Gooey Chocolate Mini Cakes

Gooey Chocolate Mini Cakes
Cakes
Nonstick cooking spray with flour
1 cup (250 mL) dry-roasted peanuts, divided
1 pkg (9 oz/250 g) devil's food cake mix
1 egg
1 cup (250 mL) sour cream
1/4 cup (50 mL) unsweetened cocoa powder
1/4 cup (50 mL) vegetable oil
2 whipped peanut butter nougat-filled candy bars (1.9 oz/60 g each)

Sauce
1/2 cup (125 mL) half and half
2/3 cup (150 mL) semi-sweet chocolate morsels
3 tbsp (45 mL) peanut butter

1. Preheat oven to 350°F (180°C). Spray Silicone Floral Cupcake Pan with nonstick cooking spray with flour; set aside. Using Food Chopper, finely chop peanuts; set aside. In Classic Batter Bowl, combine cake mix, egg, sour cream, cocoa powder and oil; whisk with Stainless Whisk 1 minute or until smooth. Using Utility Knife, cut each candy bar into six equal pieces. With Medium Scoop, place one level scoop of batter into each well. Place candy bar pieces on top of batter in wells; top each candy piece with another level scoop of batter. Reserve 1/4 cup (50 mL) peanuts for garnish. Sprinkle remaining peanuts evenly into filled wells, pressing down lightly. Bake 15-17 minutes or until sides of cakes are firm.

2. Meanwhile, for sauce, pour half and half into Small Batter Bowl; microwave, uncovered, on HIGH 1-2 minutes or until very hot. Add chocolate and peanut butter to batter bowl; stir 1-2 minutes or until smooth and shiny.

3. Remove pan from oven; immediately place inverted Simple Additions® Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides to loosen cakes. Lift pan. Drizzle cakes with sauce; sprinkle with reserved peanuts. Serve immediately.
Yield: 12 cakes