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Chocolate-Peanut Butter Layered Cupcakes Recipe

Chocolate-Peanut Butter Layered Cupcakes

Prep Time: 35 Minutes

Recipe Rating

Ingredients

  • 1-1/2 cups Pillsbury BEST All Purpose Flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup Crisco Pure Vegetable Oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla
  • 1 EGGLAND'S BEST egg
  • 1 package cream cheese
  • 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

  • 1. Heat oven to 350°F. 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 overmix).
  • 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 overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.
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Ratings & Reviews

    These were very yummy!
    Wow..these cupcakes are so good! The filling is a nice touch. I used reduced fat p/b and cream cheese, and 1/2 cup whole wheat pastry flour, and canola oil. Just some small changes to help with fat content. They are delicious! Perfect for peanut butter/chocolate lovers!
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