Peanut Butter Filled Chocolate Cupcakes

Ever enjoyed the taste of peanut butter and chocolate? Every pondered the extraordinary flavor of peanut butter and chocolate while unconsciously munching upon Reece's Pieces?

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These muffins are much like my "Black Bottom Cupcakes" recipe, except that the center in this recipe is made of both peanut butter and cream cheese, resulting in a type of peanut butter cream cheese filling, contrasting wonderfully with the dark chocolate exterior batter.

It's like a Reece's Pieces candy, except made with a cupcake.

Enjoy!

Try these Silicone Muffin Tins to bake with instead of traditional metal ones.

Filling: (1st picture)

1 egg

⅓ cup sugar

6oz cream cheese, softened

½ cup peanut butter

Batter: (2nd picture)

⅓ cup coconut oil, melted

1 cup dark brewed coffee, hot

⅓ cup chocolate chips

1 tsp. Vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

¾ cup sugar

¼ cup cocoa powder

Line muffin tins with muffin liners. Preheat oven to 350 degrees.

Prepare the filling by whisking together the cream cheese, egg, peanut butter, and sugar until thoroughly combined. Set to the side for future use.

In a small/medium bowl, whisk together the dry ingredients: flour, baking soda, salt, sugar, and cocoa powder.

Pour ⅓ cup chocolate chips into very hot coffee in a small container. Whisk to combine. In a large bowl, whisk together melted coconut oil and vanilla. Pour in coffee mixture, and stir.

Add the dry ingredient mixture to the wet ingredients, and whisk until just combined.

Fill each muffin tin mostly with the batter mix, then drop a spoonful of cream cheese filling in the middle of each.

Bake for around 25 minutes, or until a toothpick inserted into the batter portion comes out clean.

You're done. Serve warm, or seal in a plastic bag until further consumption.