3/4 cup butter, softened
2 cups sugar
3 large eggs
1 cup creamy peanut butter
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
24 chocolate kisses
powdered sugar for sprinkling on top
Beat butter with mixer until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating after each. Add peanut butter, beating until smooth.
Combine flour, baking soda and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Spoon 2 tables batter into each of 24 paper baking cups in muffin pans. Place 1 chocolate kiss on it’s side in center of batter in each cup. Top evenly with remaining batter (about 2 tables) per cup, covering kisses.
Bake at 375 for 18 to 20 min ur until golden brown. Let cool in pans on wire racks 5 mins. Remove from pans and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temp.
*Peanut Butter-Jam Surprise Cupcakes
Prepare batter as directed. Replace kisses with1 rounded teas of your favorite jam. Follow directions as directed above to cover jam. Bake and cool as directed.
This recipe was taken from a Southern Living a few years back and our family loves these simple yummy little cupcakes.
Chocolate Castles 