Peanut Butter Muffins with Liquid Filling

Ingredients:

Cupcakes

• 0.5 cups butter
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 2/3 cup smooth peanut butter
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt

Caramel

• 3 tablespoons of water
• 1 cup of sugar
• 1 tbsp light corn syrup
• 1/4 cup cream
• 0.5 cups butter

Preparation:

1. CaramelBring the water, sugar, and corn syrup to a boil over high heat. Continue cooking, uncovered, occasionally brushing the sides of the pan with water, until the mixture turns light amber. Remove from heat and gently whisk in the cream and butter. Let cool to room temperature, then chill the caramel until it thickens. Once completely cool, fill the cupcakes.
2. Butter 6 individual 150ml ramekins and sprinkle with sugar, shaking off any excess.
3. CupcakesCream the butter with the granulated sugar and brown sugar until smooth and light. Beat the resulting cream with the peanut butter, then add the eggs one at a time, beating until smooth after each addition. Stir in the vanilla.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the mixture to the peanut butter mixture and stir until smooth. Divide the batter evenly among the 6 prepared ramekins, reserving about 1/2 cup of batter to cover the caramel filling.
5. Make a well in the center of each mold and fill with about 2 tablespoons of chilled caramel. Spoon the remaining dough over the filling, making sure the caramel is completely covered. Wrap the molds and freeze until the dough is firm, at least 3 hours, or up to 1 week.
6. To bake, preheat the oven to 400°F (205°C). Unwrap the ramekins and place them on a baking sheet. Bake frozen for 20 minutes, until the tops of the cupcakes are puffed and almost golden brown. Let cool for 5 minutes, then run a knife or spatula around the inside of each ramekin to release the cupcakes. Invert the cupcakes and transfer them to a plate.