Peanut Butter Filling
- 8 oz cream cheese softened
- 1/2 cup peanut butter 145g
- 1/2 cup granulated sugar 100g
- 1 large egg lightly beaten
- 1/2 tsp vanilla
Muffins
- 1/2 cup canola oil vegetable oil would also work
- 1 cup granulated sugar 200g
- 1/2 cup milk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 2 cups all-purpose flour 240g
- 1/2 cup cocoa powder 50g
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sour cream 150g
- 2 cups semisweet chocolate chips divided
Instructions
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Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).
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Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.
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Stir in granulated sugar, egg, and vanilla. Set aside.
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In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
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Gently fold in sour cream until just-combined.
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In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.
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Scoop chocolate muffin batter into prepared muffin tin, filling only 1/2 full.
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Scoop heaping spoonfuls (I used a heaping 1 1/2″ cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled 3/4 to 4/3 of the way full.
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Repeat until all batter has been dispersed.
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Sprinkle tops of muffins with remaining chocolate chips.
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Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.