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Home > Recipes > Chocolate-Peanut Butter Layered Cupcakes

Chocolate-Peanut Butter Layered Cupcakes Recipe

Chocolate-Peanut Butter Layered Cupcakes

Find Similar Recipes:

Cupcakes x Frostings x HERSHEY’S Semi-Sweet Chocolate Chips x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
35 Minutes
Skill Level:

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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 (8 oz.) cream cheese, softened
  • 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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HERSHEY'S Kitchens Reviews

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  • 4 stars

    9/26/2010

    These were very yummy!

  • 4 stars

    4/22/2010

    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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