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Peanut Butter Chocolate Cupcakes Recipe

Peanut Butter Chocolate Cupcakes Recipe photo by Taste of Home

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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

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Peanut Butter Chocolate Cupcakes Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12 Servings

30 25 55

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

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.

Nutritional 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.

Originally published as Peanut Butter Chocolate Cupcakes in Taste of Home April/May 2007, p29

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Reviews for Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

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Reviewed on Feb. 09, 2010 by dt573@hoytmail.com

I doubled the recipe to bring to work They were a winner

Reviewed on Jan. 26, 2010 by Sascha18

I didn't have much luck with this recipe. My first problem was not having any cupcake liners and from there it went downhill. The batter was pretty liquidy and the peanut butter wouldn't stay formed into the cupcake, it would just fall out from the bottom. Even with cupcake liners I'm not sure I would make this again :-/

Reviewed on Sep. 19, 2009 by jThndr2

Excellent! Yes batter a little thin, next time I will make 14 instead of 12 as I had some batter left and a couple ran over cups.

Reviewed on Aug. 01, 2009 by redneckgal

I omitted the water in the batter and just used milk for a thicker consistency....great.

Reviewed on Jul. 13, 2009 by Gay Luce

Filling was delightful; would use another batter that was not so thin next time.

Reviewed on Jul. 02, 2009 by frishman

How do you keep the peanut butter mixture from falling to t6he bottom ??

Reviewed on Jun. 30, 2009 by madalso

I had trouble ,1 st batch too dry,2nd too moist--the center could be more moist I love the idea and I'll keep trying love the idea Rolling the middle was messy

Reviewed on Jun. 29, 2009 by debjackson

I was really happy with this recipe. It was very easy the only thing I changed was I put peanut butter icing on it. I made 2 doz and they went fast. I will make these again this summer.

debjackson54@live.com

Reviewed on Jun. 29, 2009 by tammyjeanb

I loved the peanut butter filling before cooking. I wasn't crazy about it after baking in the cupcake. Next time I will make the filling and use it as an icing on cupcakes made from a box of choc cake mix.

Reviewed on Jun. 23, 2009 by Irene J.

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