Chocolate Peanut Butter Cupcakes Recipe

Name: Chocolate Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/3 cups Cocoa Powder, Unsweetened; 1 cup Brown Sugar; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1/3 cups Canola Oil Or Vegetable Oil; 1 cup Hot Water; 1 Tablespoon White Vinegar; 1/2 teaspoons Vanilla Extract; 1 whole Large Egg; 8 ounces, weight Cream Cheese, Softened; 3/4 cups All Natural, Creamy, Peanut Butter; 1/3 cups Sugar; 1/3 cups Confectioners Sugar; 3/4 cups Chocolate And Peanut Butter Chips, Divided

Servings: persons

1-1/2 cup All-purpose Flour
1/3 cups Cocoa Powder, Unsweetened
1 cup Brown Sugar
1 teaspoon Baking Soda
1/4 teaspoons Salt
1/3 cups Canola Oil Or Vegetable Oil
1 cup Hot Water
1 Tablespoon White Vinegar
1/2 teaspoons Vanilla Extract
1 whole Large Egg
8 ounces, weight Cream Cheese, Softened
3/4 cups All Natural, Creamy, Peanut Butter
1/3 cups Sugar
1/3 cups Confectioners Sugar
3/4 cups Chocolate And Peanut Butter Chips, Divided

1
Preheat oven to 350 degrees. Line a muffin tin with muffin liners, set aside.
2
In a large bowl, whisk together flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to the flour mixture, stirring just until smooth (do not over mix). Gently stir in 1/2 cup of chocolate and peanut butter chips.
3
In another large bowl, beat egg, cream cheese, peanut butter and sugar with an electric mixer on medium speed. Add powdered sugar; beat until creamy.
4
Spoon 1 level tablespoon of chocolate batter into each cup; evenly spread 1 level tablespoon of peanut butter filling on top. Repeat layers. Sprinkle with remaining chocolate and peanut butter chips.
5
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 cool on a wire rack for 15 minutes. Serve warm or cool.

1383

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/3 cups Cocoa Powder, Unsweetened, 1 cup Brown Sugar, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Cupcakes

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