PEANUT BUTTER CUPCAKES WITH FUDGE
FROSTING

1/2 c. chunky peanut butter
1/3 c. shortening
1 1/2 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Cream together the peanut butter and shortening. Gradually add the brown sugar, beating until light. Add vanilla and eggs, one at a time, beating until fluffy. Sift together 2 cups sifted all-purpose flour, 2 teaspoons baking powder and salt. Add dry ingredients alternately with milk, beating after each addition. Fill paper muffin cups half full. Bake at 375 degrees for 15-20 minutes. Frost with fudge frosting. Makes 2 dozen cupcakes.

FUDGE FROSTING:

2 1/2 c. powdered sugar
1/4 c. cocoa
1/4 tsp. salt
1/4 c. boiling water
1/4 c. butter
1/2 tsp. vanilla

Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla.