What you need
60g PHILADELPHIA Block Cream Cheese, softened
60g butter, softened
¼ cup 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 Baking Dark Chocolate Chips
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. Bake in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool. Store in an airtight container until required.
What could be better than peanut butter with a sprinkling of chocolate chips? These easy to make little cupcakes are great for a weekday snack. The proof is in the eating!