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Peanut Butter Chocolate Cupcakes Recipe

  • 12servings
  • 55minutes
  • 509calories

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Source: www.tasteofhome.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, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) cream cheese, softened

  2. 1/4 cup creamy peanut butter

  3. 2 tablespoons sugar

  4. 1 tablespoon 2% milk

  5. BATTER:

  6. 2 cups sugar

  7. 1-3/4 cups all-purpose flour

  8. 1/2 cup baking cocoa

  9. 1-1/2 teaspoons baking powder

  10. 1 teaspoon salt

  11. 1/4 teaspoon baking soda

  12. 2 eggs

  13. 1 cup water

  14. 1 cup 2% milk

  15. 1/2 cup canola oil

  16. 2 teaspoons vanilla extract

  17. FROSTING:

  18. 1/3 cup butter, softened

  19. 2 cups confectioners' sugar

  20. 6 tablespoons baking cocoa

  21. 3 to 4 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. Peanut Butter Chocolate Cupcakes Recipe photo by Taste of Home In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.

  2. In a large 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).

  3. 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.

  4. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

  5. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

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