Irresistible mini chocolate and peanut butter cakes

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Crust

Start by making the base of your mini tartlets — a simple, buttery biscuit crust that brings a wonderful crunch.

1. Crush the Biscuits:
   Place the digestive biscuits in a food processor and pulse until they form fine crumbs. If you don’t have a processor, place them in a sealed plastic bag and crush them using a rolling pin.

2. Mix with Butter:
   Transfer the crumbs to a mixing bowl and add the melted butter. Stir until the mixture resembles wet sand and holds together when pressed.

3. Shape the Crusts:
   Spoon the crumb mixture evenly into mini tartlet molds or a muffin tin lined with paper cups. Press the mixture firmly into the bottom and up the sides of each mold using your fingers or the back of a spoon.

4. Chill to Set:
   Place the crusts in the refrigerator for at least 30 minutes to firm up.

Step 2: Make the Filling

Next comes the rich, creamy filling that brings everything together. This step blends the bold flavors of dark chocolate and peanut butter into a velvety, irresistible center.

1. Heat the Cream:
   In a small saucepan, gently heat the cream over low to medium heat until it just begins to simmer. Remove from heat—do not let it boil.

2. Create the Ganache:
   Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1–2 minutes to soften, then stir gently until you have a smooth, glossy ganache.

3. Add Peanut Butter & Honey:
   Stir in the peanut butter until fully incorporated and smooth. If you’d like a touch more sweetness, this is the time to add the honey. Mix thoroughly until silky.

Step 3: Assemble the Tartlets

Now comes the fun part—bringing all the components together!

1. Fill the Crusts:
   Take the chilled tartlet shells out of the refrigerator. Spoon or pour the warm filling into each shell, smoothing the tops with the back of a spoon or spatula.

2. Add the Toppings:
   While the filling is still soft, sprinkle with chopped peanuts, chocolate chips, and a tiny pinch of flaky salt if you enjoy that salty-sweet contrast.

Step 4: Chill and Serve

1. Set in the Fridge:
   Return the tartlets to the refrigerator and chill for at least 2 hours, or until the filling has firmed up completely.

2. Serve & Enjoy:
   Once set, gently remove the tartlets from their molds or liners. Serve cold or slightly softened at room temperature. They pair wonderfully with a cup of coffee, milk, or a scoop of vanilla ice cream.

🌟 Tips & Variations

• Want it vegan? Use plant-based butter, vegan cream, and dairy-free dark chocolate.

• Make it crunchier: Use crunchy peanut butter or add a layer of crushed peanuts between the crust and filling.

• Add a fruity twist: A thin layer of raspberry jam on the crust before pouring the filling adds a tangy surprise.

• Decorate like a pro: Drizzle with melted white chocolate or dust lightly with cocoa powder for a fancier finish.

💬 Final Thoughts

These mini chocolate and peanut butter cakes strike the perfect balance between rich indulgence and manageable portion size. Whether you’re making them as a bite-sized dessert for guests or as a stashable treat for the fridge, you’ll fall in love with how easy they are to prepare — and how quickly they disappear.

They’re no-bake, customizable, and utterly addictive. Go ahead — make a batch and taste for yourself why these little treats are simply irresistible.