Chocolate-Peanut Butter Layered Cupcakes
- 1 1/2 cups Gold Medal 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 Pure Vegetable Oil
- 1 cup water
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla
- 1 EGGLAND’S BEST egg
- 1 package (8 oz) 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 baking chips
- This recipe is vegetarian
- Condiments
- Jif creamy peanut butter (3/4 cup)
- Reese's peanut butter chips (1/4 cup)
- White vinegar (1 tablespoon)
- Cooking & Baking
- Baking soda (1 teaspoon)
- Brown sugar, packed (1 cup)
- Crisco pure vegetable oil (1/3 cup)
- Gold medal all purpose flour (1 1/2 cups)
- Granulated sugar (1/3 cup)
- Hershey’s baking cocoa (1/3 cup)
- Hershey’s semi-sweet chocolate baking chips (1/4 cup)
- Powdered sugar (1/3 cup)
- Salt (1/4 teaspoon)
- Vanilla (1/2 teaspoon)
- Drinks
- Water (1 cup)
- Dairy
- Cream cheese (1 package)
- Refrigerated
- Eggland’s best egg (1)
Preparation
Read recipe preparation on tablespoon.com
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Recipe Stats
Published April 27, 2012 (10 months ago).
306 people saved this recipe.
