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10/18/2011 National Chocolate Cupcake Day Peanut Butter Chocolate Cupcakes

Source of Recipe

Taste Of Home


Recipe Introduction

It’s National Chocolate Cupcake Day! Chocolate cupcakes are a delightful treat served at gourmet bakeries and kitchen tables across the country. Cupcakes first emerged during the 19th century in the United States. There are two theories about how they got their name. One claims that the miniature cakes were originally baked in cups. The other suggests that the name comes from the recipe, which was measured out by the cup—one cup butter, two cups sugar, three cups flour, four eggs, one cup milk, one spoonful baking soda. Cupcakes are now made with a variety of flavors, ingredients, and decorations, but simple chocolate cupcakes remain a perennial favorite. Bake, frost, and decorate a batch today to celebrate National Chocolate Cupcake Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/18/2011 National Chocolate Cupcake Day Peanut Butter Chocolate Cupcakes



Peanut Butter Chocolate Cupcakes


1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk

BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk



Recipe


In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.

In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).

Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

Nutrition Facts: 1 serving (1 each) equals 509 calories, 22 g fat (7 g saturated fat), 60 mg cholesterol, 394 mg sodium, 75 g carbohydrate, 2 g fiber, 7 g protein.