Chocolate-Peanut Butter Layered Cupcakes

Take the peanut butter-chocolate combo to new heights with layers of lusciousness in moist, irresistible cupcakes.

Chocolate-Peanut Butter Layered Cupcakes

PillsburyRecipe by Pillsbury

Rated 4.0 Stars
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4

35 minutes

1 hour 35 minutes

18 cupcakes

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Nutrition Info

  • 1 Serving
  • 260
  • 13g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 25mg
  • 180mg
  • 31g
    (Dietary Fiber 1g, Sugars 21g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 2%
  • 6%
  • Exchanges
  • 2
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1 1/2  cups Gold Medal All Purpose Flour
  • 1/3  cup Hershey’s® baking cocoa
  • 1  cup packed brown sugar
  • 1  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/3  cup Crisco® Pure Vegetable Oil
  • 1  cup water
  • 1  tablespoon white vinegar
  • 1/2  teaspoon vanilla
  • 1  EGGLAND’S BEST egg
  • 1  package (8 oz) cream cheese, softened
  • 3/4  cup Jif® Creamy Peanut Butter
  • 1/3  cup granulated sugar
  • 1/3  cup powdered sugar
  • 1/4  cup Reese's® peanut butter chips
  • 1/4  cup Hershey’s® semi-sweet chocolate baking chips

Directions

  1. 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  2. 2In 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 overmix).
  3. 3In 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. 4Spoon 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. 5Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Categories: Desserts, Cakes

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caseyb623
caseyb623 said:

Does anyone know what the measurements are to convert this recipe to 12 cupcakes instead of 18? I could do the math but some of the measurements would be tricky. How would I get 2/3 of an egg for instance?

2/14/2012 10:24:01 PM
dbostan
dbostan said:

I would like to know how to adapt the recipe for mini cupcakes.

9/26/2011 9:02:18 PM
tamsie_eva
tamsie_eva said:

Caution: Do not eat without milk! But still good.

4/27/2011 12:05:19 PM
jenpru
jenpru said:

Friends and I made these today at our "Freaky Cupcake Party." Dear God, they were delicious. Definitely have some milk (and perhaps some marshmallow fluff) on hand.

3/30/2011 12:24:33 AM

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