1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping
Preheat oven to 350°F. 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 over mix).
In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.
Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.
Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely. Store in an airtight container. Enjoy!