Chocolate-Peanut Butter Layered Cupcakes
- Ready In:
- 25mins
- Ingredients:
- 16
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 1 1⁄2 cups flour
- 1⁄3 cup baking cocoa
- 1 cup brown sugar, firmly packed
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup vegetable oil
- 1 cup water
- 1 tablespoon white vinegar
- 1⁄2 teaspoon vanilla
- 1 large egg
- 1 (8 ounce) package cream cheese, softened
- 3⁄4 cup peanut butter
- 1⁄3 cup granulated sugar
- 1⁄3 cup confectioner's sugar
- 1⁄4 cup reese's peanut butter chips
- 1⁄4 cup Hershey's semi-sweet chocolate chips
directions
- Heat the oven to 350°F Place a paper baking cup in each of 18 regular-size muffin cups.
- In a large bowl, mix the flour, cocoa, brown sugar, baking soda, and salt. Add the oil, water, vinegar, and vanilla to the flour mixture, stirring just until smooth.
- In another large bowl, beat the egg, cream cheese, peanut butter, and granulated sugar with electric mixer on medium speed until smooth. Add the confectioner's 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 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool in the pan for 15 minutes. Remove from the pan to a cooling rack, cool for 15 minutes. Serve warm or cool.
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