Peanut Butter and Milk Chocolate Cakes with Cream Cheese Filling

Peanut Butter and Milk Chocolate Cakes with Cream Cheese Filling

In this recipe:

based on 31 reviews
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3
25 min.
prep
80 min.
total
24 cupcakes (2 dozen)

These Peanut Butter and Milk Chocolate Cakes with Cream Cheese Filling 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.

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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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.)

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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.

- Alice Downey from NORWELL, MA

Excellent

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

- Sharyn Budek from LAKE WORTH, FL

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.

- Maureen Wilson from MARIETTA, GA

PB and Chocolate Cakes with Cream Cheese Filling

I gave them a try and to my surprise they were pretty good. On reading the recipe it didn't sound like it would satify my craving for a sweet. The result was very good.

- Pam Camilleri from Sharbot Lake, ON

Warm Goodness from the oven

I just made these this morning, and my home smelled so wonderful. But the cakes tasted better than the smell going through the house.

- Helen Lane from WATERLOO, IL

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 180
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (31% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 13g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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