Prep Time : 25min
Cook Time : 14min
Course : Breakfast, Brunch, Cakes, Dessert
Special : For Kids, Large Quantity, Non-Alcoholic, Quick
Occasion : Birthdays, Boxing Day, Christmas, Easter, Fall, Family Dinner, Halloween, July 4th, Kentucky Derby, Mardi Gras, New Year's, Party, Picnic, Potluck, Shower, Spring, Summer, Superbowl, Winter
The peanut butter topping crackles to reveal dark chocolate base. Great for kids and bake sales.
INGREDIENTS:
1 package devil's food cake mix (tested with Betty Crocker Triple Chocolate Fudge Cake Mix, 18.4 ounces)
1/2 cup butter, melted but cool
1 tablespoon water
2 eggs, lightly beaten
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces cream cheese, softened
1 egg
Powdered sugar for dusting (optional)
PREPARATION:
Preheat oven to 350 degrees F. Line mini-muffin tins with papers.
In a large bowl, combine cake mix, butter, water, and eggs.
Mix just until combined. Batter will be thick.
In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix just until incorporated.
Fill each mini-muffin paper with about 1 Tablespoon of the chocolate mix. Top with about 1 teaspoon of the peanut butter mix.
Bake for about 14 minutes. Remove from oven and let cool on racks. Just before serving, dust mini-cups with powdered sugar.
Yield: about 60 mini-muffins
