Crispy Rice Cupcakes

• 6 tablespoons butter
• 2 (10 1/2 ounce) packages miniature marshmallows
• 12 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 (12 ounce) box crispy rice cereal
• 3 (2 ounce) bottles colored sprinkles, divided
• 1 (16 ounce) package chocolate-flavored candy coating
• 4 tablespoons vegetable shortening

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.

butter, marshmallows, peanut butter, vanilla, crispy rice cereal, colored sprinkles, coating, vegetable shortening

Taken from www.food.com/recipe/crispy-rice-cupcakes-324773 (may not work)