Chocolate Peanut Butter Tasty Bites

Makes 2 dozen

3/4 cup all-purpose flour
4 teaspoons cornstarch
1 teaspoon baking powder
Big pinch salt
1/3 cup milk
1 large egg
1 teaspoon vanilla extract
1/3 cup (5 1/3 tablespoons) butter, softened
2/3 cup granulated sugar
8 ounces semi-sweet chocolate
Generous 1/2 cup creamy peanut butter

Adjust oven rack to lower-middle position and heat oven to 450 degrees.  For easy cake removal, generously grease and flour 24 mini-muffin tins, or line with cupcake liners.

Mix flour, cornstarch, baking powder, and salt in a large bowl.  Mix milk, egg, and vanilla in a small bowl.  Beat softened butter into dry ingredients, first on low, then increase to medium, until mixture forms pebble-size pieces.  Add milk mixture slowly, beating until smooth.  Add sugar; beat until just incorporated, about 30 seconds.  Pour batter into prepared muffin tins and bake until a cake tester or toothpick inserted into cake’s center comes out clean, 8 to 10 minutes.

Remove muffin tins from oven; let cool for a few minutes. Transfer pans to freezer; let cool until solid to the touch. Run a knife around each muffin’s perimeter and remove from pan.

Meanwhile, melt chocolate in a double broiler or microwave.  Working one at a time, spread each cake with a heaping teaspoon of peanut butter and then dip into melted chocolate.

Place on a cooling rack until set.  Serve at room temperate or straight from the fridge.