Peanut Butter Chocolate Cupcakes

By ezunich

Ingredients

• Batter:
• 1 (3 oz pkg) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tbs sugar
• 1 tbs milk
• 2 cups sugar
• 1 3/4 flour
• 1/2 cup baking cocoa
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla
• Frosting:
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 6 tbs cocoa
• 3-4 tbs milk

Details

Servings 1

Preparation

Step 1

In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.

In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).

Fill jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each. Cover with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Combine frosting ingredients: frost cupcakes. Store in the refrigerator.