Pillsbury Recommends:

Peanut Butter Cups

Prep 20 min
Total 55 min
Ingredients 10
Servings 24

Imagine your favorite peanut butter cookie crossed with a perfect cupcake and you've got the idea behind this charming recipe. Just before baking, tuck a mini-candy inside each cupcake for a creamy surprise.

By Pillsbury Kitchens

Updated December 17, 2009

Ingredients

1 3/4

cups all-purpose flour
1 1/4

cups packed brown sugar
3

teaspoons baking powder
1

teaspoon salt
1

cup milk
1/3

cup shortening
1/3

cup peanut butter
1

teaspoon vanilla
2

eggs
24

miniature chocolate-covered peanut butter cup candies, unwrapped

Steps

1

Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, beat all ingredients except peanut butter cups with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally.
2

Divide batter evenly among muffin cups, filling each 2/3 full. Press 1 peanut butter cup into batter in each cup until top edge of candy is even with batter.
3

Bake 18 to 28 minutes or until tops spring back when touched near center. Cool 5 minutes; remove from muffin cups. Serve warm or cool.

Let the kids help make these cupcakes by adding the peanut butter cups. To make these "surprise" cupcakes, frost the cooled cupcakes with chocolate frosting to hide the peanut butter cups.

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 170
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 10% Trans Fat 1/2g
Cholesterol: 20mg; 6%
Sodium: 210mg; 9%
Potassium: 110mg; 3%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 15g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;