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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!
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Prep Time 10 minutes
Bake / Cook 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!

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Nutrition

Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 172IU | Calcium: 47mg | Iron: 1mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/chocolate-peanut-butter-mini-cakes/