Teresa’s Chocolate Peanut Butter Cupcakes – Yum!

TheresaTeresa’s Chocolate Peanut Butter Cupcakes – Yum!


  • 1 3/4 C. Flour
  • 2 C. Sugar
  • 3/4 C. Cocoa
  • 1 1/2 tsp. Baking soda
  • 1 1/2 tsp. Baking Pwder
  • 1 tsp. Salt
  • 2 Eggs
  • 1 C. Milk
  • 1/2 C. Veg. Oil
  • 2 tsp. Vanilla
  • 1 C. Boiling Water

Combine dry ingredients in a large mixing bowl. Add remaining ingredients, except boiling water and beat at medium speed for 2 minutes. Stir in the boiling water (batter will be thin). Fill cupcake liners 2/3 full. Bake at 350 degrees for 20 minutes. Cool only for 30 minutes.

Peanut Butter Filling

  • 1 C. Cold milk
  • 1 Pkg (3.4oz) Jell-O Vanilla Instant Pudding
  • 1/2 C. Peanut Butter
  • 1 1/2 C. Cool Whip – Thawed
  • 4 Squares Bakers semi-sweet baking chocolate

Pour milk into medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Add peanut butter, beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag. Snip of one of the bottom corners of the bag. Insert tip of bag into center of each cupcak, pipe in about 1 Tbsp of the filling.  Microwave the Cool Whip & chocolate on high for 1 1/2 minutes or until chocolate is melted. Stir mixture every minute. Dip cupcakes into the frosting. ENJOY!



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