Peanut Butter Chocolate Cupcakes

by Tiffany & Brittany S.
from Virtuous Daughters, June 2014~Volume 14, Number 3

• 1 pkg. (3 oz.) cream cheese, softened
• ¼ c. creamy peanut butter
• 2 T. sugar
• 1 T. milk

 
Batter:

• 2 c. sugar
• 1 ¾ c. all-purpose flour
• ½ c. baking cocoa
• 1 ½ tsp. baking powder
• 1 tsp. salt
• ¼ tsp. baking soda
• 2 eggs
• 1 c. water
• 1 c. milk
• ½ c. vegetable oil
• 2 tsp. vanilla extract

 
Frosting:

• 1/3 c. butter, softened
• 2 c. powdered sugar
• 6 T. baking cocoa
• 3–4 T. milk

 
In small mixing bowl, beat cream cheese, peanut butter, sugar, and milk until smooth; set aside. In a 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 muffin cups half full with batter. Drop scant teaspoonfuls of peanut butter mixture into center of each; cover with remaining batter.

Bake at 350 for 15–25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in refrigerator.
   
​Yields 24 cupcakes