Marbled Peanut Butter and Chocolate Cupcakes

What happens when you mix chocolate cake, peanut butter cake and melted Reese’s Peanut Butter Cups?   If you want to find out, you’ll have to bake these cupcakes from A Cookie Named Desire because I doubt I could tell you how incredibly rich and delicious they are.  There just are not enough words to describe it.  So go on, make them and see for yourself.

Marbled Peanut Butter and Chocolate Cupcakes

Makes 12 cupcakes

Ingredients

• 1/2 stick unsalted butter
• 1 oz semi-sweet chocolate
• 1/4 cup cocoa powder
• 1 egg, room temperature
• 1/4 cup sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1/4 cup, plus 2 tablespoons all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt

• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• pinch of salt
• 1/3 cup peanut butter (creamy)
• 1/2 stick unsalted butter, room temperature
• 1/4 cup, plus 2 tablespoons brown sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla extract
• 2 tablespoons plain Greek yogurt

• 12 mini Reese’s Peanut Butter Cups
• 1/4 cup peanut butter
• 1 oz baking chocolate
• 1/4 cup heavy cream

• 1 stick unsalted butter, room temperature
• 1/3 cup chocolate peanut butter
• 3 tablespoons cocoa powder
• 3 cups powdered sugar
• 12 Reese’s Peanut Butter Cup Minis

Instructions

1. Preheat the oven to 350 degrees and line a cupcake tine with liners.

1. Melt the butter and chocolate together on low on the stove top until creamy. Mix in cocoa powder and set aside to cool.
2. In a small bowl, mix the egg, yogurt, sugars and vanilla together until fully incorporated.
3. Slowly add the chocolate mixture to the egg mixture and whisk together.
4. In another bowl, mix the flour, baking soda, baking powder and salt together. Slowly add the flour mixture to the wet ingredients until just combined. Do not over mix.

1. Cream the butter and peanut butter together until creamy and then add in the sugar and continue to beat until fluffy.
2. Add in the egg, yogurt and vanilla.
3. Mix the flour, baking powder and salt together and slowly add to the wet ingredients.

1. Beat the butter until light and fluffy.
2. Add in the peanut butter and cocoa powder and continue to beat.
3. Slowly add the powdered sugar, 1/2 cup at a time until fully incorporated.

1. Melt the Reese’s Peanut Butter cups, baking chocolate and peanut butter together on low over a stovetop. Slowly add the cream and mix until light and creamy. Set aside.

1. Add half of each of the batters to each of the cupcake liners. Swirl the batters together using a toothpick.
2. Bake for 18- 20 minutes, or until a toothpick comes out clean or with a few crumbs clinging to it.
3. Remove and allow to cool on a wire rack.
4. Once completely cool, use a melon baller to remove the centers of the cupcakes and fill with the chocolate. Pipe your frosting and top each cupcake with a mini Reese’s Peanut Butter Cup