If a peanut butter cup married a cupcake, this is what it would taste like. With a taste of chocolate and peanut butter in every bite, this is sure to be a favorite for kids* and parents alike!
*Peanut allergy-free kids, of course!
- 1/2 stick unsalted butter, melted
- 1/2 cup powdered sugar
- 3/4 cup smooth peanut butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 2/3 cup flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 stick unsalted butter, cut into pieces
- 1 cup semi-sweet chocolate chips
- 3/4 cup sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
First make the peanut butter filling. In a medium bowl, combine the 1/2 stick melted butter, powdered sugar, peanut butter, salt, and vanilla extract. Stir until all ingredients are combined and smooth. Set aside.
Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, microwave the chocolate chips and butter for 30 seconds. Stir, then microwave for another 30 seconds. Stir until the butter and chocolate are melted. Cool slightly.
Whisk the sugar into the chocolate. Add the eggs, whisking until smooth. Stir in the vanilla. Stir in the flour mixture until all ingredients are combined.
Pour about 3 tablespoons of batter into each lined muffin cup. Spoon in 1 heaping tablespoon of the peanut butter filling on top of the cupcake batter. Top with 1 tablespoon of the cupcake batter.
Bake for about 40 minutes, rotating the tin halfway through, until a toothpick in the center comes out with just a few crumbs attached.
Cool in tins completely before enjoying.
Makes 12 cupcakesAdapted from Martha Stewart Cupcakes