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Peanut Butter and Milk Chocolate Cakes with Cream Cheese Filling

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I made these cakes and they were the best ever so I decided to bake a ...

    •
  • Alice D., NORWELL, MA on 4/08
Peanut Butter and Milk Chocolate Cakes with Cream Cheese Filling
There are a million reasons to bake.
Find your inspiration at VeryBestBaking.com
Level: Intermediate

These cakes will quickly become a signature item, thanks to the Nestlé Toll House Peanut Butter & Milk Chocolate Morsels. This recipe was developed by Patti Kuznicki Bloomsburg, PA.

  • Prep: 25 min
  • Cooking: 25 min
  • Cooling time: 30 min cooling
  • Yields: 24 cupcakes (2 dozen)
Everything You Need This Holiday Season
Ingredients
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels, divided
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 large eggs, divided
  • 1 1/4 cups all-purpose flour
  • 1/2 cup quick or old-fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 3/4 cup unsweetened applesauce
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Directions

PREHEAT oven to 350° F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups.

MICROWAVE 1 cup of morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool.

BEAT cream cheese and granulated sugar in medium mixer bowl until combined. Beat in 1 egg. Stir in the remaining unmelted morsels.

COMBINE flour, oats, baking powder, baking soda and cinnamon in small bowl. Beat butter and brown sugar in large mixer bowl until combined. Beat in remaining egg, applesauce, and melted morsels. Gradually stir in the flour mixture until just combined. Spoon batter into prepared muffin cups, filling each about one-third full. Spoon about 1 tablespoon cream cheese mixture over batter in each cup.

BAKE for 25 minutes. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. (Cupcakes may have dip in centers during cooling.)

Remember to follow baking instructions before consuming.
Tips from Very Best Baking Kitchen

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Recipe Reviews

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Alice D. , NORWELL, MA
April 2008
    •

peanut butter & milk chocolate cakes with cream ch

I made these cakes and they were the best ever so I decided to bake a batch for my grandchildren while I was babysitting them. Alas, no chips in the house but there was a bag of Nestle Butterscotch chips. I made the recipe exactly the same just substituting the butterscotch chips. The grandkids (two are teenagers)LOVED them and they disappeared in a few minutes. 5 stars for this recipe and a permanent addition to my cookie cookbook..

Sharyn B. , LAKE WORTH, FL
March 2008
    •

Excellent

Had these at a friends house and loved them. Plan on making them soon for my own family..

Maureen W. , MARIETTA, GA
March 2008
    •

Peanut Butter and cream cheese muffins

These muffins came out beautifully. The instructions were easy to follow and I ended up with some very moist and delicious muffins..

Read all reviews
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NUTRITION FACTS
Amount Per Serving 24 cupcakes (2 dozen)
Serving Size 1/24 of recipe
Calories 180
Calories from Fat. 90
% Daily Value
Total Fat 10g 15%
Saturated Fat 6g 31%
Cholesterol 35mg 11%
Sodium 140mg 6%
Carbohydrates 20g 7%
Dietary Fiber 0g 0%
Sugars 13g
Protein 2g
Vitamin A 4%
Vitamin C 2%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet

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