• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 tsp vanilla extract
• 1 large egg
• 2 Tbsp sour cream
• 1 1/4 cups all-purpose flour
• 1/4 cup dark cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp table salt
• 1/3 cup low-fat buttermilk
• 1/4 cup hot water
• 8 Reese’s “Snack Size” Peanut Butter Cups, frozen

Preheat oven to 350°F. Prepare Monster Mask Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In the bowl of a stand mixer, combine butter and sugars. Add vanilla and egg and beat until incorporated. Blend in sour cream.

In a small bowl, whisk flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, alternating with buttermilk and mix on low until just combined and batter is smooth. Carefully blend in hot water.

Unwrap frozen peanut butter cups and remove from paper liners. Add 2 tablespoons of batter to each cavity. Press 1 peanut butter cup upside-down into the center of each cakelet. Add a little more batter on the top, spreading batter with a small spatula to cover peanut butter cup. Cakelet cavities should not be more than 1/2 full. Gently tap pan on a towel covered counter to remove air bubbles.

Bake for 15-17 minutes. Cool cakes in pan for 5 minutes, then invert the cakes onto a cooling rack to cool completely. Decorate if desired or dust with more cocoa powder. Makes 8 cakelets.