Peanut Butter Cup Minicakes

Name: Peanut Butter Cup Minicakes
Ingredients: 1/4 cupREESE'S Creamy Peanut Butter; 2 tablespoonsshortening; 1/2 cuplight brown sugar packed; 1/2 teaspoonvanilla extract; 1 egg; 3/4 cupall purpose flour; 1-1/4 teaspoonsbaking powder; 1/8 teaspoonsalt; 2/3 cupmilk; 1-1/3 cupsREESE'S Peanut Butter Cups Minis (8-oz. pkg.) , divided; PEANUT BUTTER CREME FROSTING (recipe follows)

Double the peanut butter, half the size. These seriously flavorful mini peanut butter cupcakes are topped with a smooth and sweet peanut butter icing. Add a REESE'S Peanut Butter Cup Miniature to the top for a chocolate and peanut butter finish.

SKILL LEVEL

Beginner

PREP

10 min

BAKE

12 min

Ingredients

Amount Per Serving

% DV *

Calories

280

Calories from Fat

130

Total Fat

15 g

23% DV

Saturated Fat

4 g

20% DV

Trans Fat

1 g

Cholesterol

15 mg

5% DV

Sodium

180 mg

8% DV

Total Carbohydrates

32 g

11% DV

Dietary Fiber

2.0 g

8% DV

Sugars

24 g

Protein

5 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

4% DV

Amount Per Serving

% DV *

Calories

280

Calories from Fat

130

Total Fat

15 g

23% DV

Saturated Fat

4 g

20% DV

Trans Fat

1 g

Cholesterol

15 mg

5% DV

Sodium

180 mg

8% DV

Total Carbohydrates

32 g

11% DV

Dietary Fiber

2.0 g

8% DV

Sugars

24 g

Protein

5 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

4% DV

1/4 cup

REESE'S Creamy Peanut Butter

2 tablespoons

shortening

1/2 cup

light brown sugar packed

1/2 teaspoon

vanilla extract

egg

3/4 cup

all purpose flour

1-1/4 teaspoons

baking powder

1/8 teaspoon

salt

2/3 cup

milk

1-1/3 cups

REESE'S Peanut Butter Cups Minis (8-oz. pkg.) , divided

PEANUT BUTTER CREME FROSTING (recipe follows)

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.

Peanut Butter Cup Minicakes

Ingredients

Directions

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