Peanut Butter Cup Cupcakes

I got this recipe from a Taste of Home cookbook years ago, and these are officially my favorite cupcakes ever. The PB cups act as a frosting, so these are a nice quick & easy option. I actually prefer the Wal-Mart brand PB cups to Reese's, because I think the smoother texture of the peanut butter works better for this particular recipe. (Don't be hating, now!)

Peanut Butter Cup Cupcakes

1/3 c shortening
1/3 c peanut butter
1 1/4 c brown sugar, packed
2 eggs
1 tsp vanilla
1 3/4 c flour
1 3/4 tsp baking powder
1 tsp salt
1 c milk
16 mini PB cups

Preheat oven to 350. In a mixing bowl, cream the shortening, peanut butter, and brown sugar. Add eggs and vanilla, mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Fill paper-lined muffin cups with 1/4 cup batter. Unwrap peanut butter cups and place in center of batter till the top of the cup is level with the batter. Bake 22-24 minutes or until toothpick inserted at an angle toward the center comes out clean.