Chocolate, Peanut Butter and Cream cheese cupcakes



For the chocolate batter (no egg in this batter):-

  1. Plain flour – 1.5 cups
  2. Unsweetened cocoa powder – 1/3 cup
  3. Salt – a pinch
  4. Brown sugar – 1 cup, tightly packed
  5. Baking powder – 1 tsp.
  6. Baking soda – 1/2 tsp.
  7. Oil – 1/3 cup
  8. White vinegar – 1 tbsp.
  9. Vanilla essence – 1 tsp.
  10. Hot water – 1 cup

For the peanut butter-cream cheese mixture:-

  1. Cream cheese – 100 grams, softened
  2. Egg – 1 number, medium
  3. Peanut butter – 3.5 tbsps (smooth)
  4. Icing sugar – 3 tbsps.
  5. Mini chocolate chips – 1/4 cup


  1. Preheat the oven to 180C.
  2. Sift together the flour, cocoa powder, baking soda, baking powder & salt. In a seperate bowl, mix together the brown sugar, vinegar, hot water, canola oil & vanilla essence. Fold in the sifted flour mixture. This is the chocolate batter. It will be slightly thick.
  3. For the cream cheese mixture, beat together the cream cheese, peanut butter, icing sugar and the egg with your mixer till smooth & fluffy. Fold in the chocolate chips. Keep aside.
  4. Spoon 1 tbsp. of the chocolate batter into the holes in your muffin pan & place a  tablespoon of cream cheese mixture on top of the chocolate batter. Cover the cream cheese mixture with a tbsp. of the chocolate batter.
  5. Bake at 180C for 22-25 minutes.
This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s