Peanut Butter Chocolate Cups

  • Yield 24 servings


1 3/4 cups All purpose Flour
1 1/4 cups firmly packed brown sugar
3 teaspoons Baking Powder
1 teaspoon Salt
1 cup Milk
1/3 cup Cooking Oil
1/3 cup Peanut Butter
1 teaspoon Vanilla
2 large Eggs
24 small Miniature milk chocolate-covered peanut butter Cups.


Heat oven to 350.  Line 24 muffin cups with paper baking cups.  In large bowl, combine all ingredients (except peanut butter cups) at low speed until moistened; beat 2 minutes at medium speed.  fill prepared muffin cups 2/3 full.  Press a peanut butter cup into batter until top edge is even with batter.  Bake at 350, for 18 – 28 minutes or until cupcakes spring back when touched lightly


                                     24  Cupcakes



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