mix together topping ingredients', 'cream together shortening , peanut butter , and brown sugar', 'mix the dry ingredients , flour , cinnamon , baking powder and salt', 'add alternately to creamed mixture 1 cup of milk and the mixed dry ingredients', fill baking cups about 1 / 2 to 3 / 4's full, 'sprinkle topping on each cupcake', 'bake at 375 for 18 - 20 minutes'

creating the gift in a jar:', 'wash and thoroughly dry a 1-quart wide-mouth canning jar', 'layer the ingredients in the jar as listed above starting with the flour , baking soda , salt , baking powder , sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition', 'make the layers as level as possible', 'secure the lid and decorate as desired', 'attach the instructions for making these cookies found below', 'peanut butter cupcakes gift tag:', 'additional ingredients to be added by the recipient: 3 / 4 cup solid butter-flavored shortening , 2 / 3 cup creamy peanut butter , 3 eggs , 1 / 2 cup milk and 1 / 2 tsp vanilla extract', 'peanut butter cupcakes instructions:', 'preheat oven to 375', 'in a large bowl , combine the shortening , peanut butter , eggs , milk and extract', 'blend with electric mixer set on low speed', 'add the contents of the jar and continue to blend for 2 minutes', 'spoon the batter into papered muffin tins , filling each liner half full', 'bake for 15-18 minutes , or until a toothpick inserted in the center comes out clean', 'cool for 5 minutes in the tin , then transfer to a wire rack and cool completely', 'serve immediately or store in an airtight container for up to 5 days'

preparing the cupcakes:', 'preheat oven to 375', 'line a muffin tin with paper cups or spray with non-stick cooking spray', 'cream the peanut butter , butter , and vanilla in a large bowl until well mixed', 'gradually add the sugar to the mixture , beating until light and fluffy , about 3 minutes', 'add eggs one at a time , beating until incorporated', 'in a separate bowl , sift the flour , baking powder , and salt together', 'in three alternating batches , add the sifted ingredients and the milk to the batter', 'scrape down the sides of the bowl in between additions', 'beat until incorporated', 'fill the paper cups until just below the rim', 'place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean', 'do not overbake , check after 15 minutes', 'remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely', 'preparing the icing:', 'place the chocolate in a medium bowl and set aside', 'in a heavy 1 quart saucepan , using a wooden spoon , combine the cream , butter , and corn syrup and cook over medium heat until hot but not boiling', 'pour the cream over the chocolate and stir until blended', 'let the ganache cool for 15-20 minutes', 'one by one , carefully dip the top of each cupcake into the ganache', 'let the excess ganache drip off before flipping the cupcakes to an upright position', 'if you prefer a traditional frosting , once the frosting has reached room temperature , cover and refridgerate for 30-45 minutes', 'remove , uncover and whip until creamy'

heat oven to 350 degrees', 'place paper baking cups into each of 24 refular sized muffin cups /', 'in large bowl , beat cake mix , water , vegetable oil , eggs and peanut butter on low speed for 30 seconds and then medium sped for 2 minutes , scraping bowl occasionally', 'divide batter evenly among muffin cups', 'bake 20-25 minutes or until toothpick comes out clean', 'remove from pan to cooling rack and cool completely', 'in a medium bowl , stir together frosting and 1 / 4 cup peanut butter', 'frost cupcakes with frosting mixture and sprinkle with peanuts', 'press peanuts lightly into frosting'

in a large bowl , beat together sugar , peanut butter , brown sugar , butter and vanilla until well-combined in a smooth mixture', 'set aside', 'in a medium saucepan over low heat , melt choc chips and shortening , stirring frequently until melted and smooth', 'pour teaspoonfuls of melted chocolate into paper-lined mini muffin cups to fill about 1 / 3 way', 'drop rounded teaspoons of peanut butter mixture into each cup over chocolate', 'top peanut butter mixture with additional teaspoon or so of melted chocolate', 'chill until set', 'makes about 4 dozen'

in a large mixing bowl , cream butter , peanut butter and sugars', 'beat in the eggs , milk and vanilla', 'combine the flour , baking powder & baking soda', 'add to creamed mixture and mix well', 'cover and refrigerate for 2 hours or until easy to handle', 'on a lightly floured surface , roll out dough to 1 / 4-inch thickness', 'cut with 2-inch to 4-inch cookie cutters', 'place 2-inches apart on ungreased baking sheets', 'bake at 375 for 7-9 minutes , or until firm , and edges are golden brown', 'cool for 1 minute , before removing from pans to wire rack to cool completely', 'frost and decorate as desired'