal; stir until blended. 3) Spread mix in prepared pan, using waxed paper to spread and to push into even layer. Let stand for 15 to 20 minutes or until set.
4) Meanwhile, place remaining 1/4 cp butter and chocolate chips in medium microwavable bowl. Microwave on igh for 40 seconds; stir. Microwave at additional 15-second intervals until melted and smooth. Gradually beat in powdered sugar and milk until well blended. Refirgerate until ready to use.
5) Spray 1 1/2-inch round cookie or buscuit cutter with nonstick cooking spray; cut out 36 circles from cereal. Place small dap of frosting on top of 18 circles; top with remaining 18 circles, pressing mix down firmly. Place in paper baking cups, if desired.
6) Place remaining chocolate frosting in piping bag fitted with small round tip; pipe frosting on top of cupcakes.

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