Chocolate-Peanut Butter Layered Cupcakes

By lisapearce

Ingredients

• INGREDIENTS
• 1 1/2 1 1/2
• cups Pillsbury BEST® All Purpose Flour
• 1/3 1/3
• cup Hershey’s® baking cocoa
• 1 1
• cup packed brown sugar
• 1 1
• teaspoon baking soda
• 1/4 1/4
• teaspoon salt
• 1/3 1/3
• cup Crisco® Pure Vegetable Oil
• 1 1
• cup water
• 1 1
• tablespoon white vinegar
• 1/2 1/2
• teaspoon McCormick® Pure Vanilla Extract
• 1 1
• LAND O LAKES® Egg
• 1 1
• package (8 oz) cream cheese, softened
• 3/4 3/4
• cup Jif® Creamy Peanut Butter
• 1/3 1/3
• cup granulated sugar
• 1/3 1/3
• cup powdered sugar
• 1/4 1/4
• cup Reese's® peanut butter chips
• 1/4 1/4
• cup Hershey’s® semi-sweet chocolate baking chips

Details

Servings 18
Preparation time 35mins
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS

* 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
* 2In 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).
* 3In 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.
* 4Spoon 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.
* 5Bake 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.