Be the first to The peanut butter topping crackles to reveal dark chocolate base. Great for kids and bake sales.
Prep Time: 25 minutes
Cook Time: 14 minutes
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
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
