Swirled Cheese Cupcakes (chocolate and Peanut Butter)

1. 1

   Line muffin pans with liners (I use 6-cup muffin pan and bake in 2 batches).

2. 2

   FOR CRUST: Combine crumbs, ground almond, butter and sugar in a bowl; press onto bottom of the cupcake liners (you may reserve 2 TB of crumb-mixture for topping).

3. 3

   Bake for 5 minutes at 375F, and let cool.

4. 4

   FOR FILLING: In a large bowl, beat cream cheese, sugar and flour until smooth, then gradually beat in evaporated milk, egg and vanilla extract.

5. 5

   Melt the PB chips and chocolate separately on Medium-High (70%) power for 1 minute; stir.

6. 6

   Microwave at additional 10- to 20-second intervals (stirring until smooth), then mix both the melted PB chips and chocolate together until well-combined.

7. 7

   Stir 1/3 portion of cream cheese mixture into melted mixture, then pour remaining cream cheese mixture over the mini crusts.

8. 8

   Pour chocolate mixture over plain mixture and swirl with toothpick, pulling plain cream cheese mixture up to surface.

9. 9

   Sprinkle some crumb-topping over the cheese batter.

10. 10

    Bake in a preheated oven at 325F for 15 minutes or until set; cool completely on wire rack, then chill in refrigerator.

11. 11

    NOTE: I find that adding 2 TB of ground almonds enhance the taste of the crust and another tip is, I fill the 3 empty muffin cup with water (about 1/2 full) for the second batch of baking.

* Per serving · 4 servings · Values may vary.