Peanut Butter and Chocolate Fondant Muffins
These peanut butter and chocolate mini cakes are made in a muffin tin, and have a tablespoon of peanut butter and chocolate chunks in the centre of each cake.
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.
Notes
Tips:
- 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.