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Peanut Butter Chocolate Cupcakes

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“These cupcakes are just devine - I think chocolate and peanut butter are the combination of the heavens! It's from the April/May '07 Taste of Home magazine's cupcake contest. It was only a runner-up, but should've been a winner in my opinion.”
READY IN:
40mins
YIELD:
18 cup cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat cream cheese, peanut butter, sugar and milk until smooth in one bowl. Set aside.
  2. In another bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
  3. In a third bowl, whisk eggs, water, milk, oil and vanilla.
  4. Stir into dry mixture until moistened. Batter will be thin.
  5. Fill paper-lined jumbo muffin cups 1/3 of the way.
  6. Drop scant tablespoons of peanut butter mix into the center of each.
  7. Cover with remaining batter.
  8. Bake at 350 degrees for 25-30 minutes or until a toothpick is inserted and clean when removed.
  9. Combine last four ingredients for frosting and frost cup cakes.

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