To make the sponge cream together the butter and caster sugar

Then add the eggs and peanut butter and whisk them in

Then mix in the self raising flour

Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk

Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream