Peanut butter cupcakes filled with chocolate topcook.tomathouse.com
Ingredients:
Tartlets
- 50 gr. brown sugar
- 200 g of powdered sugar
- 50 g softened butter
- 200 g of homogeneous peanut butter
Chocolate filling
- 200 g of milk chocolate
- 100 g dark chocolate
- Gold flakes and edible gold stars for decoration, or other decorations of your choice
Preparation:
- Place the peanut butter and all the base ingredients in a food processor. Blend the mixture until it resembles sand.
Line 48 golden paper petit fours with miniature tart or mini muffin tins (each about 4-4.5 cm in diameter). Scoop a teaspoon of the mixture into the bottom of the tins. Press the mixture into the tins as firmly as possible to form a layer on the bottom.
- Place the milk and dark chocolate in a heatproof bowl. Place the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Gently melt the chocolate, stirring constantly. Place a teaspoon of melted chocolate on each base.
Decorate the tarts by inserting a gold plate or gold star into the center and refrigerate for about 30 minutes. To serve, place the tarts in their molds on a clean plate.
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