Chocolate Peanut Butter Tasty Bites
 
 
by:
Serves: Makes 2 dozen
Ingredients
  • ¾ cup flour
  • 4 teaspoons cornstarch
  • 1 teaspoon baking powder
  • Big pinch salt
  • ⅓ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup (5⅓ tablespoons) butter, softened
  • ⅔ cup granulated sugar
  • 8 ounces semi-sweet baker’s chocolate
  • Generous ½ cup creamy peanut butter
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, melt chocolate in a double broiler or microwave.
  5. 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.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/honeymoon-plus-five/