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Peanut Butter Cups

Cinnamon Sugar Doughnut Holes

Peanut butter and chocolate were meant to be together — cozied up in a warm, gooey cup of deliciousness.

These Peanut Butter Cups are made from a devil’s food cake mix with a creamy peanut butter ball surprise in the middle. These come together dangerously fast. From first craving to completion, we’re talking thirty minutes tops.

I decided to make them in small ramekins to establish some kind of portion control. Because believe me, you’re going to need some help in restraining yourself from eating it all.

-Start by preparing your cake mix as normal and pouring a little bit into the bottom of your ramekins.

-The real indulgence comes from these peanut butter balls. I made mine about the size of a golf ball and snuggled them in the cake batter.
-Top the peanut butter balls with a couple more tablespoons of batter so that the ball is hidden.

-Right when they come out of the oven top each cake with a tablespoon or so of chocolate chips and let them melt from the heat of the cake. Look at that chocolate melting on top.
-You can spread it with a knife after it has melted to make a smooth layer or just leave it how it is.

The best part…the warm and creamy peanut butter inside. Dig in…you know you want to!
peanut-butter

 

Peanut Butter Cups

Igredients

  • 8 (4 ounce) ramekins
  • 1 (15.25 ounce) Betty Crocker Devil’s Food cake mix (and ingredients called for on the package)
  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 cup dark or semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees and spray ramekins with cooking spray.
  2. Prepare cake mix batter according to package directions.
  3. In a medium bowl, mix the peanut butter and powdered sugar with a hand mixer or by hand until completely combined. Form 8 golf ball sized balls and set aside.
  4. Scoop 3-4 tablespoons of cake batter into each ramekin. Place peanut butter ball in the center of the cake batter in each ramekin. Cover the peanut butter ball with 1-2 tablespoons of cake batter.
  5. Bake peanut butter cups for 16-19 minutes or until top is set and bounces back.
  6. Top each cake with 1 Tablespoon of chocolate chips and let melt. You can spread them once they melt or just leave them as is.
Recipe and Photo credit:tablespoon / CC BY-NC-ND

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Written by Allfoodrecipes

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