Recipes and Cooking Peanut Butter Cup Cupcakes 3.9 (8) Add your rating & review Let children choose their favorite flavor of jam for topping these incredibly rich and wonderful peanut butter cupcakes. To make 2/3 cup of graham cracker crumbs, place 6 whole crackers in a zip-top plastic bag and crush them with a rolling pin. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cool Time: 20 mins Bake Time: 18 mins Total Time: 1 hrs 23 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients 1 ⅓ cup all-purpose flour ⅔ cup graham cracker crumbs 1 tablespoon baking powder 1 cup creamy peanut butter ⅓ cup shortening 1 ⅓ cup sugar 2 eggs 1 teaspoon vanilla 1 cup milk 24 bite-size chocolate-covered peanut butter cups Raspberry or strawberry jam Directions Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, graham cracker crumbs, and baking powder; set aside. In a very large mixing bowl beat peanut butter and shortening with an electric mixer on medium speed until combined. Gradually add sugar, beating on medium speed until well combined. Beat in eggs and vanilla. Alternately add flour mixture and milk to peanut butter mixture, beating on low speed after each addition just until combined. Spoon a rounded tablespoon batter into each prepared muffin cup. Unwrap peanut butter cups and place 1 in each muffin cup on top of the batter. Spoon remaining batter into muffin cups to cover peanut butter cups. Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted near edges comes out clean (cupcakes may have a slight indentation). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups; cool thoroughly on wire racks. Spoon a small amount of jam on top of each cupcake. Makes 24 cupcakes. Andy Lyons Rate it Print Nutrition Facts (per serving) 295 Calories 15g Fat 38g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 295 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 21mg 7% Sodium 139mg 6% Total Carbohydrate 38g 14% Total Sugars 28g Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.