1 3/4 c. all purpose flour
1 1/4 c. brown sugar, firmly packed
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 miniature milk chocolate covered peanut butter cups

Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. Lightly spoon flour into measuring cup. In large bowl, combine all cupcake ingredients except peanut butter cups at low speed until moistened. Beat 2 minutes at medium speed. Fill muffin tins 3/4 full. Press peanut butter cup into batter until top edge is even with batter. Bake at 350 degrees for 18 to 28 minutes or until cake springs back when lightly touched. Serve warm or cool. Yield: 24 cupcakes.