Chocolate muffins with peanut butter center

Ingredients for 1 servings:

• 85 g cream cheese, room temperature (Philadelphia)
• 60 g creamy peanut butter
• 15 g sugar
• 1 tbsp milk
• 270 g flour
• 1 ½ tsp baking powder
• 20 g cocoa powder, unsweetened
• 1 pinch of salt
• 150 g butter, soft
• 250 g sugar
• 2 large eggs
• 60 g dark chocolate, melted
• 250 ml milk
• 2 tsp vanilla extract
• 50 g dark chocolate, melted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C and line a muffin tin with baking paper. For the filling, combine the cream cheese, peanut butter, sugar, and milk and set aside. For the batter, combine the flour, baking powder, cocoa, and salt. Briefly melt the chocolate in the microwave. Cream the softened butter with the sugar until creamy. Then stir in the eggs and melted chocolate until well combined. Stir in the milk and vanilla extract with the flour mixture. Now fill the muffins with slightly less than half the batter. Add a teaspoon of the filling to each muffin and cover with batter. Bake in the preheated oven for about 25 minutes, or until firm in the center when pressed with a finger. Remove from the oven and let cool in the tin for at least 10 minutes. Remove from the oven and let cool completely. Before serving, melt the chocolate and transfer it to a plastic bag. Cut off a small corner and sprinkle it over the muffins. The batter makes about 18 muffins.