Creamy Peanut Butter-Filled Chocolate Cupcakes

By booboo2175

Ingredients

• 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup unsweetened baking cocoa
• 2 tablespoons white vinegar
• 1 teaspoon Watkins™ Original Double Strength Vanilla Extract
• 3/4 cup Jif® Creamy Peanut Butter
• 1/3 cup granulated or powder sugar
• 1/2 cup miniature semisweet chocolate chips

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 12 regular-size muffin cups with Reynolds® Baking Cups.

In large bowl, break up cookie dough. Add cocoa, vinegar, vanilla and 1/2 cup water. Beat with electric mixer on low speed 2 minutes or until well blended. Spoon about 1/4 cup batter into each muffin cup, filling about 2/3 full.

In a small bowl, beat peanut butter and sugar with electric mixer on medium speed, scraping bowl occasionally, 2 minutes or until well blended; stir in chocolate chips. Spoon or pipe 1 rounded tablespoonful peanut butter mixture in center of each muffin cup.

Bake 23 to 26 minutes or until toothpick inserted in cake around edges comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. Store in covered container.