Peanut Butter Cup Cupcakes - Submitted by Betsy Weber

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/4 cups packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/3 cup butter or margarine (melted)
• 1/3 cup peanut butter  (melted - can be smooth or chunky)
• 1 teaspoon vanilla extract
• 2 eggs
• 24 miniature peanut butter cups

• Optional - Chocolate frosting (pick your favorite recipe or buy it)

1. Preheat oven to 350 F degrees
2. In a large mixing bowl, cream together the shortening, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture with milk.
3. Fill paper-lined muffin cups 2/3 full with batter.
4. Press a peanut butter cup into the center of each until top edge is even with batter.
5. Bake at 350 degrees F for 18-28 minutes until cupake springs back or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. Optional - Frost with your favorite chocolate frosting
8. Nom nom nom!