• 1/2 pound unsalted butter
  • 1/2 pound semisweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 3 large eggs
  • 1 1/2 tablespoons instant coffee granules
  • 1 tablespoon pure vanilla extract
  • 1 1/8 cups sugar
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup smooth peanut butter


  1. Preheat the oven to 350 degrees. Line your mini muffin tin.
  2. Melt together the butter, 1/2 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  3.  In a medium bowl sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Pipe batter into the bottom 1/3 of each liner. Next, use a pastry bag to drop in a dollop of peanut butter. To finish, add another layer of batter over the peanut butter filling being careful not to fill the cup to the top.
  4. Bake for 20 minutes. Do not over bake! Allow to cool thoroughly, peel off the paper, eat and enjoy!

Yields 5 dozen.