Chocolate-Peanut Butter Layered Cupcakes

1-1/2  cups		all purpose flour
1/3  cup		baking cocoa
1  cup		packed brown sugar
1  teaspoon		baking soda
1/4  teaspoon		salt
1/3  cup		canola oil
1  cup		water
1  tablespoon		white vinegar
1/2  teaspoon		pure vanilla extract
1		large egg
8  ounces		1/3 less fat cream cheese
3/4  cup		creamy peanut butter
1/3  cup		granulated sugar
1/3  cup		powdered sugar
1/4  cup		peanut butter chips
1/4  cup		semi-sweet chocolate chips

Tip: For nutritional information on all the ingredients in Chocolate-Peanut Butter Layered Cupcakes just click on each ingredient name. Then adjust the serving size for any Chocolate-Peanut Butter Layered Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 350. Place paper baking cup in each of 18 regular size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).

In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar and 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 and chocolate chips.

Bake 25-30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan15 minutes. Remove from pan to cooling rack, cool 15 minutes. Serve warm or cooled.