Cake Batter
1½ cup flour (I used white whole-wheat)
¾ cup sugar
¼ cup cocoa
½ teaspoon baking soda
1 cup milk
⅓ cup oil
1 teaspoon vinegar
1 teaspoon vanillaPeanut Butter Cheese Layer
1 (8-ounce) container whipped cream cheese, at room temperature
¼ cup sugar
1 egg
½ cup creamy peanut butter

⅓ cup brown sugar
¼ cup flour
2 tablespoons butter, softened
1 cup mini chocolate chips

  1. Preheat oven to 350°F. Line mini muffin pans with mini liners.
  2. Prepare the cake batter. Using an electric mixer, combine flour, sugar, cocoa, baking soda, milk, oil, vinegar, and vanilla. Mix until a smooth batter forms. Set aside.
  3. Prepare the cheese mixture. Using an electric mixer, beat cream cheese with sugar. Add peanut butter and egg, and mix until combined. Place peanut butter mixture in a piping bag or Ziploc bag.
  4. Prepare the streusel. Using your fingers, combine brown sugar, flour, butter, and chocolate chips, and mix until crumbs form.
  5. Fill cups halfway with cake batter. Pipe 2 teaspoons of peanut butter mixture on top of cake batter. Sprinkle with streusel (you will have extra).
  6. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.

Yield: 24 to 36 mini muffins

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