Peanut Butter Cheesecake Stuffed Chocolate Cupcakes

Name: Peanut Butter Cheesecake Stuffed Chocolate Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 16 cupcakes
Ingredients: 1/2 cup (85 grams) semisweet chocolate chips; 1/2 cup (123 grams) peanut butter; 1 1/2 cups (187 grams) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (100 grams) granulated sugar; 1/3 cup (66 grams) vegetable oil; 1 large egg; 1 teaspoon vanilla; 1 cup water; 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 salt; 1/2 cup (85 grams) semisweet chocolate chips; 1/2 cup (85 grams) peanut butter chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
16 cupcakes
Course
Dessert
Cuisine
American

Peanut Butter Cheesecake Stuffed Chocolate Cupcakes

Joshua Davis

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A hidden chocolate chip peanut butter cheesecake filling takes these Peanut Butter Cheesecake Stuffed Chocolate Cupcakes to a whole new level. You'll LOVE this recipe.

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Ingredients

Servings

For the cupcakes:

1/2 cup (85 grams) semisweet chocolate chips
1/2 cup (123 grams) peanut butter
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/3 cup (66 grams) vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water

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 salt
1/2 cup (85 grams) semisweet chocolate chips
1/2 cup (85 grams) peanut butter chips

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Instructions

Make the cupcakes:

Preheat the oven to 350°F. Line two standard muffin tins with 16 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. Serve or store in an airtight container at room temperature for up to 2 days.