Triple Chocolate Peanut Butter Cup Muffins
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 15
Prune puree? Chickpea flour? Fear not - you'll never guess they're in there with the melted peanut butter cups, bittersweet chocolate and cream cheese! You can even frost them for a bake sale cupcake tray!
Ingredients
- 1 oz chopped bittersweet chocolate shopping list
- 4 oz diced peanut butter cups shopping list
- 2 oz cream cheese shopping list
- ½ cup flour shopping list
- ½ cup Kamut flour shopping list
- ½ cup chickpea flour shopping list
- 2 tbsp cocoa powder shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- ½ tsp salt shopping list
- ¼ cup prune baby food shopping list
- ½ cup brown sugar shopping list
- 1 tsp vanilla shopping list
- 1 tbsp vinegar shopping list
- ½ cup warm coffee shopping list
- 1/3 cup warm water shopping list
How to make it
- Preheat oven to 375F, grease or line 15 muffin cups.
- Melt together bittersweet chocolate, peanut butter cups and cream cheese until smooth and fluid. Set aside.
- In a bowl combine flours, cocoa, baking powder, baking soda and salt.
- Stir in the prune puree, brown sugar, vanilla, vinegar, coffee, warm water and melted chocolate mixture. Stir just until moist.
- Fill muffin tins ¾ the way with batter.
- Bake 20 minutes. Cool in the pan for 5 minutes and turn out onto a rack to cool completely.
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