A Swirl of Chocolate and Peanut Butter

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After a crazy week of midterms and dance performances I am now strangely unoccupied. I also have an abundance of meal points. So I went to the campus grocer [groh-ser] not [groh-shur]…and bought an 8 point jar of organic peanut butter.

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The batter for this cupcake was very thick. The only liquid it in was three eggs.

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After a few trips back to my room for supplies, I finally got the chocolate prepared and dolloped on the cupckaes.

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Then I used a makeshift toothpick (read: chopstick) to swirl the batter over the chocolate.dsc00599

17 minutes in the oven and the cupcakes rose into lovely marbled domes.

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These cupcakes peel away from the liner very easily, but are a little bit on the dry side. Good with a glass of milk.

Chocolate Peanut Butter Swirl Cupcakes

1/2 cup butter

3 T peanut butter, divided

3/4 cup sugar

3 eggs

1/2 t. vanila

1 3/4 cups flour

2 t. baking poweder

1/4 cup chocolate chips

Preheat oven 350F.

Cream butter, 2 T peanut butter, and sugar until smooth. 

Beat in eggs one at a time. Add vanilla.

Mix in flour and baking powder, making sure not to over beat.

Divide batter evenly amongst 12 muffin cups with paper liners.

Melt chocolate and 1 T peanut butter until smooth.

Place 1 t. dollops of chocolate on each cupcake.

Swirl together chocolate and top layer of batter.

Bake in preheated over 15-17 minutes.

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