Categories: Desserts

Ingredients

• 13/4 cups flour
• 11/4 cup medium brown sugar
• 1 tbl. baking powder
• 1/4 tsp. salt
• 1 cup milk
• 1/2 cup creamy peanut butter
• 6 tbl. butter, at room temperature
• 6 (2-inch) peanut butter cups
• 1 recipe Peanut-Butter Frosting
• 1 (3.5oz) bar bittersweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees. Line a 6-cup jumbo muffin pan with paper liners.

2. In a mixing bowl, combine flour, brown sugar, baking powder, and salt with an electric mixer at medium low speed. (Don’t worry if a few brown sugar lumps remain.)

3. Add milk, peanut butter, butter, and vanilla, beating for 1 minute at medium-low speed.

4. Add eggs, beating for 1 1/2 minutes at medium-high speed.

5. Divide batter among prepared muffin cups. Press a peanut-butter cup into center of each muffin cup. Smooth batter to cover peanut-butter cups.

6. Bake for 30-35 minutes, or until tops of cupcakes are light brown and firm to the touch when lightly pressed. Cool for 10 minutes before removing from the pan. Cool for at least 5 minutes more before frosting.

7. Frost cupcakes with a generous amount (approximately 3/4 cup each) of frosting.

8. Place chocolate in microwave-safe bowl. Heat chocolate in microwave on HIGH in 30-second intervals until melted, stirring often. Drizzle melted chocolate over frosted cupcakes.

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