Moist and delicious chocolate cupcakes with a peanut butter cup surprise inside.
Original recipe makes 14 cupcakes
Ingredients
1 cup all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup boiling water
14 miniature peanut butter cup candies
4 egg whites
1 cup white sugar
1 tablespoon peanut butter
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
- Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
- Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
- Fill each muffin cup halfway and place a peanut butter cup in the center of each.
- Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
- Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
- Pipe frosting onto cooled cupcakes.
- Toast cupcakes under preheated broiler until lightly browned, about 1 minute.
Nutrition
Calories: 293 kcal
Carbohydrates: 47.3 g
Cholesterol: 15 mg
Fat: 10.7 g
Fiber: 1.9 g
Protein: 5.3 g
Sodium: 246 mg