|a little surprise in the middle|
Peanut Butter Cup Brownie Cupcakes
8 oz semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
12 mini Peanut Butter Cups, unwrapped
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4-5 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 tbsp of batter into each lined cup. Place 1 peanut butter cup on top, gently pressing into batter. Top with 2 tbsp batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above peanut butter cup) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.