Ingredients
- Filling:
- 3 ounces cream cheese, softened
- 1/4 cup peanut butter, creamy
- 2 tablespoons sugar
- 1 tablespoon milk
- Batter:
- 2 cups sugar
- 1 3/4 cups flour
- 1/2 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- Frosting:
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 6 tablespoons cocoa
- 3 -4 teaspoons milk
Directions
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In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth. Set aside.
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In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
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In another bowl, whisk the eggs, water, oil and vanilla.
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Stir into dry ingredients just until moistened. (batter will be thin.).
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Fill paper-lined jumbo muffin cups half full with batter.
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Drop scant tablespoons of peanut butter mixture into center of each.
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Cover with remaining batter.
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Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
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Cool 10 minutes.
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Remove from pans to wire racks.
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Cool completely.
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Combine frosting ingredients.
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Frost cupcakes.
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Store in refrigerator.