These Peanut Butter Chocolate Cupcakes were very good and I’ll definitely be making them again but with a few modifications which you can read about in the Notes below.
- 1 package (3 ounces) cream cheese, softened
- ¼ cup creamy peanut butter
- 2 tablespoons sugar
- 1 tablespoon milk
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ½ cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- 1 cup water
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup butter, softened
- 2 cups confectioners’ sugar
- 6 tablespoons baking cocoa
- 3 to 4 tablespoons milk
In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
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).
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 inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.
I didn’t have jumbo muffin cups so I used regular muffin cups instead. I ended up with 12 regular sized muffins and 12 mini muffins and batter left over. I nearly ran out of filling and frosting.
Next time I make these, I’ll probably either:
- buy a cake mix and use this recipe for the filling and frosting, or
- double the filling, multiply the frosting by 1.5 and make 24 regular cupcakes.
I think regular sized cup cakes would be better than jumbo so there’s more filling compared to chocolate cake. I’ve never made jumbo size cupcakes but it seems like there would be too much chocolate cake compared to the peanut butter filling. But I might be wrong.
I also toyed with the idea of making a cake by putting half the batter in a cake pan, topped with the filling and then the rest of the batter. Then frost, of course. I may try that, too – but probably with double the filling.
from Taste of Home Magazine, April/May 2007
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