Peanut Butter and Chocolate Shortcake Cups

By michaelmeiner

Ingredients

• 3/4 cup butter -- at room temperature
• 3/4 cup chunky peanut butter
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup full fat sour cream
• 1/3 to 1/2 cup chocolate chips

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Spray two mini muffins trays, with 12 muffin cups each. In bowl of an electric mixer cream the butter, peanut butter and both sugars until light and fluffy about 1 1/2 to 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla.

Sift the flour, baking powder and salt together in a small bowl. Add the flour mixture to the creamed butter in three additions, alternating with the sour cream in two additions, scraping down the sides of the bowl often.

Scoop a heaping teaspoon of the dough into each little tin, then use fingertips to push the dough into the corners. Keep the tins no more than 2/3 full. Press a hazelnut-sized chunk of chocolate or 2-3 chocolate chips into each cup, keeping the chocolate suspended in the dough but buried in the center of the cups. Top each cup with another dab of dough, and press the dough into the cups, completely covering the chocolate, sealing it in on all sides. The cups should now be full of dough -- the cakes don't rise much.

Bake 8 to 20 minutes, rotating so they bake evenly. They are done when they are firm to the touch, and the edges are beginning to color. They will be fairly pale when done, don't wait for them to be golden brown, or they will be burnt. Cool on wire rack for 1 minute, and then remove.