Friday, October 12, 2012

Chocolate Peanut Butter Cream Cheese Filled Cupcakes

Peanut butter and that's a match made in heaven!!!  If I do one step big in a recipe I tend to take a little shortcut in other areas.  One way I do this is by using a box cake mix when I know I will be using a very well done icing or filling.  I only use Duncan Hines cake mix and I always add one extra egg to the batter to make them more moist.  I hope you enjoy this wonderful little combo!!
Chocolate Peanut Butter Cream Cheese Filled Cupcakes
1 box Duncan Hines Devils Food Cake mix
8 oz cream cheese, softened
1/3 c sugar
1 egg
1 1/2 c peanut butter chips
1/3 c vegetable shortening
1/3 cup butter, softened
3/4 cup peanut butter
2 tsp pure vanilla
1 lb powdered sugar
4-5 T milk, as needed
Mix cream cheese and sugar until well blended.  Add egg beating until blended and then stir in chips.  Sit aside.
Mix your cupcakes as directed on the box adding one extra egg.  Pour into a lined cupcake pan.
Add a small amount of filling on top of the batter in each cup.  The cake will rise up around the filling.
(This is an old pic of another cream cheese filled cupcake to give you an idea of what it looks like.)
Bake as directed on the box.  Once you remove from the oven, cool completely prior to icing.
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.  Add milk, one tablespoon at a time, as needed and beat at medium speed until light and fluffy.

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