Peanut Butter Cup Cheesecake Swirl Cupcakes
Ingredients:
1 cup graham cracker crumbs
2 tablespoons melted butter
1 (8 oz) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup mini chocolate chips
1/2 cup chopped peanut butter cups
1/2 cup mini peanut butter candies (like Reese’s Pieces)
1/2 cup milk chocolate chips, melted
Directions:
Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each liner and set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
Add in the egg and vanilla extract, mixing until fully incorporated.
Stir in sour cream and mix just until smooth.
Gently fold in mini chocolate chips and chopped peanut butter cups.
Spoon the cheesecake batter over the crust in each cupcake liner, filling about 3/4 full.
Bake for 18–20 minutes or until the centers are just set.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle melted milk chocolate over the tops and sprinkle generously with mini peanut butter candies.
Chill in the fridge for at least 2 hours before serving for best texture.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 310 kcal | Servings: 12 cupcakes
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