Ingredients for Chocolate Cupcakes Filled With Peanut Butter Cups
- Milk Chocolate
- 1/2 cup (113g) unsalted butter
- 1 teaspoon pure vanilla extract
- Granulated Sugar
- 2 large eggs
- All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Miniature Peanut Butter Cups
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How to Make Chocolate Cupcakes Filled With Peanut Butter Cups
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a medium heat-safe bowl, melt 1/2 cup (113g) unsalted butter and 6 ounces (170g) semi-sweet chocolate chips together. Stir until smooth and creamy.
- Stir in 1 teaspoon of pure vanilla extract.
- In a large bowl, whisk together 1 1/2 cups (180g) granulated sugar, 2 large eggs, 1 3/4 cups (210g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the melted chocolate mixture to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about halfway full with batter.
- Place one mini peanut butter cup in the center of each cupcake.
- Top with the remaining batter, filling the cups almost to the top.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the muffin tin before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
136g
Fat
54g
Carbs
14g