Categories: Cupcakes

Ingredients

• 1 pkg (3 oz.) cream cheese, softened
• 1/4 C creamy peanut butter
• 2 T sugar
• 1 T milk
• BATTER
• 2 C sugar
• 1-3/4 C all-purpose flour
• 1/2 C baking cocoa
• 1-1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 C water
• 1 C milk
• 1/2 C vegetable oil
• 2 tsp vanilla extract
• FROSTING
• 1/3 C butter, softened
• 2 C confectioners' sugar
• 6 T baking cocoa
• 3 to 4 T milk

Directions

1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a 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).

2. 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. Bake at 350 degrees for 25-30 minutes or until toothpick inserted into cake couts out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in refrigerator.

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