Chocolate Cake-Peanut Butter Cups
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
FILLING
- 88.74 ml creamy peanut butter (I use Reese's or Skippy)
- 59.14 ml granulated sugar
-
CUPCAKES
- 78.78 ml unsweetened cocoa powder (Dutch processed)
- 59.14 ml hot water
- 236.59 ml flour
- 2.46 ml baking powder
- 1.23 ml baking soda
- 0.61 ml salt
- 88.74 ml butter, softened
- 78.78 ml creamy peanut butter (same as above)
- 177.44 ml packed light brown sugar
- 2 egg yolks
- 4.92 ml vanilla extract
- 78.78 ml milk
directions
- Preheat oven to 350*F.
- Grease and flour 12 standard-size muffin cups (or, line with paper liners); set aside.
- FILLING: Combine the peanut butter and sugar in a small bowl until well blended; set aside.
- CUPCAKES: Combine the cocoa powder and hot water in a cup until smooth; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter and peanut butter until light and creamy; slowly blend in the brown sugar.
- Lower the mixer speed to medium; blend in the egg yolks, one at a time.
- Blend in the cocoa mixture, then the vanilla; blend well.
- Lower mixer speed to low.
- Blend in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating just until combined.
- Spoon about 2/3 of the batter into the prepared tins.
- Top with equal amounts of filling, then the remaining batter; smooth tops.
- Bake until tops are cracked, edges are springy, and centers are still soft when pressed gently with a fingertip, about 20 minutes.
- Cool in the tins slightly before removing.
- Frost or glaze with your favorite topping.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ