分層巧克力花生杯子蛋糕

分層巧克力花生杯子蛋糕

材料：

1 1/2杯低筋麵粉、1/3杯烘焙用可可亞、1杯黑糖、1tsp小蘇打

1/4 tsp塩、1/3蔬菜油、1杯水、1 tbsp白醋、1/2 tsp香草精

1顆蛋、226g奶油起士（室溫軟化）、3/4杯花生醬、1/3杯砂糖

1/3糖粉、1/4杯花生糖碎片、1/4杯苦甜巧克力碎片

這一類口感較紮實的杯子（馬粉）蛋糕，有些好朋友要是吃不習慣的話，可再酌量在可可亞麵粉裡加少許牛奶喔

做法：

1.烤箱以180°C預熱，並將馬芬烤盤舖上烤紙

2.取一大碗加入麵粉、可可亞、黑糖、小蘇打及塩，續加入油、水、醋並拌勻

3.取另一大碗加入蛋、奶油起士、花生醬及砂糖打勻，續加入糖粉打至滑順

4.此時分層舀一勺可可亞麵糊，舀一勺花生醬饀料至烤杯八分滿

5.於馬芬小烤杯上灑入花生糖及苦甜巧克力碎片

6.入烤箱烘烤25至30分即可

Chocolate-Peanut Butter Layered Cupcakes

Ingredients:

1 1/2 cups All Purpose Flour,  1/3 cup baking cocoa

1 cup brown sugar,  1 tsp baking soda,  1/4 tsp salt

1/3 cup Vegetable Oil,  1 cup water,  1 tbsp white vinegar

1/2 tsp Vanilla Extract,  1 Egg,  226g cream cheese, softened

3/4 cup Peanut Butter,  1/3 cup granulated sugar

1/3 cup powdered sugar,  1/4 cup peanut butter chips

1/4 cup semi-sweet chocolate baking chips

Method:

Heat the oven to 180°C. Place paper baking cup in each of 18 regular-size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).

In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.

Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.