Ingredients

  • 1.5 cups flour
  • 1 cup sugar
  • cup Hershey's Cocoa
  • 1 teaspoon Baking Soda
  • ½ teaspoon salt
  • 1 cup water
  • 3 ounces cream cheese, softened
  • ¼ cup Reese's Creamy Peanut Butter
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 tablespoon milk

Directions

1. Cupcake Batter:
2. Prepare Peanut butter filling. Heat oven to 350 degrees. Lightly coat surce of silicone bakeware with thin layer of non-stick spray. Place bakeware on sturdy cookie sheet or baking pan for support.
3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar, and vanilla; beat on medium speeed of mixer 3 min. Evenly spread 3 tablespoons batter in each mold. Spoon 1 level tablespoon of peanut butter filling into center of each cupcake.
4. Bake 20-25 min or until wooden pick inserted in cake portion comes out clean. Cool completely in mold on wire rack. To remove, invert pan; apply pressure to bottom of bakeware.
5. Peanut Butter filling:
6. Beat cream chees, peanut butter and sugar in small bowl until smooth and creamy. Add egg yolk and milk, blending until smooth.

Categories
Desserts

Source

Servings/Yield