Crispy Rice Cupcakes

I found this recipe in Paula Deen's latest issue of Best Desserts.  Mr. J's 'rents were coming to town in the afternoon and I thought I would make some treats.  I liked them but Mr. J said they were just ok.  He's not a big fan of rice crispy treats in general though.  Hopefully you like them!

Ingredients:
6 tablespoons butter
2 (10.5 oz) packages of mini marshmallows OR 2 (7 oz) jars of marshmallow crème
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 (12 oz) box crispy rice cereal
3 (2 oz) bottles of multicolored sprinkles (I only bought 2)
1 (16 oz) package of chocolate flavored candy coating, melted

Spray 18 muffin cups w/ nonstick cooking spray. 

In a large saucepan, melt butter over medium low heat.  Add marshmallows and cook, stirring constantly, until melted and smooth.  Remove from heat; stir in peanut butter and vanilla.

Add cereal and 2 bottles of sprinkles, stirring gently until combined. 

Using greased hands, press mixture evenly into prepared muffin cups, mounding mixture into a cupcake shape. I hate getting my hands dirty, even when I bake. So, I used two large serving spoons to scoop the mix into 2 muffin pans and 1 mini muffin pan.

Cool for at least 1 hour. Remove cupcakes from pans.

Dip tops of cupcakes in melted candy coating immediately top with remaining sprinkles. I was too lazy to coat the treats in chocolate this time.

Substitutions: For a salty-sweet combination, sprinkle finely crushed potato chips or chopped roasted peanuts over Crispy Rice Cupcakes instead of colored sprinkles.

How do you like to eat your rice crispy treat?