Better than the best peanut butter cups you could ever imagine.

Makes 12 cakes


  • 14 ounces semisweet chocolate, broken up
  • 7 Tbsp. unsalted butter, plus additional for greasing the muffin cups
  • 1 cup granulated sugar, plus additional for the muffin cups
  • 4 eggs, plus 4 egg yolks
  • 1/2 cup all-purpose flour
  • 1 level cup, plus 2 level tsp. cold, creamy peanut butter
  • Confectioners' sugar, for serving
  • Vanilla ice cream (optional)


    Preheat oven to 400°. Butter 12 muffin cups and sprinkle them with granulated sugar.

    In a double boiler over low heat, stirring constantly, melt the chocolate and the butter together. Make sure the water in the lower pot does not touch the bottom of the top pot or the chocolate will scorch.

    In a large bowl, whisk together the eggs, egg yolks, flour and granulated sugar. When the egg mixture is well combined, whisk in the slightly cooled melted-chocolate mixture. Fill each prepared muffin cup halfway with the chocolate mixture, spoon 1 1/2 level tablespoons of peanut butter into the center of each cup and top with more chocolate mixture. Do not overfill the cups.

    Bake for 14 minutes, or until the top center crust bounces back when you press it gently. Carefully pop the cakes out of the cups, garnish with a sprinkling of confectioners' sugar and serve warm, with a scoop of vanilla ice cream, if you wish.

    Melba's American Comfort
    Copyright © 2016 by Melba Wilson, from Melba's American Comfort. Published by Atria Books, a division of Simon & Schuster, Inc.

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