Chocolate-peanut Butter Layered Cupcakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups pillsbury best all-purpose flour
• 1/3 cup hershey's baking cocoa
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup crisco vegetable oil
• 1 cup water
• 1 tablespoon vinegar
• 1/2 teaspoon vanilla
• 1 eggland?s best egg
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup jif creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/4 cup reese's peanut butter chips
• 1/4 cup hershey's semi-sweet chocolate chips

Recipe

• 1 heat oven to 350°f place paper baking cup in each of 18 regular-size muffin cups.
• 2 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 overmix).
• 3 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.
• 4 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.
• 5 bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). cool in pan 15 minutes. remove from pan to cooling rack; cool 15 minutes. serve warm or cool.