Peanut Butter Chocolate Cupcakes

Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.

• Ready In: 40 mins
• Yields: 1 dozen jumbo

Ingredients

• Filling

• 3  ounces cream cheese, softened
• 1⁄4 cup peanut butter, creamy
• 2  tablespoons sugar
• 1  tablespoon milk

• Batter

• 2  cups sugar
• 1 3⁄4 cups flour
• 1⁄2 cup  cocoa
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄4 teaspoon baking soda
• 2  eggs
• 1  cup water
• 1⁄2 cup  vegetable oil
• 2  teaspoons vanilla

• Frosting

• 1⁄3 cup butter, softened
• 2  cups powdered sugar
• 6  tablespoons  cocoa
• 3 -4  teaspoons milk

Directions

1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
2. Set aside.
3. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
4. In another bowl, whisk the eggs, water, oil and vanilla.
5. Stir into dry ingredients just until moistened. (batter will be thin.).
6. Fill paper-lined jumbo muffin cups half full with batter.
7. Drop scant tablespoons of peanut butter mixture into center of each.
8. Cover with remaining batter.
9. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
10. Cool 10 minutes.
11. Remove from pans to wire racks.
12. Cool completely.
13. Combine frosting ingredients.
14. Frost cupcakes.
15. Store in refrigerator.