peanut butter cup chocolate cupcakes with toasted peanut butter meringue frosting

Ingredients

• Servings: 14
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water
• 14 miniature peanut butter cup candies
• 4 egg whites
• 1 cup white sugar
• 1 tablespoon peanut butter

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). line 14 muffin cups with paper muffin liners.
• whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. increase speed to medium and mix well.
• reduce mixer speed to low and slowly pour boiling water into flour mixture. increase speed to medium and beat for 1 minute.
• fill each muffin cup halfway and place a peanut butter cup in the center of each.
• bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. remove from oven and cool in pan for 5 to 10 minutes. cool completely on a cooling rack before frosting.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• whisk egg whites and sugar together in a bowl until just combined. pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. return egg mixture to bowl. whisk egg mixture on high speed until still peaks form.
• place peanut butter in a microwave-safe bowl. heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. gently fold melted peanut butter into egg whites. transfer peanut butter frosting to a piping bag.
• pipe frosting cooled cupcakes.
• toast cupcakes under preheated broiler until lightly browned, about 1 minute.