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Peanut Butter Chocolate Cupcakes

  • 40minutes
  • 6021calories

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Source: baking.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 85.04 g Cream Cheese , softened

  2. 59.14 ml peanut butter , creamy

  3. 29 1/28 ml sugar

  4. 14.79 ml milk

  5. 473.18 ml sugar

  6. 414.03 ml flour

  7. 118 1/59 ml cocoa

  8. 7 1/39 ml baking powder

  9. 4.92 ml salt

  10. 1 1/53 ml baking soda

  11. 2 eggs

  12. 236 1/29 ml water

  13. 118 1/59 ml vegetable oil

  14. 9.85 ml vanilla

  15. 78.07 ml butter , softened

  16. 473.18 ml powdered sugar

  17. 88.74 ml cocoa

  18. 14.78-19.71 ml milk

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.

  2. Set aside.

  3. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.

  4. In another bowl, whisk the eggs, water, oil and vanilla.

  5. Stir into dry ingredients just until moistened. (batter will be thin.).

  6. Fill paper-lined jumbo muffin cups half full with batter.

  7. Drop scant tablespoons of peanut butter mixture into center of each.

  8. Cover with remaining batter.

  9. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

  10. Cool 10 minutes.

  11. Remove from pans to wire racks.

  12. Cool completely.

  13. Combine frosting ingredients.

  14. Frost cupcakes.

  15. Store in refrigerator.

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