I want to share with you this delicious little cupcake, which is just a few fudgy bites of moist brownie with a creamy peanut butter center. All the preparation is in one bowl, with the butter and chocolate melted in the microwave. And if you are a baker, with the exception of the German Sweet Chocolate, you may already have all of the ingredients, and if you don’t have the German Sweet Chocolate, you can use semi-sweet chocolate. German Sweet Chocolate is a type of baking chocolate invented by Samuel German in 1852. It’s a bit richer and sweeter than other baking chocolates.
1 package (4 ounces) Baker’s German Sweet Chocolate
1/4 cup (1/2 stick) butter
3/4 cup sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup peanut butter
2 tablespoons powdered sugar
Heat oven to 350 degrees. Microwave the chocolate and butter in a large bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla. Beat the mixture with 100 strokes. This will ensure that the egg is thoroughly incorporated and aerated. Stir in flour.
Fill 12 paper-lined muffin cups 1/2 full with batter. (It will seem skimpy, but there is exactly enough for 12 cupcakes.)
Plunk one peanut butter ball into each cupcake. Bake for 20 minutes or until toothpick inserted into brownie comes out with fudgy crumbs. Do not overbake–this is a moist, fudgy brownie, not a cakey brownie. Remove from pan to cool.
You could sift some powdered sugar over these cupcakes, or drizzle with bitter chocolate glaze, but I’ve enjoyed these the way they are.