We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Creamy Peanut Butter-Filled Chocolate Cupcakes

(0)
  0 reviews
  • 20 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate and peanut butter team up in this gluten-free cupcake delight!

Bake-Off® Contest 47, 2014
Klaren Gerhart
Bloomfield Hills, Michigan

Ingredients

1
container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
1/4
cup unsweetened baking cocoa
2
tablespoons white vinegar
1
teaspoon Watkins™ Original Double Strength Vanilla  Extract
3/4
cup Jif® Creamy Peanut Butter
1/3
cup granulated or powder sugar
1/2
cup miniature semisweet chocolate chips

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 12 regular-size muffin cups with Reynolds® Baking Cups.
  • 2 In large bowl, break up cookie dough. Add cocoa, vinegar, vanilla and 1/2 cup water. Beat with electric mixer on low speed 2 minutes or until well blended. Spoon about 1/4 cup batter into each muffin cup, filling about 2/3 full.
  • 3 In a small bowl, beat peanut butter and sugar with electric mixer on medium speed, scraping bowl occasionally, 2 minutes or until well blended; stir in chocolate chips. Spoon or pipe 1 rounded tablespoonful peanut butter mixture in center of each muffin cup.
  • 4 Bake 23 to 26 minutes or until toothpick inserted in cake around edges comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. Store in covered container.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 12 regular-size muffin cups with Reynolds® Baking Cups.
  • 2 In large bowl, break up cookie dough. Add cocoa, vinegar, vanilla and 1/2 cup water. Beat with electric mixer on low speed 2 minutes or until well blended. Spoon about 1/4 cup batter into each muffin cup, filling about 2/3 full.
  • 3 In a small bowl, beat peanut butter and sugar with electric mixer on medium speed, scraping bowl occasionally, 2 minutes or until well blended; stir in chocolate chips. Spoon or pipe 1 rounded tablespoonful peanut butter mixture in center of each muffin cup.
  • 4 Bake 23 to 26 minutes or until toothpick inserted in cake around edges comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. Store in covered container.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
6g
29%
Trans Fat
0g
0%
Cholesterol
15mg
4%
Sodium
200mg
8%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
11g
11%
Protein
5g
5%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved