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Creamy Peanut Butter-Filled Chocolate Cupcakes

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  • 20 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 12 servings
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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
Cholesterol
15mg
4%
Sodium
200mg
8%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
11g
Protein
5g
% 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
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