Peanut Butter Cup Cupcakes

Start to Finish: 35 minutes

Ingredients:

Cupcakes
1-3/4 cups all purpose flour
1-1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon pure vanilla extract
2 large eggs
24 miniature milk chocolate covered peanut butter cups candies

Frosting
3 cups sifted powdered sugar, divided
2/3 cup baking cocoa
1 tsp vanilla extract
1/2 cup (1 stick) butter or margarine, softened
5 to 6 Tbsp. milk, divided

Directions:
1. Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups. In a large bowl, combine all ingredients except peanut butter candies at low speed until moistened; beat 2 minutes at medium speed. Fill prepared muffin tins 2/3 full. Press a peanut butter cup candy until top edge is even with batter.
2. Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back when touched lightly.
3. Make frosting. Beat 1 cup powdered sugar, cocoa, butter, 2 Tbsp. milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth.

Servings: 24

Nutrition Facts per serving: 1,756 cal., 139.6 g total fat (31.3 g sat. fat), 29 mg chol., 1339 mg sodium, 88.4 g carbo., 16.6 g fiber, 67.7 g pro. Daily Values: 3% vit. A, 17% calcium, 31% iron