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Ingredients
| cream cheese: 1 3oz package (softened) |
| smooth peanut butter: 1/4 cup |
| granulated sugar: 2 Tbl |
| 2% milk: 1 Tbl |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1 3/4 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1 1/2 tsp |
| salt: 1 tsp |
| baking soda: 1/4 tsp |
| eggs: 2 |
| water: 1 cup |
| 2% milk: 1 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 2 tsp |
| salted butter: 1/3 cup (softened) |
| powdered sugar (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 6 Tbl |
| 2% milk: 4 Tbl |
Peanut Butter Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
- In a 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 ingredients 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 for 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Combine frosting ingredients; frost cupcakes. Store in refrigerator.