Chocolate Swirl Muffins Recipes

Steps:

• Line eight muffin tins with paper/foil liners. Set aside.
• Preheat oven to 350 degrees.
• Mash bananas with a fork or blend in a food processor.
• Add oil, egg, milk, and vanilla. Whisk well.
• Add flour, sugar, salt, and baking soda and stir until just combined.
• Add oats and stir.
• Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
• Cool slightly, then add ½ of batter to measuring cup and stir until combined.
• Add PB2 to the remaining batter and mix well.
• Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
• Swirl batters together with a toothpick.
• Repeat for remaining batter.
• Bake for 11-15 minutes or until toothpick inserted comes out clean.

Steps:

• Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filing for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50- 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
• Cool completely, about one hour.

Steps:

• Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
• In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
• Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
• When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.

Steps:

• Preheat oven to 325⁰F. Line a muffin tin with paper liners. Whisk together flour, baking powder. Put butter and chocolate in the top half of a double boiler over hot, simmering water; stir until melted. Remove from heat and let cool slightly.
• Whisk granulated sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
• Make the peanut butter filling: stir together all filling ingredients until smooth.
• Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with additional tablespoon batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
• Bake, rotating halfway through, until a cake tester inserted in the centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer to a wire rack to cool completely before removing cupcakes.