Ingredients
1/3 cup shortening1/3 cup peanut butter1-1/4 cups packed brown sugar2 eggs1 teaspoon vanilla extract1-3/4 cups all-purpose flour1-3/4 teaspoons baking powder1 teaspoon salt1 cup milk16 miniature peanut butter cups
Preparation
In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
