- 1/3 cup shortening
- 1/3 cup peanut butter
- 1-1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1-3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 16 miniature peanut butter cups
- 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. Yield: 16 cupcakes.
Reviews for Peanut Butter Cup Cupcakes
"It works just as well if you push a peanut butter cup into the cupcake just as it comes out of the oven. This way they don't melt in the oven. SJS9"
"Really good cupcakes! I love all things peanut butter so I increased the peanut butter to 1/2 cup. Absolutely delicious and these are great to send into school with the little ones for the birthday treat for the class."
"I agree with mindtraveler...can't pack this kind of food in their school lunch. Sad. These look delicious so I have given 5 stars as I will have these on my list for when the grands come to visit."
"I've made cupcakes like this before but without adding peanut butter. My granddaughter is allergic to peanuts so I used Rollo chocolate covered caramels in place of the peanut butter cups. Different taste but same idea and she loved them."
"Make with Brownie Mix - they are even better."
"These look yummy, however taking them to school with the "school police" will probably dump them as having to many calories! Wish they would mind thier own business! Anything over 200 calories is a no no, at least in Ohio."
"I purchase cookie dough, slice then cut in half or 4ths (depending on size) roll in soft ball, put in muffin tin and bake. When you take them out of the oven, pop a miniature peanut butter cup in center and push down but not through the bottom. Cool and enjoy. I use choc. chip dough."
"Re: Black Lady's concern about allergies. I understand about peanut allergies, as our twin daughters have it. However, substituting cream cheese for peanut butter doesn't address the peanut butter cups in the center. Substituting for that ingredient then changes the cupcake to a "Not Peanut Butter Cupcake. Kind of defeats the purpose, however. If you're not allergic to almonds or hazelnuts, then perhaps almond or hazelnut butter would suffice with a chocolate candy with one of those nuts in the center. Good luck. I haven't tried this recipe but I'm submitting a 5-star rating because of the concept and to submit a review."
"These are one of my son's faves; for a quicker version, I sometimes use a package of peanut butter cookie mix instead. Roll into a ball and plop in a RPB cup. Yum!"
"I just made a test batch of these cupcakes. They turned out fantastic. I will definitely make these for an upcoming bake sale. I love that they don't need frosting so they will be easier to wrap for the sale."