Chocolate Peanut Butter Crackle Top Muffins

Cook Time: 15 minutes

Prep Time: 25 minutes

Total Time: 40 minutes

Ingredients:

Bottom Layer:
one package (about 18.4 ounces) devil's food cake mix
1/2 cup (one stick or 8 Tablespoons) butter, melted but cold
one Tablespoon water
two eggs, lightly beaten
one cup semi-sweet chocolate chips
.
Top Layer:
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces (3/4 of a immense block) cream cheese, at room temperature
one egg
Powdered sugar for dusting, optional

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a immense bowl, merge cake mix, butter, water, and eggs. Mix until combined. Batter will be thick. Fold in chocolate chips.

In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix until incorporated.

Fill each mini-muffin paper with about one Tablespoon of the chocolate mix. Top with about one teaspoon of the peanut butter mix.

Bake for about 15 minutes. Remove from oven and let cold on racks. before serving, dust mini-cups with powdered sugar.


Yield: about 60 mini-muffins