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Peanut Butter and Chocolate Mini Cakes

Peanut Butter and Chocolate Mini Cakes

Since I have leftover peanut butter from my previous cupcake bake and that we don’t eat white bread with spread for breakfast (X hates that kind of bread and I usually have a more heavy brunch), I decided to look for a cake recipe that can be eaten as breakfast or snack – a win-win situation for both of us.

So while browsing for a cake recipe in Cake Keeper Cakes (which is a pretty good cookbook in my opinion as it has 100 cake recipes which are not simply base cakes with a few modifications, but a wide variety of cakes and most of them seemed relatively easy), I stumbled upon a Peanut Butter Pound Cake (with chocolate chips) which seemed perfect for breakfast.

Peanut Butter and Chocolate Mini Cakes


Jump to: Step-by-Step Photos · Recipe

Instead of baking it into a loaf, I made it into mini cakes (or cakelets) using muffin tins. I also swapped the chocolate chips out with a little chocolate batter to create a slight marble effect on the cakes and I really love how they turned out.

Looking back at the amount of ingredients used, these cakelets are not very guilt-free, given the high amount of butter and peanut butter used – approximately 20 grams of butter (including peanut butter) per cakelet! But they are rich, buttery and we love the peanut butter taste in every bite so much that they are definitely worth the calories.

These cakelets are also great to bring for picnics and potluck – I brought these for our road trip and it was great to have something to fill the tummy along the way, and we burned those calories during some trekking, so I guess it all worked out in the end (;

Peanut Butter and Chocolate Mini Cakes

On a totally random and separate note, I’ve revamped my existing recipe index and done up a new ingredients index! The existing one is sorted “By Category” – now you can click on each category to see all the recipes in that category, and a simple “Back to Top” button can be found on the bottom right hand corner so you can go back up easily to choose another category! The other is “By Ingredients”, which is sorted slightly by category and listed in alphabetical order, I try to put in ingredients that I’ve used more than once, hopefully there will be more to add to the list in the future!

Update 10/9/2016: Recipe index has been split into Sweet and Savoury categories, hopefully it’s easier to find recipe inspiration now!

ingredients

Okay now let’s get back to baking!

Step-by-step Photos

 
drywhisk
1) Measure flour, baking powder and salt in a small bowl.2) Whisk to to distribute the baking powder and salt evenly throughout the flour.
cocoapaste
3) Mix cocoa with a little milk / water.4) Stir to form a paste.
creamfirst egg
5) Cream butter, peanut butter and brown sugar together.6) Beat in one egg until incorporated.
egg and vanillafold
7) Followed by the second egg and the vanilla.8) Add in the flour mixture and beat on low until almost incorporated.
DSC05458chocolae
9) Use a rubber spatula and finish mixing in the flour mixture.10) Scoop 1/3 of the batter and mix with the chocolate paste.
mixscoop
11) Mix gently!12) Alternate spoonfuls of peanut butter and chocolate batter.
marblebake
13) Create a slight marble swirl with a toothpick or skewer.14) And now they are ready to be baked!

Peanut Butter and Chocolate Mini Cakes

Have a bite!

Peanut Butter and Chocolate Mini Cakes
 
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Prep time
Cook time
Total time
 
By:
Yield: 6 to 8 cakelets
Ingredients
  • 95 grams all-purposed flour (3/4 cup)
  • ½ teaspoon baking powder
  • ⅛ teaspoon table salt (1/4 coarse salt)
  • 1 tablespoon cocoa powder
  • 2 tablespoons water / milk
  • 75 grams unsalted butter, at room temperature (1/3 cup)
  • 55 grams peanut butter (1/4 cup)
  • 65 grams brown sugar (light or dark doesn't matter, ⅓ cup)
  • 2 eggs, at room temperature
  • ½ teaspoon vanilla
Method
  1. Preheat oven to 175C / 350F. Line muffin tins with paper liners. Whisk flour, baking powder and salt in a small bowl until the baking powder and salt are evenly distributed in the flour. Set aside. Whisk cocoa powder and water (or milk) in a separate bowl into a paste. Set aside.
  2. Cream butter, peanut butter and brown sugar on medium-high speed until pale, light and fluffy, scrapping down the sides occasionally, about 5 minutes. Add in one egg, beat on medium speed for 1 minute. Scrap down the sides then add in the second egg and vanilla, and beat on medium speed for 1 minute until incorporated.
  3. With the mixer running on low, beat in the flour mixture until almost incorporated. Use a rubber spatula and finish mixing in the flour mixture. Scoop ⅓ of the cake batter into the cocoa paste and mix gently.
  4. Scoop alternate spoonfuls of cake batter into the muffin tins, filling them about ¾ full. Swirl the cake batter slightly with a skewer or a toothpick.
  5. Bake for 15 to 18 minutes until a skewer inserted into the center comes out clean. Let cool completely before serving.
Naggy
- Adapted from Cake Keeper Cakes by Lauren Chattman

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© Jasline N. and Foodie Baker, 2008 – 2017

Recipes: If you’d like to use, share and/or publish my recipes, please re-write them in your own words and include a link back to the recipe. I’d love to visit your blog to see what you’ve done with my recipe, not to see my recipe there, copy and pasted word for word!

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Reader Interactions

Comments

  5. Hi Jasline,
    Oh yes ! peanut butter cupcakes or muffins are my girl’s favourite. So yummy ! How nice if I have one for my tea break. Have a good weekend !

    Reply

  8. Such a gorgeous swirled batter! If you ask me though, these should be completely guilt-free, since peanut butter is high in protein and good fats, right? I would have no qualms with calling one a “balanced” breakfast. 😉

    Reply

    • Thank you Hannah! I never knew peanut butter is high in protein and good fats, but since you say so, I’m gonna happily chomp one more for brekfast!

      Reply

  9. Cake Keepers Cake recipes are GOOD!!! I love them too… Well…i think these peanut cupcakes looked so nice but I think i hv to go slow for now…Its been sch holis for the kids, and im like on a vacation off from them..no coking, no hsechoring..just baking n eating…i think my waistline is getting bigger now…lol

    Reply

    • Hi Charmaine! Haha give the bakes to your kids and ask them to help out with the household chores (since they are free), save your and their waistlines together!

      Reply

  11. Jasline, you are making me weak in the knees looking at these delicious photos of decadent peanut butter and chocolate. 🙂 I really need to do the same thing and go through my recipe categories and clean it all up too. I guess I am kind of dreading it as I know its going to take a long time…Sharing and pinning, of course!

    Reply

    • Oh Bobbi, I started cleaning up the recipes since last year, but kept stopping halfway because it’s such a chore! I’m sure you will find a huge relief and a huge sense of accomplishment after you clean it up. 🙂 Thanks for the love as always and have a great weekend ahead!

      Reply

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