Peanut Butter Cup Cheesecake Cupcakes
User Reviews
5
2 reviews
Excellent
Peanut Butter Cup Cheesecake Cupcakes
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Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate.
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Ingredients
- 24 Chocolate Peanut Butter Cups such as Reese's, 15 left whole and 8 coarsely chopped
- 2 cream cheese at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 egg large, at room temperature
- 1/2 cup sour cream or plain yogurt
- Pinch salt
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.
Notes
- Adapted from Cookies and Cream Cheesecake Cupcakes recipe.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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