Peanut Butter Cheesecake Stuffed Chocolate Cupcakes

• 份量: 30+ servings
• 准备时间: 25 minutes
• 总时间: 50 minutes

配料

1 cup (170 grams) semisweet chocolate chips

1 cup (246 grams) peanut butter

3 cups (374 grams) all-purpose flour (+30 g for high altitude)

2 teaspoons baking soda (-1/4 teaspoons for high altitude)

1 teaspoon fine sea salt

1 cup (200 grams) granulated sugar (190 g for high altitude)

2/3 cup (132 grams) vegetable oil

2 large egg

2 teaspoon vanilla

2 cups (480 g) water (+2 tablespoons for high altitude)

For the cheesecake filling:

4 ounces (113 grams) cream cheese, at room temperature

1/2 cup (123 grams) peanut butter, plus more for topping

1/4 cup (50 grams) granulated sugar

1 large egg

1/8 teaspoon fine sea salt

1/2 cup (85 grams) semisweet chocolate chips

1/2 cup (85 grams) peanut butter chips

Peanut butter frosting:

3/4 cup (169 g) salted butter softened

3/4 cup (203 g) smooth peanut butter

3 teaspoons vanilla

5 tablespoons milk

4 1/2 cups (563 g) powdered sugar

步骤

Make the cupcakes:

Preheat the oven to 350°F. Line two standard muffin tins with 24 paper liners.

Place the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Stir in the peanut butter. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips and peanut butter. Gradually add the flour mixture alternatively with the water. The batter will be thin. Set aside.

Make the filling:

In the bowl of an electric mixer beat the cream cheese, peanut butter, sugar, egg, and salt until creamy. Stir in the chocolate chips and peanut butter chips.

Fill each muffin cup half full with the batter. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.

Let cool completely. Melt additional peanut butter for spreading over the tops of each cupcake, if desired OR frost with Peanutbutter frosting. Serve or store in an airtight container at room temperature for up to 2 days.

Frosting-beat butter and peanut butter for 2 minutes. Add vanilla and milk. Slowly add in powdered sugar until you get the right consistency.

备注

4/18/26 Made gf following info below. Use one regular cookie scoop (almost scant)in bottom of each, then spread around with a spoon, then one generous small cookie scoop filling and then a regular cookie scoop batter on top. Baked at 350 for 25+ minutes. (It made 30 cupcakes but I filled the first 24 a bit full so using my instructions above it would probably make more.)

To make gf add 1 1/2+1/8 teaspoon xanthan gum, reduce flour by 10% to 336 g but add 4 tablespoons flour to 368 g and 2 tablespoon extra water for moisture in high altitude. Reduce baking soda by 1/4 teaspoon and reduce sugar by 2 teaspoon so 190 g. Let sit 10 minutes before putting in cupcake tins.

184 g tapioca flour, 92 g millet flour, 92 g buckwheat flour, 1 1/2+1/8 teaspoon xanthan gum

This made a lot more filling than the amount of batter so I changed the cake recipe amounts to be double the original cupcake recipe. (The original recipe only made 16 cupcakes)

I added the frosting recipe from another recipe.