Peanut Butter Cup Cheesecake Cupcakes

Name: Peanut Butter Cup Cheesecake Cupcakes
Prep time: 5 min
Cook time: 22 min
Total time: 4 h 27 min
Yield: 15 cupcakes
Ingredients: 24 chocolate peanut butter cups, such as Reese's, 15 left whole and 8 coarsely chopped; 2 (8-ounce) packages cream cheese, at room temperature; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 2 large eggs, at room temperature; 1/2 cup sour cream or plain yogurt; Pinch salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 27 mins
Servings
15 cupcakes
Course
Dessert
Cuisine
American

Peanut Butter Cup Cheesecake Cupcakes

Joshua Davis

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Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate.

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Ingredients

Servings

24 chocolate peanut butter cups, such as Reese's, 15 left whole and 8 coarsely chopped
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream or plain yogurt
Pinch salt

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Instructions

Preheat oven to 275°F. Spray standard muffin tins lightly with nonstick spray. Line 15 of the muffin cups with paper liners. Place 1 whole peanut butter cup in the bottom of each.
In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Beat in eggs, one at a time, until combined. Beat in sour cream and salt. Stir in chopped peanut butter cups with a rubber spatula.
Divide batter evenly among prepared muffin cups. Bake until filling is set (no longer thin and liquid-looking), about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before removing cupcakes from tins to serve.