Charlie Brown Cupcakes

Calling all peanut butter lovers, grab a glass of milk and get ready for peanut butter heaven.  This is a light textured peanut butter cupcake with mini chocolate chips and light peanut butter frosting.  I have also made this cupcake filled with jelly and a spoonful of jelly on top as well for a PB&J cupcake.  Kids love it. 

Charlie Brown Cupcake

1/3 cup shortening
1/3 cup creamy peanut butter
1 1/8 cups light brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1 3/4 teaspoon baking powder
1 t. salt
1 cup whole milk
1 cup mini chocolate chips  (I find mini chips better in most baked goods that are light in texture because they don't sink to the bottom)

In large mixer bowl cream the shortening, peanut butter and brown sugar until light and fluffy.  Add eggs, one at a time, mixing well after each addition.  Add vanilla.  Combine the flour, baking powder and salt in small bowl.  Add flour mixture to creamed mixture alternately with whole milk until combined.

Bake at 350 for 18-20 min.  This recipe makes 18 regular size cupcakes.

Fluffy Peanut Butter Frosting

1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
4 tablespoons whole milk

Blend butter and peanut butter with mixer.  Gradually add in powdered sugar and milk.  Beat for 2 minutes.

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