Crumble your cake into a large bowl. Add about ¾ can of frosting for an entire 9x13” cake. You can adjust your amount accordingly. You will not need an entire cake for these cupcakes, but you can freeze cake ball mixture if you have leftover. Otherwise, if you don’t want to freeze leftover, start with about ¼ of a cake and ¼ cup of frosting.

Form into 1” balls and freeze until ready to use in cupcakes.

Preheat oven to 350°. Line muffin cups with liners (about 18).

Whisk together flour, baking powder, and salt. Set aside.

Using a stand mixer, beat together brown sugar, butter, and vanilla. Add peanut butter beating until well blended. Add eggs, one at a time, beating after each addition. Add milk. Slowly add the flour mixture and beat until combined, do not overmix.

Place about one tablespoon of batter in each muffin cup. Place a frozen cake ball on top and add another tablespoon of batter. Bake 20-25 minutes, until the cupcakes begin to brown and spring back when touched. Let cool completely before icing.

Beat butter with a hand mixer until soft. Slowly add cocoa and beat until mixed. Slowly add powdered sugar. Mix in vanilla and just enough heavy cream to get your desired consistency. Frost cupcakes and top with a mini peanut butter cup.