Super chocolate-y and filled with peanut butter and cheesecake, these peanut butter black bottom cupcakes are sure to be a hit with any dessert lover!
What would you say if I told you that you could eat a cupcake that tastes like a peanut butter cup with some cheesecake mixed in. Would you believe me?
You probably would because you’re looking at the evidence right there in front of you. But I’ll restate: chocolate filled with peanut butter AND cream cheese! It’s not too good to be true. This is reality!
Delicious, delicious reality.
Remember a couple of months ago when I posted like 12,000 chocolate + peanut butter recipes all in a row? (It might have been more like three recipes in two weeks, but it felt like more to me.)
Well, I decided to give my favorite-ever combo a break, at least around these parts—in my real life I NEVER take a break from it. I spend a good chunk of my life dreaming up new ways to incorporate peanut butter into chocolate recipes (and vice versa).
And now I’m bringing that combo back to IBK.
With cupcakes. Peanut butter black bottom cupcakes—my new favorite variety of cute individual desserts. (Is “cute individual” redundant?)
But I need to take a minute to reflect here. I started this blog as a creative outlet, and to give some purpose to my baking obsession. Because it’s harder for people to turn down baked goods when I tell them I need feedback before I post the recipe—before blogging I didn’t have an excuse other than I just CAN’T have the cookies around any more!
In the year-and-a-half (or so) since my first post, I’ve discovered that even more than the creativity blogging allows, I love interacting with other bloggers, I love hearing feedback from people on social media, and I especially love sharing my food with all of you out there.
So please know just how much I appreciate all of the love and support you’ve given me.
Cupcakes! It should be noted that I didn’t have an oven for the first several days I lived in Phoenix. (Oh, did I mention I’m officially moved in? Not unpacked entirely, but moved in. I’m a Phoenician now!) It should also be noted that the first thing I baked once the range was installed was another batch of these babies.
They’re sitting in the freezer waiting for my next late-night chocolate craving.
These chocolate peanut butter black bottom cupcakes are so moist they’re practically gooey. They’re bursting with peanut butter and a cheesecake filling with peanut butter chips, and they’re topped with a luscious chocolate glaze.
In short, they’re chocolate and peanut butter perfection!
Thanks for indulging my inner thoughts today, friends! I just am so glad you’re all here with me and if I could send you your own batch of these cupcakes I’d do it in a heartbeat!
Peanut butter black bottom cupcakes are super chocolate-y and filled with peanut butter and cheesecake.
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strong brewed coffee very hot
- 1 1/2 teaspoons cider vinegar
- 1/4 cup + 1 tablespoon vegetable oil
- 1 1/2 teaspoons vanilla
- 2 tablespoons creamy peanut butter
- 4 ounces cream cheese at room temperature
- 1 egg lightly beaten
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup peanut butter chips chopped up a bit
- 4 ounces dark chocolate finely chopped
- 5 tablespoons unsalted butter cut into several pieces
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.
Combine the flour, sugars, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the cooled coffee, vinegar, vegetable oil, and vanilla. Beat with an electric mixer set to low until well combined.
Combine the cream cheese, egg, sugar, vanilla, and salt in a small mixing bowl. Beat until well combined. Fold in chopped peanut butter chips.
Pour about 1/4 cup of batter into each muffin cup. Top with a half teaspoon of peanut butter, followed by 1 tablespoon of the cream cheese mixture. Bake for 25 to 28 minutes, until cupcakes spring back when lightly pressed with your fingertip.
Cool cupcakes in muffin tins for 15 minutes, then remove to a wire rack to cool completely.
Combine the chopped chocolate and butter in a small microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Add corn syrup and vanilla and stir until well combined. Spoon the glaze over each cooled cupcake, then replace cupcakes on wire rack until glaze sets. (Alternatively, you can dip the cupcakes into the glaze.) Serve and enjoy.
Adapted from Sticky, Chewy, Messy, Gooey