First time’s the charm, if you’re hobby baker Cara Sapida. The local reporter and pal of our Head of Advertising, Michelle, whipped up her first original recipe to submit to Pillsbury’s annual Bake-Off contest, only to end up as a finalist in the running for $1 million. Cara didn’t end up winning, but her Chocolate-Peanut Butter Layered Cupcakes were a big hit in the ModOffice when Michelle brought in a batch!
Chocolate-Peanut Butter Layered Cupcakes
Makes about 18 cupcakes
1 1/2 cups flour
1/3 cup baking cocoa
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 large egg
1 package (8 ounces) cream cheese, softened
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup confectioners’ sugar
1/4 cup Reese’s peanut butter chips
1/4 cup Hershey’s semi-sweet chocolate baking chips
- Heat the oven to 350°F. Place a paper baking cup in each of 18 regular-size muffin cups.
- In a large bowl, mix the flour, cocoa, brown sugar, baking soda and salt. Add the oil, water, vinegar and vanilla to the flour mixture, stirring just until smooth (do not over mix).
- In another large bowl, beat the egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add the confectioners’ 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 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 a cooling rack; cool for 15 minutes. Serve warm or cool.
Have you ever created your own recipe, or entered a baking contest before?