Bake-Off® Contest 44, 2010
Turtle Creek, Pennsylvania

Chocolate-Peanut Butter Layered Cupcakes

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

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  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 16
  • servings 18
 

Ingredients

1 1/2
cups Pillsbury BEST® All Purpose Flour
1/3
cup 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 pure vanilla extract
1
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 peanut butter chips
1/4
cup semi-sweet chocolate baking chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  • 2 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).
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  • 2 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).
  • 3 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.
  • 4 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.
  • 5 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
180mg
180%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011