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Reviewed: Aug. 15, 2008

This is a great recipe. The kids loved helping even the baby could help. I did like the caramel cups better then the peanut butter. The recipe did make 20 cupcackes. We will be making this one again.

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BOOSAYKY

	Home Town: Toronto, Ontario, Canada
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Reviewed: 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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i would give these cupcakes a five for presentation and a three for flavor. They are great right out of the oven but the next day they were quite dry. I drizzled chocolate on top as suggested by other reviewers and they are just beautiful. Just have a glass of milk handy.

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cheryl

	Cooking Level: Intermediate Home Town: Rochester, New Hampshire, USA Living In: Dover, New Hampshire, USA
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Reviewed: 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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MARIAM

	Cooking Level: Intermediate Living In: Scarborough, Ontario, Canada
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Reviewed: Jul. 29, 2008

I made these for my family and they were a hit. My family were still looking for these cupcakes after they were all gone.

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Chrissie


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Reviewed: Jul. 24, 2008

Just made these! Followed the recipe exactly, and they turned out sooo delicious. Most ideal time to eat is about 15 minutes out of the oven, but they taste great once they're cold too, plus they can be nuked in the microwave too! =)

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sweets86

	Cooking Level: Intermediate Living In: Scarborough, Ontario, Canada
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Reviewed: Oct. 18, 2007

I love this recipe. I don't care a lot for regular cupcakes, so this recipe looked like a good one to try. They turned out great!

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butterflyrain83


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Reviewed: 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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ndomanico


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Reviewed: Aug. 25, 2007

Excellent! You can't go wrong with this recipe. My son loved them!

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F18NavyWife

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2007

These are dangerously addicting. Thanks for the recipe - it's a new family favorite!

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ERINPOTTER


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Reviewed: Jun. 3, 2007

These were so good and drizzle chocolate on top and makes the presentation even better!!

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Stephanie

	Cooking Level: Expert Living In: Galt, California, USA
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Reviewed: 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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Barbara B.


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Reviewed: 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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KAREN


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