Peanut Butter Filled Fudge Cupcakes
Submitted by pmonchek
Peanut butter filled fudge cupcakes hide a cream cheese and peanut butter core inside rich cocoa cupcakes. Bake reveals a fudgy exterior with a soft, cheesecake-like peanut butter center.
YIELD
1 dozenPREP
20 minCOOK
20 minREADY
45 minThese are fudge cupcakes with a secret: a peanut butter cheesecake filling spooned into the center of each before baking. A tablespoon of batter goes in first, then a rounded teaspoon of the filling, then more batter to cap it. As they bake the filling sets into a dense pocket that stays visible when you bite in, giving you brownie-like cake on the outside and soft, sweet peanut butter cheesecake in the middle.
The cake itself is deeply chocolatey from a third of a cup of cocoa and a full cup of brown sugar. Skim milk and whipped egg whites keep the crumb tender without the heaviness of a butter-based batter.
Kitchen Tips
- Whip the egg whites to soft peaks before folding into the wet ingredients. This is the lightness that keeps fudge cupcakes from going dense and leaden.
- Soften the cream cheese thoroughly. Cold cream cheese refuses to blend with peanut butter smoothly, and lumps in the filling will sink oddly during baking.
- Do not overfill the cups. Half full means room for the filling to rise without blowing out through the top during baking.
- Check doneness at 18 minutes, not 20. The filling keeps the centers looking wet even when done, so test with a toothpick inserted at the edge where it should come out with moist crumbs.
Variations
- Swap the peanut butter for almond butter or Nutella for a different filled-center twist.
- Add a handful of chocolate chips to the batter for extra melty pockets.
- Drizzle cooled cupcakes with chocolate ganache and a sprinkle of chopped peanuts for full peanut-butter-cup energy.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Prepare 12 muffin cups with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, ⅓ cup milk, and egg whites.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
Place 2 tablespoons batter into prepared cups.
Spoon rounded teaspoon of cream cheese mixture into center of each.
Fill cups half full with remaining batter, 1 tablespoon each.
Bake for 20 minutes.
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