**Be sure to use cupcake liners in the pan, because the cupcakes are so moist they will stick to the bottom of the pan. Also, natural peanut butter has a stronger taste. If you use regular PB, you might not be able to taste much of the PB because of the brown sugar.**
Ingredients:
2 cups brown sugar
1/2 cup canola oil
1 cup NATURAL peanut butter
2 eggs
1 1/2 cups milk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt
Mini Reese's PB cups
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
2. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.
3. Spoon a small amount of batter into each prepared muffin cup. Place one mini Reese's PB cup in each cup. Cover the candy with additional batter.
4. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Frosting Recipe:
1/2 cup unsalted butter, softened
1 cup creamy NATURAL peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Mini Chocolate chips
Directions:
1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
2. After frosting the cupcakes, sprinkle the top with mini chocolate chips.
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