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Peanut Butter Chocolate Cupcakes

I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. —Julie Small, Claremont, New Hampshire

12 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

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Peanut Butter Chocolate Cupcakes (continued)

Directions

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

Nutrition Facts: 1 serving (1 each) equals 509 calories, 22 g fat (7 g saturated fat), 60 mg cholesterol, 394 mg sodium, 75 g carbohydrate, 2 g fiber, 7 g protein.