- 18
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/3 cup baking cocoa
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Pure Vegetable Oil
- 1 cup water
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla
- 1 egg
- 1 package (8 oz) cream cheese, softened
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1/4 cup peanut butter chips
- 1/4 cup semi-sweet chocolate baking chips
Preparation
Step 1
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
You don't have to layer the filling, just fill the cupcake paper 1/2 full then dropped a walnut size ball of peanut butter filling, and top it off with another layer of cake batter to make 2/3 full.
Nutritional Information
1 Cupcake: Calories 260 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 21g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 2