Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies, I pour the ingredients, post-whisk, in a cupcake pan.
I came up with an idea to have peanut butter balls inside of these cakes.
The typical peanut butter ball calls for peanut butter, sugar, and butter then refrigeration.
Now the issue arises:
- How do I roll these butter balls while cutting down on sugar and butter (are there substitutes)?
There is a part 2 to this question, here.