Peanut Butter Blossom Mini Cakes

Preheat oven to 375 degrees F. Coat twenty 1-3/4-inch muffin cups with cooking spray or line with paper bake cups; set aside. In a small bowl combine flour, ground peanuts and baking powder; set aside.

In a medium bowl beat peanut butter with an electric mixer on medium speed for 30 seconds. Add sugar (see Tips); beat on medium speed until well combined. Beat in egg and vanilla. Alternately add flour mixture and milk to peanut butter mixture, beating on low speed after each addition just until combined. Spoon 1 tablespoon batter into each prepared muffin cup.

Bake for 8 to 10 minutes or until a toothpick inserted in centers comes out clean. While cakes are still warm, press the back of a measuring teaspoon into tops of cakes to flatten the tops. Cool cakes in muffin cups on wire rack for 5 minutes; remove cakes from cups. Cool completely.

To prepare the frosting: In a small saucepan, melt butter over low heat, stirring constantly. Add cocoa powder and stir until combined. Remove from heat. Slowly beat in powdered sugar, vanilla and enough milk (1 to 2 tablespoons) to make a creamy consistency.

Place Chocolate Frosting in a piping bag fitted with a star tip. Pipe one large star atop each cake.