1 3/4 c. all-purpose flour
1 1/4 c. brown sugar
3 tsp. baking powder
1 tsp. salt
1 c. milk
1/3 c. shortening
1/3 c. peanut butter
1 tsp. vanilla
2 eggs
24 mini peanut butter cups

Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups.

Lightly spoon flour mixture into measuring cup; level off.

In large bowl, combine all cupcake ingredients except peanut butter cups at low speed until moistened. Beat 2 minutes at medium speed.

Fill muffin cups 2/3 full. Press peanut butter cup into batter until top edge is even with batter. Bake at 350 degrees F. for 18 to 2 minutes or until cupcake springs back. Makes 24 cupcakes.