Cream 1/2 cup chunk-style peanut butter and 1/2 cup shortening. Gradually add 1 1/2 cups brown sugar, beating until light. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating until fluffy. Sift together 2 cups sifted all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; add alternately with 1 cup milk, beating after each addition.

Fill paper bake cups in muffin pans half full. Bake in 375 degrees for 15 to 20 minutes. Cool; frost with chocolate frosting. Makes about 2 dozen cupcakes.