Directions

• 1. Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
• 2. Beat peanut butter, shortening, brown sugar and vanilla in medium bowl on medium speed of electric mixer until creamy. Add egg; beat well. Stir together flour, baking powder and salt; add alternately with milk to peanut butter mixture, beating until well blended. Fill muffin cups 3/4 full with batter; lightly press one mini peanut butter cup into center of each batter-filled muffin cup, leaving chocolate partially uncovered by batter.
• 3. Bake 12 to 14 minutes or until top springs back when center is lightly touched. Cool in pan on wire rack about 10 minutes. Remove from pan to wire rack; cool completely. Frost with PEANUT BUTTER CREME FROSTING. Garnish each frosted minicake with mini peanut butter cup or mini peanut butter cup half. About 3 dozen minicakes.
• PEANUT BUTTER CREME FROSTING
• 1 can (12 oz.) ready-to-spread fluffy white frosting
• 1/2 cup REESE'S Creamy Peanut Butter
• 1 teaspoon vanilla extract
• Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy. About 2 cups frosting.