Ever enjoyed the taste of peanut butter and chocolate? Every pondered the extraordinary flavor of peanut butter and chocolate while unconsciously munching upon Reece's Pieces?
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These muffins are much like my "Black Bottom Cupcakes" recipe, except that the center in this recipe is made of both peanut butter and cream cheese, resulting in a type of peanut butter cream cheese filling, contrasting wonderfully with the dark chocolate exterior batter.
It's like a Reece's Pieces candy, except made with a cupcake.
Try these Silicone Muffin Tins to bake with instead of traditional metal ones.
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Step 1: Ingredients
Filling: (1st picture)
⅓ cup sugar
6oz cream cheese, softened
½ cup peanut butter
Batter: (2nd picture)
⅓ cup coconut oil, melted
1 cup dark brewed coffee, hot
⅓ cup chocolate chips
1 tsp. Vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
¾ cup sugar
¼ cup cocoa powder
Step 2: Preheat and Line
Line muffin tins with muffin liners. Preheat oven to 350 degrees.
Step 3: The Filling
Prepare the filling by whisking together the cream cheese, egg, peanut butter, and sugar until thoroughly combined. Set to the side for future use.
Step 4: Dry Ingredients
In a small/medium bowl, whisk together the dry ingredients: flour, baking soda, salt, sugar, and cocoa powder.
Step 5: Wet Ingredients
Pour ⅓ cup chocolate chips into very hot coffee in a small container. Whisk to combine. In a large bowl, whisk together melted coconut oil and vanilla. Pour in coffee mixture, and stir.
Step 6: Mix It Up
Add the dry ingredient mixture to the wet ingredients, and whisk until just combined.
Step 7: Fill and Bake It
Fill each muffin tin mostly with the batter mix, then drop a spoonful of cream cheese filling in the middle of each.
Bake for around 25 minutes, or until a toothpick inserted into the batter portion comes out clean.
Step 8: Enjoy!
You're done. Serve warm, or seal in a plastic bag until further consumption.
Runner Up in the
Sweet Treats Challenge