Dark chocolate. Peanut butter cream cheese filling. Peanut butter icing. Chocolate chips. Hello!!! I’ve been wanting to make these for a while, had the recipe rattling around in my brain, and finally decided to try them out…with much success.
First, make the chocolate cake batter and distribute evenly into baking cups using an ice cream scoop. Make the peanut butter cream cheese filling, and pipe into each cup.
Bake at 350 degrees for 25 minutes, then let cool completely on cooling racks.
This was by far the best peanut butter icing I’ve ever tasted. It was just the right amount of peanut butter, and it’s oh so creamy!
Here’s a picture of the inside of the cupcake, with the peanut butter filling. Such a sweet delight! I was very happy with how these cupcakes turned out. Peanut butter cup cupcake?? I think so.
Peanut Butter Filling:
8 oz cream cheese, softened
2 eggs
1/3 cup sugar
1 cup peanut butter
Combine all ingredients and beat well, using electric mixer. Add 1 cup miniature chocolate chips, stir in. Pipe filling into center of chocolate cupcake batter.
Peanut Butter Icing:
1/2 cup vegetable shortening
1/2 cup creamy peanut butter
1 stick butter
3/4 cup milk
2 lbs confectioners sugar
In standing mixer, beat first 3 ingredients for about 4 minutes at medium speed. Add sugar and milk, beat for another 5 minutes. This icing does NOT need to be stored in the refrigerator.
