Cake Batter
1½ cup flour (I used white whole-wheat)
¾ cup sugar
¼ cup cocoa
½ teaspoon baking soda
1 cup milk
⅓ cup oil
1 teaspoon vinegar
1 teaspoon vanillaPeanut Butter Cheese Layer
1 (8-ounce) container whipped cream cheese, at room temperature
¼ cup sugar
1 egg
½ cup creamy peanut butter
1½ cup flour (I used white whole-wheat)
¾ cup sugar
¼ cup cocoa
½ teaspoon baking soda
1 cup milk
⅓ cup oil
1 teaspoon vinegar
1 teaspoon vanillaPeanut Butter Cheese Layer
1 (8-ounce) container whipped cream cheese, at room temperature
¼ cup sugar
1 egg
½ cup creamy peanut butter
Streusel
⅓ cup brown sugar
¼ cup flour
2 tablespoons butter, softened
1 cup mini chocolate chips
- Preheat oven to 350°F. Line mini muffin pans with mini liners.
- Prepare the cake batter. Using an electric mixer, combine flour, sugar, cocoa, baking soda, milk, oil, vinegar, and vanilla. Mix until a smooth batter forms. Set aside.
- Prepare the cheese mixture. Using an electric mixer, beat cream cheese with sugar. Add peanut butter and egg, and mix until combined. Place peanut butter mixture in a piping bag or Ziploc bag.
- Prepare the streusel. Using your fingers, combine brown sugar, flour, butter, and chocolate chips, and mix until crumbs form.
- Fill cups halfway with cake batter. Pipe 2 teaspoons of peanut butter mixture on top of cake batter. Sprinkle with streusel (you will have extra).
- Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
Yield: 24 to 36 mini muffins