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Peanut Butter Cheesecake Cupcakes

Jessica Knott
  • 35 minutes
  • Serves 18

INGREDIENTS

Graham Cracker Crust

1

+ 1/2 cups Honey Maid® Graham Crackers (, crumbled)

4 tbsp

sugar

1/3 cup

butter (, melted)

18

bite-size peanut butter cups

Cheesecake Filling

2 8 ounce packages

cream cheese, at room temperature

1/2 cup

creamy Skippy® Peanut Butter

1 cup

sugar

1/4 cup

all-purpose flour

1 tsp

vanilla extract

2

eggs

Topping

1 cup

softened butter

1/2 cup

cocoa powder (, sifted)

5 cups

powdered sugar

1 tsp

vanilla

3 tbsp

milk

Extra Peanut butter cups (, sliced to garnish)