Chocolate Peanutbutter Cupcakes

Photo: Bunny Engle

Ingredients

1 1/2 cups Pillsbury BEST All Purpose Flour

cup HERSHEY'S Cocoa

1 cup packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

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

cup granulated sugar

cup powdered sugar

1/4 cup REESE'S Peanut Butter Chips

1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips

Preparation

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

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).

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.

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.

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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About

I wanted cupcakes but I didn't want to deal with frosting. I decided to check out the Hershey Site for recipes, lo and behold...there it was the cuppie of my dreams. Chocolate and peanut butter in one cupcake, delicious, moist and NO FROSTING!