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.
Peanut Butter Cups
- Prep Time 20 min
- Total 55 min
- Ingredients 10
- Servings 24
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
Instructions
-
Step1Heat 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.
-
Step2Divide 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.
-
Step3Bake 18 to 28 minutes or until tops spring back when touched near center. Cool 5 minutes; remove from muffin cups. Serve warm or cool.
Nutrition
170
Calories
7g
Total Fat
3g
Protein
23g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 170
- Calories from Fat
- 60
- 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;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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