Peanut Butter Surprise

Preheat oven to 350°F. Lightly grease 30 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.

For cupcakes, combine flour, baking powder and salt in medium bowl; mix well. Set aside. Beat sugar and butter in large bowl with electric mixer at medium speed 1 minute. Add milk and vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes . Add egg whites; beat 1 minute. Stir in melted chocolate.

Spoon 1 heaping tablespoon batter into each prepared muffin cup; use back of spoon to spread batter over bottom. Place one mini peanut butter cup in center of each cupcake. Spoon 1 heaping tablespoon batter over peanut butter cup; use back of spoon to smooth out batter. (Do not fill cups more than 3/4 full.)

Bake 24 to 26 minutes or until puffed and browned at edges. Cool in pans on wire racks 10 minutes . (Centers of cupcakes will sink slightly upon cooling.) Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months.) Spread frosting over cooled cupcakes.

For white drizzle, place white chocolate in small resealable food storage bag. Microwave on HIGH 30 to 40 seconds. Turn bag over; microwave additional 30 seconds or until white chocolate is melted. Cut off tiny corner of bag; drizzle white chocolate decoratively over frosted cupcakes. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.