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Peanut Butter Cup Cupcakes
SUBMITTED BY:
Heidi Harrington
"'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.'"
RECIPE RATING:
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(16)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/3 cup shortening
1/3 cup peanut butter
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Aug. 11, 2008 by
MARIAM
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MARIAM
Aug. 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!
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6 users found this review helpful
these were so good! Moist and delish. I followed the recipe exactly, except that I used butter...
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Reviewed on Mar. 7, 2007 by Barbara B.
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Barbara B.
Mar. 7, 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!
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6 users found this review helpful
Thanks for this wonderful recipe! So nice to not have to ice the cupcakes! My family loved...
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Reviewed on Nov. 20, 2006 by KAREN
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KAREN
Nov. 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
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3 users found this review helpful
I loved them. Made them for my daughter's third birthday. I did ice them with peanut butter...
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Reviewed on Aug. 25, 2007 by F18NavyWife
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F18NavyWife
Aug. 25, 2007
Excellent! You can't go wrong with this recipe. My son loved them!
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2 users found this review helpful
Excellent! You can't go wrong with this recipe. My son loved them!
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Reviewed on Jun. 3, 2007 by
Stephanie
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Stephanie
Jun. 3, 2007
These were so good and drizzle chocolate on top and makes the presentation even better!!
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2 users found this review helpful
These were so good and drizzle chocolate on top and makes the presentation even better!!
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Reviewed on Sep. 26, 2008 by
kelcampbell
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kelcampbell
Sep. 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.
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1 user found this review helpful
Well I don't know if I did something wrong, but while the flavour of these was good, the...
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Reviewed on Aug. 14, 2008 by
Chasta
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Chasta
Aug. 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!
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1 user found this review helpful
These turned out great! I used butter instead of shortening. I'm sending them with my husband...
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Reviewed on Sep. 11, 2007 by ndomanico
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ndomanico
Sep. 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.
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1 user found this review helpful
I changed it slightly to suit my needs. I added more peanut butter and a little more flour so...
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Reviewed on Sep. 2, 2008 by
Barb A.
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Barb A.
Sep. 2, 2008
These are delicious - I made them just as directed by Heidi (even making 16 cupcakes). I agree it helps to heat them up if they last beyond the day of making them, however, no one complained when they weren't :-). Thanks for the recipe.
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0 users found this review helpful
These are delicious - I made them just as directed by Heidi (even making 16 cupcakes). I agree...
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Reviewed on Aug. 24, 2008 by scw23
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scw23
Aug. 24, 2008
fabulous! only change was i used margarine instead of shortening, and didn't add any salt. i will definitely make these again; my roommate and i both agree you must have a big glass of milk with them! thanks for the recipe!
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0 users found this review helpful
fabulous! only change was i used margarine instead of shortening, and didn't add any salt. i...
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