Quick-fill Peanut-Butter Cupcakes

March 1, 1974

February 20, 2008

1 and 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup creamy or chunky-style peanut butter

1/4 cup (1 and 1/2 sticks) margarine, softened

1 cup firmly packed light brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1 cup (6-oz package) semisweet chocolate morsels

Mix flour, baking powder and salt, set aside. In bowl of electric mixer. Mix together peanut butter and margarine, until creamy. Gradually stir in sugar. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk, blending until smooth.

Grease 18 (2 and 1/2-inch) muffin cups or line cups with paper liner. Spoon heaping tablespoon batter into each prepared muffin cup. Make slight well in each and fill with 10 to 12 chocolate morsels, cups should be about 3/4 full. Top with another heaping tablespoon batter. Bake in 35-degree oven for 25 to 30 minutes or until cupcakes spring back when lightly touched. Makes 18 cupcakes.