Thanks to Pillsbury for this amazing recipe!
See my tweaks in blue!
1 ½ c. flour
3 c. backing cocoa
1 c. packed brown sugar
1 tsp. baking soda
¼ tsp. salt
1/3 c. olive oil
1 c. water
1 tbsp. white vinegar
½ tsp. vanilla extract
1 8 oz. package softened cream cheese
¾ c. peanut butter
1/3 c. granulated sugar
1/3 c. powdered sugar
¼ c. peanut butter chips
¼ c. chocolate chips
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. (We did 12 large and 10 mini cupcakes).
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 overmix).
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.
This is where I differ from Pillsbury. The texture of the peanut butter batter was too think for me to “spread” so I ended up doing 2 tablespoons to fill the bottom, then spreading the two tablespoons of chocolate batter on top.
Or you can do it the Pillsbury way:
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 overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
We added frosting to a few, but it’s not necessary. These cupcakes are very yummy and very sweet!