“One of my all-time favourite dessert combinations is indubitably chocolate and peanut butter,” writes Mandy Wolfe in her new cookbook More Mandy’s. While she and her sister Rebecca are known for their gourmet greens – their first cookbook, Mandy’s Gourmet Salads, was named after their smash-hit Montreal restaurant known for its over-the-top salads – their baked treats also have an important and decadent role at Mandy’s. After all, you never need to feel guilty eating treats after having a salad as your main. The new More Mandy’s cookbook expands the sisters’ recipe repertoire to include a wider range of meal types, including soups and other delights coming into the mix alongside new formulas for their salads and desserts. Best of all? Every recipe in the cookbook can become Instagram-ready – regardless of prep time – and this Mini Peanut Butter and Chocolate Fondant Muffins recipe is no exception. We also love the the provenance of these peanut butter and chocolate mini cakes: the first time they were reportedly made was for the salad-slinging crew after a new Mandy’s location opened. No wonder that Mandy says they’ll “always taste of satisfaction” to her.
Mini Peanut Butter and Chocolate Fondant Muffins
Equipment
- 12-cup muffin pan with ½-cup inserts, 8 of the inserts lightly greased with nonstick cooking spray and dusted with flour
Ingredients
- 1½ cups dark chocolate pastilles or chopped dark chocolate plus extra for topping
- 7 tbsp salted butter cut into ½-inch cubes
- 2 large eggs
- 2 egg yolks
- ½ cup granulated sugar
- ½ tsp Maldon salt
- ¼ cup all-purpose flour
- ½ cup chunky peanut butter or smooth peanut butter
- 2 tbsp each cocoa powder and ground cinnamon combined, for dusting
Instructions
- Preheat the oven to 400°F.
- In a small, heavy-bottomed saucepan, over medium-low heat, melt the chocolate and butter, whisking occasionally to combine until smooth. (You can also melt the chocolate and butter in a bowl in the microwave, in two blasts of 30 seconds each, stirring the mixture after each round.)
- In a large bowl, whisk the eggs, egg yolks, sugar, and salt vigorously until pale in color. Whisk in the chocolate-butter mixture, followed by the flour, and mix until smooth.
- Scoop approximately 2 tablespoons of the chocolate batter into each of the 8 prepared cups in the muffin pan. Next, spoon 1 tablespoon of peanut butter onto the center of each, followed by another tablespoon of the chocolate batter. Use the back of a spoon or your (clean) fingers to smooth the chocolate over the top to cover the peanut butter completely. Press extra chocolate chunks into each if you like it extra chocolaty.
- Bake for 14 to 16 minutes, until puffed. Use a small offset spatula and a spoon to gently scoop out each mini cake onto a serving platter or individual plates, and dust with the cocoa and cinnamon powder to serve. Enjoy immediately for the full melty-center effect—though these are still great once cooled completely! They will keep refrigerated in an airtight container for up to 3 days.
