Chocolate Peanutbutter Cupcakes

• 1 1/2 cups all purpose flour Pillsbury BEST
• cocoa cup HERSHEY'S
• 1 cup brown sugar packed
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Crisco Pure Vegetable Oil
• 1 cup water
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla
• 1 egg EGGLAND'S BEST
• 8 ounces cream cheese softened
• 3/4 cup Jif Creamy Peanut Butter
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1/4 cup peanut butter chips REESE'S
• 1/4 cup Hershey's Semi-Sweet Chocolate Chips

1. Heat oven to 350u0b0F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

flour, cocoa, brown sugar, baking soda, salt, vegetable oil, water, white vinegar, vanilla, egg eggland, cream cheese, jif creamy, sugar, powdered sugar, peanut butter, chocolate chips

Taken from www.yummly.com/recipe/Chocolate-Peanutbutter-Cupcakes-1651635 (may not work)