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New York Peanut Butter Cup Mini Cheesecakes

vs.

Boston Cream Pie Cupcakes

Mini Cheesecakes

Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons sugar

1/4 cup (1/2) stick butter, melted

12 bite size peanut butter cups

Filling:

2 (8 oz) packages of cream cheese, at room temperature

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract

2 eggs

Preheat oven to 350°.  Place a paper cupcake liner in each cup of a a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.  Press crust into bottom of each muffin cup. We used the bottom of a small glass to press the crumbs into the cup.  Place 1 peanut butter cup into the center of each crust.

To make filling, beat cream cheese with a electric mixer until fluffy.  Add sugar, flour, and vanilla, beating well.  Add eggs, 1 at a time, beating well after each addition.  Spoon cream cheese mixture over peanut butter cups and crust. 

Bake until just set, about 20 minutes.  Allow to cool completely before serving.

vs.

Boston Cream Pie Cupcakes

1 1/2 cups all-purpose flour, plus more for tins

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins

3 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

Vanilla Cream

Chocolate-Ganache Glaze

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

* Mini Cheese cakes came from Paula Deen and Boston Cream Pie Cupcakes came from Martha Stewart.