Crispy Rice Cupcakes

Directions

1. 1
   Lightly grease 2 (12-cup) muffin pans.
2. 2
   In a large saucepan, melt butter over medium heat.
3. 3
   Add marshmallows, and stir constantly until melted.
4. 4
   Remove from heat; stir in peanut butter and vanilla.
5. 5
   Add cereal and 2 bottles sprinkles, stirring until combined.
6. 6
   Using greased hands, press into prepared pans, mounding mixture into a cupcake shape.
7. 7
   Cool 1 hour.
8. 8
   Remove cupcakes from pans.
9. 9
   In a medium bowl, combine candy coating and vegetable shortening.
10. 10
    Microwave on High, in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes total time).
11. 11
    Dip tops of cupcakes in melted chocolate.
12. 12
    Immediately sprinkle with remaining sprinkles.