Peanut Butter Chocolate Cupcakes

By smleonard

Ingredients

• Batter:
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tablespoons sugar
• 1 tablespoon milk
• 2 cups sugar
• 1-3/4 cups all purpose flour
• 1/2 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup water
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• Frosting:
• 1/3 cup butter, softened
• 2 cups confectioners sugar
• 6 tablespoons baking cocoa
• 3 to 4 tablespoons milk

Details

Servings 12
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a large 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 ingrendients just until moistened (batter will be thin).

Fill paper-lined 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 degrees F for 25 to 30 minutes or until toothpick inserted into cake comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.

In a large bowl, combine frosting ingrendients until smooth; frost cupcakes. Store in the refrigerator.

Yield: 1 dozen jumbo cupcakes