The Flourless Chocolate Peanut Butter Chip Cake

Yield:  24 cupcakes
Prep Time:  12 minutes
Bake Time:  12 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
1 cup peanut butter chips

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold the peanut butter chips into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 12 minutes.  Allow the cupcakes to cool on a rack.