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Beat peanut butter, butter, and vanilla in a small bowl with an electric beater on medium. Gradually add powdered sugar and milk while beating on low speed. When well blended, stir in mini-chocolate chips and set aside. Combine dry ingredients in large bowl. Beat in liquid ingredients on medium speed. Reserve 1/3 of batter. Divide batter evenly in 12 paper lined muffin cups. Place 1 heaping tsp. of peanut butter mixture in center of each muffin cup. Cover peanut butter mixture with reserved batter. Bake 20-25 minutes in a heated 350 F. oven. Test doneness with wooden toothpick. Remove and cool on racks. Dust with powdered sugar.
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