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Reese's Peanut Butter Cup Stuffed Chocolate Muffins

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Servings: 18
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 3/4 cup castor sugar
  • 1/2 cup good cocoa powder I used Valrhona
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 18 Reese's peanut butter cups frozen
  • 1 cup greek yoghurt **
  • 1 egg
  • 1/2 cup  + 2 tbsp milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1/4 cup Reese's peanut butter chips for topping

Method
 

  1. Preheat oven to 180C.
  2. Line muffin pan with paper liners.
  3. In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
  4. Whisk to combine.
  5. In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
  6. Whisk till combined.
  7. Pour wet ingredients into dry ingredients.
  8. Using a spatula, mix until batter is just combined and still lumpy.
  9. Do NOT overmix!
  10. Spoon 1 tablespoon of batter into prepared liners, and top with a frozen peanut butter cup in each liner.Then spoon in batter to cover peanut butter cup, and fill liner to 3/4 full.Top with peanut butter chips.Bake for 18-20 mins or until skewer comes out with a few moist crumbs.
  11. Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
  12. Store in airtight container.
  13. Serve with a glass of milk.

Notes

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and the amount is too little to keep you up. If you don't have it or is uncomfortable adding it, then please omit.
Greek yoghurt has a thicker consistency as compared to regular plain yoghurt. However, you only have regular plain yoghurt, it is a good substitute.