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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 18 |
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These cupcakes are almost instantly frosted. Kids love to make these as well as eating them! Ingredients:
1 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup peanut butter (creamy or chunky) |
1/4 cup vegetable shortening |
3/4 cup sugar |
2 large eggs |
3/4 teaspoon vanilla extract |
1 cup milk |
1 (4 ounce) semisweet chocolate or 1 (4 ounce) milk chocolate, cut into 18 pieces |
Directions:
1. Preheat oven to 350 degrees F.
2. Line eighteen 2 1/2-inch muffin cups with paper baking liners.
3. In bowl, combine flour, baking powder and salt.
4. In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
5. Add sugar and beat until light and fluffy, about 3 minutes.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
9. Divide batter evenly among cups.
10. Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
11. Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
12. With small metal spatula, spread chocolate over tops of cupcakes.
13. Remove from pans and cool on wire racks.
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