Peanut Butter Cap n’ Crunch Cupcakes

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1 box milk chocolate cake
3 eggs, room temperature
1-1/4 cups water
1/3 cup veggie oil
1/4 cup peanut butter
1/2 cup crushed capt. Crunch cereal
Place everything in mixing bowl, beat on low for 30 seconds scrape bowl.
Beat 2 minutes on medium.
Preheat 350 degrees

Fill liners 2/3 way full and bake 17-20 minutes.
Cool on in pan 10 minutes and then place in rack until completely cool.

FROSTING
1-1/2 cups butter
1 (16oz) box powdered sugar
2 TBSP peanut butter
1/2 cup crushed captain crunch cereal
Beat until all combined and stiff.
Frost and top!
ENJOY!!;)

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