-
Chocolate-Peanut Butter Layer Cupcakes
My 14 year old daughter is becoming quite the baker, i actually think she is going to outdo me in the baking department. Seriously. I am jealous. I found this in The Pillsbury Bake Off cooking magazine. It doesn't have a cover , so i really can't tell you the date of it. The link is HERE. They are little delights of decatant goodness, with the perfect balance of moistness and flavor. TRY THEM, i can't yell it loud enough! Ingredients
- •1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), 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
- â¢In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
- â¢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).
- â¢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.
- â¢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.
- â¢In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes
Share Recipe
Similar Recipes
Leave a review or comment
Comments