Recipe: Tasty Easy Peanut Butter Cup Cupcakes

Easy Peanut Butter Cup Cupcakes. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. Fill paper-lined muffin cups two-thirds full.

Very finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion! In a bowl, cream the shortening, peanut butter and brown sugar. You can have Easy Peanut Butter Cup Cupcakes using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Easy Peanut Butter Cup Cupcakes

1. You need 1 box of Devils food or chocolate cupcake mix (prepared according to box directions).
2. You need 1 cup of Mini chocolate chips.
3. Prepare 24 of Miniature peanut butter cups.
4. Prepare 1 of Batch of my sisters peanut butter frosting!.
5. Prepare of frosting.
6. Prepare 1 of Peanut butter frosting - Original url: http://www.allthecooks.com/peanut-butter-frosting-3.html.

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Press a peanut butter cup into the center of each until top edge is even with batter. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Easy Peanut Butter Cup Cupcakes instructions

1. Preheat oven according to cupcake directions.
2. Add 1/2 cup miniature chocolate chips and mix well..
3. Pour batter into cupcake trays with liners.
4. Insert one miniature peanut butter cup in center of batter and gently push to bottom. Add a teaspoon of batter over the peanut butter cup if it's not covered by the batter..
5. Bake according to directions. Prepare peanut butter frosting according to directions on link provided..
6. Allow to cool..
7. Top with my sister's peanut butter frosting..
8. Pour the other 1/2 cup mini chips into a shallow dish and dip each cupcake into chips. Enjoy!.

Line muffin tin with paper liners or spray with non-stick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up. In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Place one peanut butter cup in the middle of each of the cups of batter, no need to press it down, as it will sink as the cupcakes bake.