Temperature: 375 ° F
Ingredients
- 2 cups cake flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa
- 1 1/4 cups milk
- 3/4 cup solid shortening
- 3 eggs (extra large)
- 1 1/4 teaspoons baking soda
- 1 teaspoon double acting baking powder
- 1/2 cup peanut butter chips or morsels
- 1 jar (16 ounces) smooth peanut butter
Instructions
Your kids will love these! (As a matter of fact, so will you!)
Preheat oven to 375 degrees. Prepare your La Forme muffin pan by lightly brushing on a layer of melted butter. Let firm in refrigerator while preparing recipe. Or, line pan with paper liners.
In a large bowl of an electric mixer, place all ingredients except peanut butter chips and peanut butter. Blend at low speed for 2 minutes, scrape sides of bowl, and mix at high speed for 6 minutes. Blend in peanut butter chips with fork.
Spoon batter into cupcake pans, filling each 1/2 full.
Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted in the center comes out clean and dry. Remove from oven and cool in pan for 10 minutes before turning out. Cool completely after removing from pan.
Place room temperature peanut butter into a 12-inch size pastry bag with a #12 open tip (1/4-inch). Insert tip into center of cupcake and squeeze bag until peanut butter reaches the top of cupcake. Remove pastry tip from cupcake and repeat with other cupcakes.
Hint: Chunky peanut butter will clog the pastry tip. Make sure to use smooth peanut butter at room temperature.
Yield: 24 cupcakes
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