Chocolate PB Cupcakes
By Yankee Magazine|Feb 03 2008|
Ingredients
140 grams butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
200 grams sifted plain flour
1/4 tsp salt
2 tsp baking powder
~1/3 cup Kraft Nuts About Chocolate (or other chocolate peanut butter spread), slightly warmed
Instructions
Preheat oven to 165C.
Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes.
Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla.
Stir in flour, salt and baking powder until batter is uniform and no flour remains.You may need a few splashes of milk here to loosen the batter very slightly.
Fill each muffin liner with batter. They should be 3/4 full.
Top each cake with 1 1/2 tsp chocolate spread. Swirl the spread in with a toothpick or knife point, making sure to fold a bit of batter up over the spread.
Top with some crushed peanuts, if desired.
Bake for 20-25 minutes.Remove to a wire rack to cool completely.
Makes 12.
