Peanut Butter Chocolate Cup Cakes

For the Dough:

Unsalted roasted peanuts/Almonds/Hazelnut

A pinch of salt

Sugar

70grams Coco Powder

1 cup of flour

Mix all these together in a blender. Then ADD in some butter and continue mixing. After that, add in 3 egg yolks, a little Vanilla essence and continue mixing.

After all mixing is complete, refridgerate for 30 minutes.

While waiting, take 3 ounces of cream (i used thick cream for this) and boil it below simmer and pour it over 6 ounces of chopped chocolate. Mix it until all chocolates have melted.

Prepare a nonstick (if none, fill up the tray with cup cake paper holders) baking tray, and take the dough out from the fridge and place it in the cupcake holders. Just make a base and side but leave the middle space open for filling later.

Bake the muffin cups in the oven at 350 F (~ 175 C) for 12-15 minutes. You will know when it is ready when the dough loses its shine. Take it out from the oven when its done and let it cool down.

When it has cooled, fill the muffin cups with the melted chocolate cream halfway and keep some for later.

Next we take one whole block of philadelphia cream cheese and mix it with 1 + 1/3 cups of peanut butter (chunky or smooth) with 2 + 1/2 tablespoons of condensed milk, a little bit of sifted icing sugar ( you can substitute this with normal sugar or just leave it out because the condensed milk is already sweet enough, depends on how sweet you'd like it to be), Add in the remainding cream and a bit of vanilla essence. MIX them all together.

You can choose to refridgerate it now or you can just put it on top of the chocolate cream in the muffin cups.

After putting the peanut butter mix in the muffin cups, use the remainding melted chocolate as toppings for each muffin.

Refridgerate for about 1 hour so that everything hardens and stays in place or you could leave it on the table and wait till everything has cooled.