Chocolate-Peanut Butter Layered Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
18 cupcakes
ingredients
- 1 1⁄2 cups pillsbury best all-purpose flour
- 1⁄3 cup hershey's baking cocoa
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup crisco vegetable oil
- 1 cup water
- 1 tablespoon white vinegar
- 1⁄2 teaspoon vanilla
- 1 Eggland's Best large egg
- 1 (8 ounce) package cream cheese, softened
- 3⁄4 cup jif creamy peanut butter
- 1⁄3 cup granulated sugar
- 1⁄3 cup powdered sugar
- 1⁄4 cup reese's peanut butter chips
- 1⁄4 cup hershey's semi-sweet chocolate chips
directions
- Heat oven to 350°F Place paper baking cup in each of 18 regular-size muffin cups.
- 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).
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!