Peanut Butter & Chocolate Mousse Cups

Preheat the oven to 350°F (180°C). Combine the flour, baking powder, and salt in a small bowl; set aside. Add the butter, brown sugar, and peanut butter into the 3-cup (750-mL) Silicone Prep Bowl and microwave for 1 minute, stirring after 30 seconds. Stir the mixture until well combined.

Add the peanut butter mixture to the Batter Mixer & Dispenser, then add the eggs and vanilla. Replace the lid and pump the handle until the mixture is well combined. Add the dry ingredients and pump the handle to combine. Place the dispenser cap on the plunger and select the medium dot.

Spray the Brownie Pan with oil using the Kitchen Spritzer. Dispense 1 pump of the batter into each well of the Brownie Pan.

Bake for 20–22 minutes, or until a Cake Tester & Releaser inserted in the centers comes out clean.

Meanwhile, microwave the chocolate chips in the 1-cup (250-mL) Silicone Prep Bowl for 1 minute, stirring after 30 seconds. Add the cream, vanilla, and sugar to the Whipped Cream Maker. Replace the lid and pump the handle until stiff peaks form. Transfer the melted chocolate into a small bowl and whisk in the Greek yogurt until well combined. Fold in the whipped cream.

Let the squares cool in the pan for 5 minutes. Use the square Boat Press to create a well, then transfer them to a serving dish.

Place the open star tip on the large Decorating Bag, and fill the bag with the mousse. Pipe the mousse evenly into each well.

Use the Powdered Sugar Shaker to dust the cups with powdered sugar.