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One thing I have discovered- everyone likes good food, especially chocolate when they are stressed. These cupcakes got rave reviews from my ophthalmology clinic friends. And they had protein so they make great snacks on the go…. (ok, that’s a stretch but they are still super tasty)

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Chocolate Peanut Butter Cupcakes (from Bunny’s Warm Oven)

Chocolate Batter:

  • 1 1/2 cups all purpose flour
  • 1/3 cup cocoa
  • 1 cup packed brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tbsp white vinegar
  • 1/2 tsp vanilla

Peanut Butter Batter:

  • 1 egg
  • 1 package (8 oz.) cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar
Topping:
  • 1/4 cup peanut butter chips
  • 1/4 cup semi-sweet chocolate chips

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix). In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. Makes 18 cupcakes.

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