Peanut Butter Cup Cheesecake Cupcakes are tangy, nutty, rich, creamy, and full of chocolate. YUM.
The most popular recipe of all time on my blog has been Cookies and Cream Cheesecake Cupcakes, a post I wrote in 2010. I can see why. They incorporate a reminiscent favorite childhood treat (Oreos), they’re fun, they’re doable, and they’re delicious. I also created a recipe last year for Thin Mint Cheesecake Cupcakes (with a thin mint on the bottom). Those are adorable, too.
Now, this recipe incorporates my two favorite things of all time – peanut butter and chocolate. There’s an entire chocolate peanut butter cup on the bottom of each of these cheesecake cupcakes. Not to mention more chopped peanut butter cups inside the cheesecake itself. For me, it really doesn’t get better than that. Especially in a cute little cupcake. Just try not to eat more than one.
Taste: Tangy, nutty, rich, chocolate-y. YUM.
Texture: Creamy with that wonderful peanut butter cup at the bottom.
Ease: Much easier than a full-size cheesecake.
Appearance: I just love the surprise bottom.
Pros: Super fun and delicious dessert.
Cons: Not exactly healthy.
Would I make this again? Yes.
How to make Peanut Butter Cup Cheesecake Cupcakes
24 chocolate peanut butter cups, such as Reese's, 15 left whole and 8 coarsely chopped
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream or plain yogurt
Preheat oven to 275°F. Spray standard muffin tins lightly with nonstick spray. Line 15 of the muffin cups with paper liners. Place 1 whole peanut butter cup in the bottom of each.
In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Beat in eggs, one at a time, until combined. Beat in sour cream and salt. Stir in chopped peanut butter cups with a rubber spatula.
Divide batter evenly among prepared muffin cups. Bake until filling is set (no longer thin and liquid-looking), about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before removing cupcakes from tins to serve.
Adapted from this Martha Stewart recipe
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