Peanut Butter Chocolate Swirl Muffins

Nicole P.

By
@froggeh

One of my most favorite muffins made from scratch :)


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Comments:

Serves:

6 large or 10 medium muffins

Method:

Bake

Ingredients

2/3 c
all-purpose flour
1 tsp
baking powder
1/2 c
butter
5
semisweet chocolate squares (such as baker's) chopped
3/4 c
white sugar
2 large
eggs
1 tsp
vanilla extract

PEANUT BUTTER SWIRL FILLING

4 Tbsp
butter
1/2 c
confectioners’ sugar (aka powdered and icing sugar)
1 c
smooth peanut butter
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 325⁰F. Line a muffin tin with paper liners. Whisk together flour, baking powder. Put butter and chocolate in the top half of a double boiler over hot, simmering water; stir until melted. Remove from heat and let cool slightly.
2
Whisk granulated sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3
Make the peanut butter filling: stir together all filling ingredients until smooth.
4
Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with additional tablespoon batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
5
Bake, rotating halfway through, until a cake tester inserted in the centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer to a wire rack to cool completely before removing cupcakes.