Peanut Butter & Chocolate Cupcakes

Peanut Butter & Chocolate Cupcakes
25 Mins
Prep time
25 Mins
Cooking time
Serves 12

What you need

  • 60g PHILADELPHIA Block Cream Cheese, softened
  • 60g butter, softened
  • ¼ cup KRAFT Crunchy Peanut Butter
  • ½ cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1¼ cups flour
  • 1½ teaspoons baking powder
  • ½ cup milk
  • 100g CADBURY Dark Chocolate Baking Chips

How to make it

  1. CREAM together the PHILLY, butter, peanut butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Fold in the sifted flour and baking powder with the milk until smooth then stir through the chocolate chips.
  2. SPOON into 12 x 1/3 cup capacity paper lined muffin pans.
  3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested.
  4. LET stand for 10 minutes before turning out onto a wire rack. Cool. Store in an airtight container until required.