Chocolate Peanutbutter Cupcakes

16 ingredients
5 steps

Ingredients

  • 1 1/2 cups all purpose flour Pillsbury BEST
  • cocoa cup HERSHEY'S
  • 1 cup brown sugar packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Crisco Pure Vegetable Oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla
  • 1 egg EGGLAND'S BEST
  • 8 ounces cream cheese softened
  • 3/4 cup Jif Creamy Peanut Butter
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1/4 cup peanut butter chips REESE'S
  • 1/4 cup Hershey's Semi-Sweet Chocolate Chips

Directions

  1. 1
    Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  2. 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 over mix).
  3. 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. 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. 5
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

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