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Peanut Butter Chocolate Cupcakes

 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 McCormick® Pure 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 a
  • scant tablespoonful 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.