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Chocolate + peanut butter mini cakes

Posted on Apr 14, 2017 by in Recipes | 0 comments


This recipe was born from the ashes of one of my worst cake fails. You know the kind, one of those situations where everything that could go wrong, did go wrong – the cake was wonky, sunk in the middle, the buttercream was runny, I ran out of ingredients, I burnt the sugar, I bruised my ego etc etc.

Long story short, I found myself beat at 3am on a Wednesday morning, covered in toffee and ganache, marching a colossal peanut butter layer cake to the skip bin. Thankfully I was talked down from the ledge by my much more level headed and understanding partner (Ampersand). The cake made it to morning tea at work (albeit completely covered in peanut brittle, ganache and frosting to disguise my blunders).

So that you can avoid my mistakes, the recipe for a spectacular cake fail is as follows:

1 x slightly over worked and over tired lawyer

1 x million grams of high expectations

1 x cup of stress tears

2 x mercy missions to the service station for ingredients

1 x 12 hour working day

1 x temperamental oven

After a few months of therapy, I decided to get back on the horse. So, like a phoenix rising from the ashes of my cake dreams, I proudly present my chocolate and peanut butter mini cakes.

Makes 6 to 8 mini cakes

Chocolate + peanut butter mini cakes

170 grams of plain flour

50 grams of Dutch cocoa powder

2 teaspoon of baking powder

½ teaspoon of salt

40 grams of unsalted butter (softened)

40 grams of smooth peanut butter

100 grams of caster sugar

100 grams of brown sugar

2 large eggs

220 millilitres of whole milk

Chocolate ganache

50 grams of dark chocolate

50 grams of thickened cream

Peanut butter frosting

70 grams of cream cheese (softened)

70 grams of unsalted butter (softened)

3 tablespoons of smooth peanut butter

125 grams of icing sugar

½ teaspoon of salt

Peanut brittle

100 grams of caster sugar

100 grams of unsalted peanuts

Make the chocolate + peanut butter mini cakes

  1. Preheat your oven to 180C.
  2. Grease a mini cake tin (these are also referred to as dessert tins).
  3. In a medium bowl, sift the flour, cocoa powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter and peanut butter until smooth.
  5. Add the sugars to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the milk.
  8. Evenly divide the cake batter between the mini cake tin.
  9. Bake for 20 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.

Make the chocolate ganache

  1. Place chocolate in a medium sized heat proof bowl.
  2. Heat cream in a small saucepan until almost boiling.
  3. Pour hot cream over chocolate and allow to sit for 30 seconds. Stir until smooth.

Make the peanut butter frosting

  1. In the bowl of a stand mixer, combine ingredients. Set aside.

Make the peanut brittle

  1. Heat sugar in a large heavy based frying pan until light brown in colour.
  2. Add peanuts to pan and coat thoroughly with the sugar.
  3. Using a heat proof spatula, spread the peanut mix evenly on to a baking tray lined with non-stick baking paper. Set aside to cool.

Assemble the chocolate and peanut butter mini cakes

  1. Once the cupcakes are completely cooled, spoon a generous dollop of peanut butter frosting on the top of each cake.
  2. Drizzle chocolate ganache over each cake.
  3. Finish with shards of peanut brittle.



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