Reese Cup Cake

I love Reese Cups!  My jeans do not love Reese cups.  It is an unfair world. 

I try not to have snacks in the house that contain milk for a couple of reasons.  The most important reason is that I need my house to be safe for String Beane.  I don't want him to accidental eat something that has milk in it and react.  The second reason is that if I do have a snack here that has milk in it, like Reese cups, then I am the only one that can eat them.  So I eat them.  Then my jeans get really tight.  Or more tight, I should say. 

I found these mini cake pans at Michael's and I bought them not knowing what I was going to do with them.  Then one night a craving for a Reese cup hit me so I made these wonderful things.  They do not contain milk so I was not forced to eat the whole batch to keep my home safe! 

The bonus is that all the little Beanes loved them!  We got to share the goodness of these little cakes.  So these are basically diet food. 

Ingredients
One box of Duncan Hines chewy fudge brownie mix
ingredients to make the brownies
1/4 cup plus 1/8 cup butter, melted (Flieshmann's unsalted margarine is milk free0
2 cups of powdered sugar
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
Chocolate Frosting, (Duncan Hines chocolate frosting does not have milk, yea!)
Preheat oven to 350 degrees.

Mix the margarine, sugar, peanut butter, and vanilla in a mixer until well combined. 

Follow the directions on the brownie mix to make the brownie batter. 

Spray the mini cake pans with cooking spray.

Fill the mini cake pans about 1/2 full with the brownie batter and bake for 15 - 18 minutes.  Keep an eye on these to make sure you don't over bake them. 

When you take them out of the oven, let them cool for a few minutes in the pans and then pop them out on to a cooling rack to cool completely. 

When the cakes are completely cooled, grab two of them and get to filling.  You may want to level the cakes a little if they domed up on you while baking. 

Fill the cakes little cavities with the peanut butter mixture.  I used a little cookie scooper to fill mine. 

Use an offset spatula and run a thin line of frosting around the edges of the cakes.  Sort of like a little bit of chocolate glue.  Stack the two cakes together to make a filled cake. 

Then ice the whole thing with frosting.  and you get one of these.

Then slice the little cake open and revel the peanut butter surprise!

You will not be disappointed in these.  I was able to make three filled cakes with this recipe.  There was a little bit of peanut butter mixture left over, so I ate it.  You know 'waste not, want not'.  My mama taught me that. 

I am linking up with Metamorphosis Monday, Allergy Free Wednesday, and these other Awesome Parties.