Ingredients
- 1.5 cups flour
- 1 cup sugar
- ⅓ 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
Desserts