Peanut Butter Filled Chocolate Cupcakes

Cupcake recipe from: Hershey's
Made by: Cathy

I wanted to experiment with other chocolate/pb combinations, so I wondered if a chocolate pb cupcake would work.

I used Hershey's "Perfectly Chocolate" Chocolate Cake recipe and filled with a peanut butter mixture.

Ingredients:

For the filling:
1 cup creamy peanut butter
1 cup confectioner's sugar

For the cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

For the filling:
1. Combine peanut butter and sugar and mix until it is dough like. Set aside.


For the cupcakes:
1. Heat oven to 350°F. Line muffin tin with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Measure 2 tablespoons batter into the bottom of each cup.

Place a dollop (about 1/2 tablespoon size) of peanut butter mixture into pan.


Measure another 2 tablespoons of batter to cover. Repeat with remaining cups.

4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.




Makes 24 cupcakes.

The cupcake was good, but I guess I'm not too fond of chocolate cupcakes in general. I think next time, I might add slightly more sugar into the pb mixture, or add more pb into each cupcake.