Chocolate Peanutbutter Cupcakes Recipe

Name: Chocolate Peanutbutter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour Pillsbury BEST; cocoa cup HERSHEY'S; 1 cup brown sugar packed; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup Crisco Pure Vegetable Oil; 1 cup water; 1 tablespoon white vinegar; 1/2 teaspoon vanilla; 1 egg EGGLAND'S BEST; 8 ounces cream cheese softened; 3/4 cup Jif Creamy Peanut Butter; 1 cup granulated sugar; 1 cup powdered sugar; 1/4 cup peanut butter chips REESE'S; 1/4 cup Hershey's Semi-Sweet Chocolate Chips

Servings: persons

1 1/2 cups all purpose flour Pillsbury BEST
cocoa cup HERSHEY'S
1 cup brown sugar packed
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Crisco Pure Vegetable Oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 egg EGGLAND'S BEST
8 ounces cream cheese softened
3/4 cup Jif Creamy Peanut Butter
1 cup granulated sugar
1 cup powdered sugar
1/4 cup peanut butter chips REESE'S
1/4 cup Hershey's Semi-Sweet Chocolate Chips

1
Heat oven to 350u00b0F. Place paper baking cup in each of 18 regular-size muffin cups.
2
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 over mix).
3
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.
4
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.
5
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

1856

kcal

Calories

116

Fat

189

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 16 ingredients. The key ingredients include: 1 1/2 cups all purpose flour Pillsbury BEST, cocoa cup HERSHEY'S, 1 cup brown sugar packed, 1 teaspoon baking soda, and more.

Yes, Chocolate Peanutbutter 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 Peanutbutter Cupcakes

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