Peanut Butter Cupcakes
Instructions:
These cupcakes are great for kids’ parties. If you prefer, omit the chocolate topping and use your favorite frosting. 13â„4 cups all-purpose flour 1 tablespoon baking powder 1â„2 teaspoon salt 1â„2 cup creamy or chunky peanut butter 1â„4 cup vegetable shortening 3â„4 cup sugar 2 large eggs 3â„4 teaspoon vanilla extract 1 cup milk 1 bar (4 ounces) semisweet or milk chocolate, cut into 18 pieces
Makes 18 cupcakes. Prep: 10 minutes Bake: 18 minutes
- Preheat oven to 350°F. Line eighteen 21â„2-inch muffin-pan cups with paper baking liners.
- In small bowl, with wire whisk, stir flour, baking powder, and salt.
- In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
- Divide batter evenly among cups. Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes. Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute. With small metal spatula, spread chocolate over tops of cupcakes. Remove from pans and cool on wire rack.