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  Tin Roof Cupcakes

3 cups all-purpose flour
1-3/4 cups sugar
1 Tbsp. baking powder
1/4 tsp. salt
1-1/4 cups milk
1/3 cup butter or margarine, softened
1/3 cup creamy peanut butter
1 tsp. vanilla
2 eggs
3/4 cup peanuts, chopped or whole
1/2 cup mini chocolate chips

   Tin Roof Sundaes are an old-fashioned soda fountain favorite, loved for their chocolate and crunchy peanut topping. These wonderful one-bowl cupcakes are as easy as a mix, but with so much more flavor! Peanut butter adds exceptional richness to the little cakes. Stir up a batch for the next bake sale—they’ll go at a premium price.

   Preheat oven to 375 degrees. In large mixing bowl, stir together flour, sugar, baking powder, and salt. Add milk, butter, peanut butter, and vanilla and beat with mixer at medium speed until blended, then at high speed for 2 minutes. Add eggs and beat at high speed another 2 minutes. Spoon batter into oiled, sprayed, or paper bake cup lined muffins tins, filling each 2/3 full. Scatter 1 Tbsp. peanuts and 2 tsp. mini chocolate chips over top of each cupcake. Bake until bamboo skewer or cake tester comes out clean, about 25 to 30 minutes. Turn out of muffin tins and stand on wire racks to cool. Makes 1 dozen (3-1/2-inch) muffins or 18 (2-3/4-inch) muffins.

 


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