Happy New Year’s Eve! What do you do to ring in the new year? Whatever it is, I’m sure it’s way more fascinating than what I’m doing. I tend to be a huge dud on New Year’s Eve. Squirrel and I tend do something low key. Usually, we go over a friends house, mingle, play a few board games, and have a few cocktails…except for last year. Don’t laugh, but last year Squirrel and I stayed home and fell asleep before the ball even dropped. I remember my lids feeling like bricks, so I stopped fighting it and just let the inevitable happen and fell asleep. Duds, I know. Going out means spending 5x the price for a Captain and Coke, fighting the crowds to make it to the bar for said cocktail, then jumping up and down to get the bartender to acknowledge my existence (I’m only 5’1″). So, we take the route less travelled and stay home. I mix up my cheap cocktail, pop a bag of popcorn, and plop myself down onto my favorite part of the couch and watch movies all evening. Call me old but I love it!
Today is the last #MuffinMonday before the end of the year, so I had to go out with a bang. I took the concept of the word muffin to an entirely new level with this recipe. It’s sort of a muffin/cupcake hybrid. I made a decadent chocolate muffin stuffed with a peanut butter cup and topped with peanut butter frosting. Can I get a hell yes?
The only rule we had to follow this week was to make something indulgent using chocolate. Chocolate? Check. Indulgent? I’d say so.
I know this looks like a cupcake, with its creamy frosting and peanut butter cup center, but looks can be deceiving. This is, indeed, a muffin; a very decadent and indulgent muffin. A muffin that masks itself as a cupcake that begs to be eaten for breakfast.
How about we make this muffin our last hurrah before we set our New Year’s resolutions. Whatdoya say?
I know what you’re thinking. You’re thinking, “Do you think she’ll notice if I steal that pan of muffins?” It’s New Year’s Eve, I’m willing to share. We’re all friends here.
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 egg
- ½ tsp. vanilla extract
- 1¼ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ½ cup milk
- 12 miniature Reese cups, unwrapped
- ½ cup peanut butter
- ½ cup powdered sugar
- 3 tbs. milk
- Preheat oven to 350 degree F. Line a 12-cup muffin tin.
- In a medium-sized bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together sugar, vegetable oil, and egg until light in color. Whisk in vanilla extract.
- Add the dry mixture to the egg mixture alternating with the milk until the mixture is smooth (a few lumps are okay).
- Fill the tins a third of the way full with batter. Place one Reese cup in the center and gently press it into the batter. Top with batter until the cup is ⅔ of the way full.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- In a medium-sized bowl, add the peanut butter and powdered sugar. Cream together the peanut butter and sugar using an electric mixer. Whisk in the milk until the frosting is smooth.