Chocolate and peanut butter cupcakes

Chocolate and peanut butter cupcakes
Chocolate and peanut butter cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 Pure Vanilla Extract

  • 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

Directions

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.

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