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    Chocolate Peanut Butter Crackle-top Mini


    Source of Recipe


    Internet

    List of Ingredients




    1 package devil's food cake mix (tested with Betty Crocker Triple Chocolate Fudge Cake Mix, 18.4 ounces)
    1/2 cup butter, melted but cool
    1 tablespoon water
    2 eggs, lightly beaten

    1/2 cup creamy peanut butter
    1/2 cup confectioners' sugar, sifted
    6 ounces cream cheese, softened
    1 egg
    Powdered sugar for dusting (optional

    Recipe



    Preheat oven to 350 degrees F. Line mini-muffin tins with papers. In a large bowl, combine cake mix, butter, water, and eggs. Mix just until combined. Batter will be thick. In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix just until incorporated. Fill each mini-muffin paper with about 1 Tablespoon of the chocolate mix. Top with about 1 teaspoon of the peanut butter mix. Bake for about 14 minutes. Remove from oven and let cool on racks. Just before serving, dust mini-cups with powdered sugar.

    Yield: about 60 mini-muffins

 

 

 

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