Chocolate Peanut Butter Tasty Bites
by: Three Many Cooks
Serves: Makes 2 dozen
Ingredients
- ¾ cup all-purpose 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 chocolate
- Generous ½ cup creamy peanut butter
Instructions
- 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.
Tasty bites indeed! Please send over a few dozen 🙂
Loving these chocolate “mushrooms”! I wish they were for sale somewhere…
These look delicious!
How adorable! Just enough sweet to satisfy those peanut butter chocolate cravings! I can’t wait to try them 🙂
Why would you bake cupcakes at the high temp. of 450 degrees…isn’t that a bit too high?
They’re tiny so you want to bake them quick and high temp so that they don’t dry out.