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–+ servings

Chocolate & Peanut Butter Mini Cakes

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

Equipment

Quattro Tray
Medium Bonmat™
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Spatula
Pastry Bag and 4 Tips
Pastry Stand

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

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.
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