I ran across a recipe for Nutella cupcakes at Baking Bites. It sounded delicious but I didn’t have Nutella and was in no mood to go shopping so late. So, I thought, “Why not use peanut butter?”
So, I toyed with the recipe a bit and used Peanut Butter in place of Nutella. It’s not as pretty and it’s a bit tricky because unless you get the peanut butter swirled in really good, it tends to center itself and sink during baking. In fact, I think it might make sense to actually beat in the peanut butter before putting in the cups since it doesn’t really create a “swirl” pattern like in the Nutella recipe.
So, here’s my take on this recipe:
2/3 cup butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
2 tblsp powdered cocoa
3 tblsp Cream (or milk)
About 1/3 cup Creamy Peanut Butter
Preheat oven to 350°F. Line muffin tins with paper liners.
Cream together butter and sugar until light. Add in eggs one at a time. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Using an ice cream scoop, fill each muffin liner with batter until they’re about 3/4 full. Top each a heaping teaspoon of Peanut Butter. Swirl Peanut Butter in with a toothpick, making sure to fold a bit of batter up over the top. Bake for 20 minutes or until a tester inserted in the center comes out clean. Remove to a wire rack to cool completely.