These seemed way too good to pass up, I don’t even know how it came to me, but it was off my cookeatshare.com website from a chef called Margarita Reczek. I couldn’t resist!
- 8 oz semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces at room temperature
- 1 cup sugar
- 3/4 teaspoon. salt
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 12 Reese’s Peanut Butter Cups (I used mini Peanut Butter Cups because my cupcake tins seem too small to use for the bigger butter cups!)
How to make and bake:
Preheat oven to 175°C (350°F). Line a standard size muffin tin with cupcake liners. Melt the chocolate and butter by placing in a large heatproof bowl or a double boiler, and setting over a pan of simmering water. Stir occasionally just until melted, it takes about 5 minutes.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa, just until smooth (do not overmix).
Spoon 1 heaping tablespoon of batter into each cup. Place 1 peanut butter cup on top, gently pressing into the batter. Top with 2 more tablespoons of batter, covering the peanut butter cup completely.
Bake for about 35 minutes, rotating halfway through, and until a cake tester inserted halfway in centers (above peanut butter cup) comes out with a few moist crumbs attached. Cool on wire rack. Cupcakes can be stored up to 3 days in an airtight container at room temperature.