Chocolate Peanut Butter Cupcakes

• 1-1/2 cup All-purpose Flour
• 1/3 cups Cocoa Powder, Unsweetened
• 1 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/3 cups Canola Oil Or Vegetable Oil
• 1 cup Hot Water
• 1 Tablespoon White Vinegar
• 1/2 teaspoons Vanilla Extract
• 1 whole Large Egg
• 8 ounces, weight Cream Cheese, Softened
• 3/4 cups All Natural, Creamy, Peanut Butter
• 1/3 cups Sugar
• 1/3 cups Confectioners Sugar
• 3/4 cups Chocolate And Peanut Butter Chips, Divided

1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners, set aside.
2. In a large bowl, whisk together flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to the flour mixture, stirring just until smooth (do not over mix). Gently stir in 1/2 cup of chocolate and peanut butter chips.
3. In another large bowl, beat egg, cream cheese, peanut butter and sugar with an electric mixer on medium speed. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon of chocolate batter into each cup; evenly spread 1 level tablespoon of peanut butter filling on top. Repeat layers. Sprinkle with remaining chocolate and peanut butter chips.
5. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool in the pan for 15 minutes. Remove from the pan to cool on a wire rack for 15 minutes. Serve warm or cool.

allpurpose, cocoa, brown sugar, baking soda, ubc, canola oil, water, white vinegar, vanilla, egg, weight cream cheese, all natural, sugar, confectioners sugar, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cupcakes-2/ (may not work)