Peanut butter black bottom cupcakes are super chocolate-y and filled with peanut butter and cheesecake.
1/2cuplight brown sugar
2tablespoonsunsweetened cocoa powder
1/2cupstrong brewed coffeevery hot
1 1/2teaspoonscider vinegar
1/4cup+ 1 tablespoon vegetable oil
2tablespoonscreamy peanut butter
4ouncescream cheeseat room temperature
1/4cuppeanut butter chipschopped up a bit
4ouncesdark chocolatefinely chopped
5tablespoonsunsalted buttercut into several pieces
2tablespoonslight corn syrup
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.