Milk Chocolate Cupcakes with Peanut Butter Candy Filling
7 ounces milk chocolate
3/4 cup butter or margarine (1 1/2 sticks)
1 1/3 cups granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
12 mini peanut butter cups
Makes about 12 standard cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. Line muffin pan with baking cups. In a saucepan or microwave safe bowl, melt chocolate and butter; stir in vanilla. In medium bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill cups half full; place peanut butter cup in center of each and top with remaining batter.
Bake 18-20 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack 8 minutes. Remove cupcakes from pan. Cool completely before icing.
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