I found this recipe in anticipation of March 1 which is National Peanut Butter Lover’s Day, but we did not get them made. We had some time this afternoon so I got things started and then my first born came in to help me finish the baking process. We didn’t follow the recipe I found online exactly so I will just post what we did as I know it worked. I would imagine that you have these ingredients already so don’t wait….get up and get baking, you will be glad you did.
PB & C Cupcakes (Peanut Butter and Chocolate)
Preheat oven to 375º
Line Muffin tin with paper cups (we did 12 large and then 21 small)
In a large bowl combine and then mix on high speed until creamy
- 1/2 cup peanut butter
- 1/3 cup shortening
- 1 tsp vanilla extract
Gradually add, mixing until light and fluffy:
- 1 1/2 cups brown sugar
Add to the peanut butter mixture with the mixer running
- 2 eggs (add one at a time)
In a separate bowl combine:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
Keeping the mixer running, add the dry mixture to the batter a little at a time alternating with the milk until incorporated
- 3/4 cup milk
Now distribute the mixture amongst the paper muffin cups. For large cupcakes, fill 1/4 of the cup, place an unwrapped, upside down Hershey Kiss in the cup then fill to the 1/2 way point to allow for expansion while baking. For small cupcakes fill 1/2 full using chocolate sprinkles rather than a Hershey Kiss. (I used a Pampered Chef Rotary Grater that I’ve had for years).
We baked the large cupcakes for 18 minutes (bake until firm or a toothpick comes out clean….but don’t hit the melted chocolate when you check!)
The small cupcakes took about 9 minutes in our oven.
We removed them from the pan and let them cool on a wire rack. Then we frosted with a bit of marshmallow creme and sprinkled more chocolate shavings on top. YUM.