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Black Bottom Peanut Butter Chipcakes [RECIPE]

Yesterday, I promised to share two yummy recipes with you, Eierkuchen (best translated as “fluffy pancakes,” but literally “egg cakes”), and vanilla syrup. I just found another recipe that I’m going to share with you (I explain why in the Eierkuchen post), but I have decided to post only one recipe per post. That will make it easier for you to print it off, for those of you who want to do that. I’ll always provide links at the beginning and end of the posts to the other recipes in the grouping.

:: Eierkuchen / Fluffy Pancakes :: Vanilla Syrup :: Black Bottom Peanut Butter Chipcakes ::

Black Bottom Peanut Butter Chipcakes

by Tammie Kresse (via The Celebration Cookbook, 1840 – 1990, First Calvary Baptist Church of KCMO)

Ingredients

Filling

8 oz. cream cheese
1/3 c. sugar
1/8 tsp. salt
1 egg
3/4 c. peanut butter-flavored chips

Preparation

Blend cream cheese, sugar, and salt in a small mixer bowl. Add egg; beat until smooth. Stir in peanut butter-flavored chips. Set aside.

Batter

1 1/4 c. unsifted flour
1 c. sugar
1/3 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour cream
1/3 c. vegetable oil
1 egg
1 tsp. vanilla

Preparation

In separate bowl, combine flour, sugar, cocoa, baking soda, and salt. Add buttermilk (or sour cream), vegetable oil, egg, and vanilla. Blend well. Fill muffin cups half full of batter and top with 1 tablespoon of filling. Bake at 350 degrees for about 30 minutes. Makes 24 cupcakes.

:: Eierkuchen / Fluffy Pancakes :: Vanilla Syrup :: Black Bottom Peanut Butter Chipcakes ::

If you try these recipes and play around with them, let us know how it goes in the comments, especially if you tweak them and it works!


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