Ingredients:
- 4 tablespoons unsalted margarine at room temperature
- One-third cup granulated sugar, more for muffin tin
- 3 large eggs
- 6 tablespoons peanut butter
- 2 teaspoons mint extract
- One-third cup all-purpose flour
- One-fourth teaspoon salt
- 8 ounces bittersweet chocolate, melted
- Powdered sugar, for dusting
- Fresh mint, for garnish
Instructions:
- Preheat oven to 400 degrees. Butter a 6-cup muffin tin and dust with granulated sugar.
- With an electric mixer, beat margarine and granulated sugar until fluffy. Beat in eggs one at a time. Reduce speed, and beat in flour, salt and extract. Beat in chocolate. Divide batter among muffin cups.
- Place tin on baking sheet, take one tablespoon of peanut butter and press into the center of each cup with a spoon, making sure the peanut butter is completely submerged.
- Allow to cool for one hour before baking; bake until cakes no longer jiggle when tin is shaken, eight to 10 minutes. Let cool 10 minutes.
- Turn out cakes onto serving plates, bottom sides up. Dust each with powdered sugar, and serve with mint.
Additional thoughts:
- Be sure that the peanut butter is completely covered up, the peanut butter will drain out if you don’t.
- You can substitute a hazelnut chocolate spread or fruit preserves for peanut butter if desired.
- Recipe makes six cakes
