Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes are made using two batters, one chocolate batter and one peanut butter batter. The flavors come together perfectly in these moist, delicious cupcakes.

Chocolate Peanut Butter Cupcakes

We start the recipe for Chocolate Peanut Butter Cupcakes by making two batters.  One batter for the chocolate portion of the cupcakes and one for the peanut butter portion. Place all the dry ingredients for the chocolate batter into a large bowl:

Chocolate Batter Dry Ingredients:

• 1 1/2 cups all purpose flour
• 1/3 cup baking cocoa
• 1 cup packed brown sugar
• 1 Teaspoon baking soda
• 1/4 Teaspoon salt

Whisk the chocolate batter dry ingredients together to combine them. After the dry ingredients are whisked together, add the wet ingredients in the chocolate batter recipe to the bowl.

• 1/3 cup vegetable oil
• 1 cup water
• 1 Tablespoon white vinegar
• 1 Teaspoon vanilla

Stir the ingredients together until the batter is just smooth, you don’t want to over mix the batter.  Set the bowl aside, it’s time to make the Peanut Butter Batter.

Peanut Butter Batter Ingredients:

Place all the peanut butter batter ingredients into a large bowl MINUS the powdered sugar. The powdered sugar is added to the peanut butter batter after the other ingredients are mixed together until they are smooth. Beat the following ingredients together in a large bowl until smooth.

• 1 egg
• one eight ounce package room temperature cream cheese
• 3/4 cup creamy peanut butter
• 1/3 cup white sugar

Add 1/3 cup powdered sugar to the bowl and beat until the sugar is well incorporated and smooth.  We’ve already got both batters ready!  It’s time to put them together to make these delicious cupcakes.

Measure out one level tablespoon of chocolate batter and put it into each cupcake liner.

Measure out 1 level tablespoon of the peanut butter batter and place it on top of the chocolate layer, spreading the peanut butter batter to the edges of the liner. Repeated the two layers one more time and place chocolate and peanut butter chips on top of the cupcake batter for a garnish.

Bake these delicious cupcakes at 350 degrees for 25 – 30 minutes or until a toothpick inserted in the center comes out clean, being careful not to over bake the cupcakes.

After you remove them from the oven, let the cupcakes cool on a wire rack for 15 minutes in the pan.  After 15 minutes remove the cupcakes from the pan and place them on a wire rack for 15 more minutes.

This is an absolutely wonderful cupcake recipe.  It will satisfy your chocolate peanut butter craving and give you moist and delicious with every bite.  What’s not to love!  Chocolate Peanut Butter Cupcakes, ENJOY!

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Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes -The flavors of chocolate and peanut butter come together perfectly in these moist delicious cupcakes.  And the best part?  I didn't have to make a frosting to top them with!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: #chocolate, #dessert, cupcakes, peanut butter

Servings: 25

Author: Mary Malone

Ingredients

Chocolate Batter

• 1-1/2 cups All Purpose Flour
• 1/3 cup Cocoa
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Vegetable Oil
• 1 cup water
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla

Peanut Butter Batter

• 1 egg
• 1 package cream cheese 8 oz., softened
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar

Topping

• 1/4 cup Peanut Butter Chips
• 1/4 cup Semi-Sweet Chocolate Chips

Instructions

• 1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• 2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).
• 3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
• 4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
• 5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

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