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Chocolate & Peanut Butter Mini Cakes

Creamy Peanut Butter is so delicious on bread but also in cakes!

I am always very fond of trying new recipes from my Friend Marion (@novice_en_cuisine). And I really wanted to empty my jar of peanut butter, which came in very handy. You can find Marion’s recipe right HERE!

In addition, please note that The Quattro Tray is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.

I hope you will enjoy them as much as I did! Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent ConsultantBonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Chocolate & Peanut Butter Mini Cakes

bakingwithnessa
These Chocolate & Peanut Butter Mini Cakes are baked with Mascarpone cheese which gives them an incredible texture!
Prep Time 10 minutes
Bake Time 12 minutes
Total Time 22 minutes
Course Cake
Cuisine French, Italian
Servings 12

Ingredients
 

  • 2 eggs
  • 4 oz (115 g) mascarpone
  • 4 oz (115 g) creamy peanut butter
  • 1/3 cup (70 g) sugar
  • 1 1/2 tbsp (20 g) vegetable oil
  • 3/4 cup (90 g) flour
  • 1 1/4 tsp (6 g) baking powder
  • 2 tbsp (20 g) Chocolate Sprinkles

Instructions
 

  • Preheat oven at 350F/180C.
  • In a mixing bowl, beat together the eggs, Mascarpone Cheese, Peanut Butter and Sugar, on medium high speed until creamy and smooth.
  • Add the Vegetable Oil, Flour and Baking Powder mix until combined.
  • Then, fold in your Chocolate Sprinkles. (Do not overmix).
  • Place your Quattro Flexipan® Tray on the top of your medium perforated baking sheet
  • Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipan®. Cover with your bonMAT™. This will allow for your mini cakes to rise flat. 
  • Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 10min).
  • Once your Chocolate & Peanut Butter Mini Cakes are out of the oven, let them cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy! Bon Appétit!

Video

Special Notes

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Nutrition

Nutrition Facts
Chocolate & Peanut Butter Mini Cakes
Amount Per Serving
Calories 181 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 37mg12%
Sodium 103mg4%
Potassium 80mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 5g10%
Vitamin A 172IU3%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best mascarpone cake recipes, best peanut butter cake recipe, best peanut butter muffins, bon cook, easy cake recipe, easy recipe, guy demarle, guy demarle recipes, Italian cakes, mascarpone cake, Mascarpone Cheese
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
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2 Comments on “Chocolate & Peanut Butter Mini Cakes

  1. These look so tasty and I love the mold you are using. I don’t see if available online in the United States. I was wondering if you had a source you ordered yours from. Thank you!

    • Hi Julie, these mini cakes are super delicious! The tray is actually coming directly from the main factory in France. If you know someone in France or in Belgium it can be shipped directly them and then they can ship it to you in the US. I have many molds and trays in double here but unfortunately do not have this one. I will send you a separate email to introduce you to the company and catalogue. I hope you will find something you like.
      ~Nessa

5 from 1 vote (1 rating without comment)

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