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In a small microwave-safe bowl, combine chopped chocolate and peanut butter. Microwave on medium-low ( 30%) for1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop the mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.
Preheat oven to 350°F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with confectioners’ sugar. Serve immediately.