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Paula Deens Crispy Rice Cupcakes Recipe

  • 9servings
  • 2minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB1, H, D, E
MineralsFluorine, Potassium, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter

  2. 2 (10 1/2-ounce) packages miniature marshmallows

  3. 1/2 cup creamy peanut butter

  4. 2 teaspoons vanilla extract

  5. 1 (12-ounce) box crispy rice cereal

  6. 3 (2-ounce) bottles colored sprinkles , divided

  7. 1 (16-ounce) package chocolate-flavored candy coating

  8. 4 tablespoons solid vegetable shortening

Instructions Jump to Ingredients ↑

  1. Lightly grease 2 (12-cup) muffin pans.

  2. In a large saucepan, melt butter over medium heat.

  3. Add marshmallows, and stir constantly until melted.

  4. Remove from heat; stir in peanut butter and vanilla.

  5. Add cereal and 2 bottles sprinkles, stirring until combined.

  6. Using greased hands, press into prepared pans, mounding mixture into a cupcake shape.

  7. Cool 1 hour.

  8. Remove cupcakes from pans.

  9. In a medium bowl, combine candy coating and vegetable shortening.

  10. Microwave on High, in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes total time).

  11. Dip tops of cupcakes in melted chocolate.

  12. Immediately sprinkle with remaining sprinkles.

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