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Cream Cheese Chocolate and Peanut Butter Cupcakes

Source of Recipe

Country Woman magazine


Recipe Introduction

These are your basic black bottom cupcakes, but with peanut butter chips added. Yum! Be sure to let them cool completely, since that is when they are at their best.

List of Ingredients

FILLING:
1 package cream cheese -- (8 ounces) softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar or cider vinegar
1 teaspoon vanilla extract


Recipe

In a bowl, beat the cream cheese until smooth. Add the sugar, egg and salt; mix well. Fold in the chocolate and peanut butter chips; set aside. For cupcakes, in a bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla; mix well.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

NOTES : I used light cream cheese; used a total of 1 1/2 cups milk chocolate and peanut butter chips (all peanut butter chips would also be good). I will add a touch of vanilla to the cream cheese mixture next time. Also, I'd like to make these w/ cold coffee in place of the water. These are better cooled rather than warm from the oven.