• Pre-heat oven to 350 degrees and line two cupcake tins with cupcake papers.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar until light and fluffy, 2-3 minutes.
• In a medium bowl, whisk together flour, baking powder, and salt.
• Mix the dry ingredients into the mixer with the wet ingredients, alternating with the eggnog, until just combined. The batter will be quite thick, but take care not to over-mix.
• In another separate large bowl, beat the egg whites with a hand mixer (can also use a stand mixer or a whisk and a lot of arm strength!) until stiff peaks form.
• Fold the egg whites into the cupcake batter. Make sure to fold well so egg whites are completely incorporated.
• Fill cupcake tins with batter ¾ of the way to the top and then press a little chocolate peanut butter cup into the batter. Smooth batter over the top of the candy.
• Bake for 18-20 minutes, until cupcakes are beginning to turn golden around edges. Let cupcakes cool in pan for a few minutes before moving to rack to cool completely.
• Once cupcakes are completely cool, frost with eggnog frosting and top with decorations and a little straw if desired.

Eggnog Frosting

• In a large bowl with a hand mixer (can also use a stand mixer or a whisk and a lot of arm strength!), beat the butter and confectioners' sugar until fully incorporated together. Mix in eggnog until desired consistency is reached.