The Tastebud Diaries

Hey guys,

Sorry for being gone for a while.  I decided that I wanted to wait to post anything until school was done. I just wanted to put my time in to studying and hanging out with friends and family. Than last week when I tried to post this blogger wasn’t letting me upload my picture. However, I have been baking, so there will be a few posts popping up within the next few weeks. Next week I will have one all about my trip to North Dakota and the week after I will have a camping menu.

I made Chocolate and peanut butter cupcakes for our golf coach's birthday. They were very yummy if I do say so myself:) The cupcakes were layered chocolate batter, peanut butter batter, Chocolate and then more peanut butter batter. It is one of those desserts that you want to eat with a nice cold glase of milk.

Lets get Cookin'

Ingredients

• 1-1/2 cups All Purpose Flour
• 1/3 cup  Cocoa
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Vegetable Oil
• 1 cup water
• 1/2 teaspoon vanilla
• 1 egg
• 1 package (8 oz.) cream cheese, softened
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/4 cup  Peanut Butter Chips
• 1/4 cup Semi-Sweet Chocolate Chips
• Or ½ cup of swirled chocolate and peanut butter chips

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt.

Add oil, water, and vanilla to flour mixture, stirring just until smooth (do not overmix).

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.

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. 

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

êêCritic Reviews êê

Me êêêêê Paul êêêêê Mom êêêê Dadêêêê

Ingredients

• 1-1/2 cups All Purpose Flour
• 1/3 cup  Cocoa 
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Vegetable Oil
• 1 cup water
• 1/2 teaspoon vanilla
• 1 egg
• 1 package (8 oz.) cream cheese, softened
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/4 cup  Peanut Butter Chips 
• 1/4 cup Semi-Sweet Chocolate Chips
• Or ½ cup of swirled chocolate and peanut butter chips

Directions

1. 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. 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 overmix).
3. 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. 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. 5 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.