Chocolate Peanut Butter Cup Cupcake
Ingredients
The cupcakes
-
½
cup
unsalted butter
-
2
oz
bittersweet chocolate
-
½
cup
Dutch-processed cocoa
-
¾
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
2
large
eggs
-
¾
cup
granulated sugar
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
½
cup
plain Greek yogurt or sour cream
-
12
pieces
Reese's Peanut Butter Cups
The frosting
-
1
cup
unsalted butter
-
1
cup
creamy peanut butter
-
2 ½
cups
powdered sugar
-
1
tablespoon
heavy cream
-
to taste
pieces
Mini Peanut Butter Cups for topping
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- Melt the butter, chocolate, and cocoa powder in a bowl, then let it cool until warm.
- Whisk together the flour, baking soda, and baking powder in a small bowl.
- In a medium bowl, whisk the eggs, then add sugar, vanilla, and salt. Mix in the cooled chocolate mixture.
- Gradually add the flour mixture and Greek yogurt or sour cream, mixing until combined.
- Spoon some batter into each cupcake liner, place a Reese's Peanut Butter Cup on top, then cover with more batter.
- Bake for 18-20 minutes until a toothpick comes out clean, then cool on a wire rack.
- For the frosting, beat together the butter and peanut butter until creamy, then mix in powdered sugar and heavy cream until fluffy.
- Frost the cooled cupcakes and top with mini peanut butter cups if desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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