'Kids love these rich, yummy cupcakes in school lunches or at parties,' notes Heidi Harrington of Steuben, Maine. 'They're so easy to make because the mini peanut butter cups eliminate the need to frost them.'

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

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  • 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 degrees F 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.

Nutrition Facts

242 calories; protein 4.9g; carbohydrates 33.6g; fat 10.4g; cholesterol 24.9mg; sodium 267.9mg. Full Nutrition
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Reviews (49)

Rating: 5 stars
08/11/2008
these were so good! Moist and delish. I followed the recipe exactly, except that I used butter instead of shortening. Also, my brown sugar, was pure sugar cane brown sugar. Turned out awesome!! Everyone loved it. It did make way more than 12 cupcakes. I guess if we were using the jumbo muffin tin, it should make only 12. In the medium ones, I got 12, plus was able to fill 24 mini cupcakes out of the batter. I ran out of peanut butter cups, so I used caramilk squares and milk chocolate squares,(after running out of caramilk!). They were all perfectly delicious! Thanks so much for the recipe! Read More
(29)
Rating: 5 stars
11/20/2006
I loved them. Made them for my daughter's third birthday. I did ice them with peanut butter icing I made with peanut butter, some shortening and powdered sugar and them topped them with shaved chocolate. yum yum Read More
(19)
Rating: 5 stars
03/07/2007
Thanks for this wonderful recipe! So nice to not have to ice the cupcakes! My family loved these and I plan to make lots more this weekend for a play that my daughters are involved with. I used natural peanut butter, butter in place of the shortening and freshly ground whole wheat flour and the texture was still nice and moist! This will definitely be a family tradition for us! Many thanks! Read More
(16)
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Rating: 5 stars
06/03/2007
These were so good and drizzle chocolate on top and makes the presentation even better!! Read More
(13)
Rating: 5 stars
09/11/2007
I changed it slightly to suit my needs. I added more peanut butter and a little more flour so it would hold a chocolate kiss in the center. It worked out great. Read More
(8)
Rating: 5 stars
08/14/2008
These turned out great! I used butter instead of shortening. I'm sending them with my husband for his work crew - you know how well men, chocolate and peanut butter go together! Read More
(7)
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Rating: 3 stars
02/25/2011
I had the same texture that some others had with the cake being very crumbly. I followed the ingredients and directions as listed, so next time I will probably use butter beat the eggs in by hand, and just mix wet and dry ingredients instead of alternating to make a little denser cake. Otherwise, the flavor was okay and my kids liked them. Read More
(6)
Rating: 5 stars
03/14/2011
These cupcakes were great! They were super moist and a nice alternative to regular cupcakes. I found that 22 minutes was the perfect amount of time. I also didn't have shortening, so I just used 6 tbsp of softened butter and they still tasted amazing. Read More
(6)
Rating: 2 stars
09/26/2008
Well I don't know if I did something wrong, but while the flavour of these was good, the texture was extremely crumbly. I didn't use any muffin liners, and the cupcakes were really hard to get out of the pan and I ended up breaking probably 50% of them. This recipe makes a lot - I made 12 regular sized cupcakes and 24 mini cupcakes. For the mini's, I just cut my PB cups in half and that seemed to work out just fine. All in all - good flavour, but not likely that I'll make them again considering how difficult they were to get out of the pan. Read More
(6)