Peanut Butter Cup Chocolate Cupcakes With Toasted Peanut Butter Meringue Frosting

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.

2. 2

   Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.

3. 3

   Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.

4. 4

   Fill each muffin cup halfway and place a peanut butter cup in the center of each.

5. 5

   Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.

6. 6

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

7. 7

   Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.

8. 8

   Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.

9. 9

   Pipe frosting onto cooled cupcakes.

10. 10

    Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

* Per serving · 4 servings · Values may vary.