Chocolate Cake Peanut Butter Cups
Indulge in the ultimate sweet treat with these irresistible Chocolate Cake Peanut Butter Cups, combining the decadence of rich chocolate cake and the creamy allure of peanut butter. Perfectly portioned in a muffin tin, these mini dessert cups feature a moist chocolate cake base, a luscious peanut butter filling, and a silky dark chocolate topping that sets to perfection. With just 20 minutes of prep time and a total of 12 servings, this easy recipe is ideal for parties, holiday baking, or satisfying your chocolate and peanut butter cravings at home. Whether you’re a seasoned baker or new to the kitchen, this crowd-pleasing recipe is a guaranteed hit for any occasion.
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Recipe Information
Ingredients
- 12 oz Dark chocolate
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Cocoa powder
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 large Egg
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 1 tsp Vanilla extract
- 0.75 cup Creamy peanut butter
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
In another bowl, whisk the egg, vegetable oil, milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about halfway full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the mini cakes to cool completely before moving to the next step.
While the cakes are cooling, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter and powdered sugar until it forms a thick yet smooth consistency.
Melt the dark chocolate in a microwave-safe bowl in 20-30 second increments, stirring after each interval to prevent burning.
Once the mini cakes are cool, place a teaspoon-sized dollop of the peanut butter filling on top of each cake, gently pressing it down to spread slightly.
Spoon a layer of melted dark chocolate over the peanut butter filling, spreading it so it coats the top evenly.
Chill the muffin tin in the refrigerator for 20-30 minutes, or until the chocolate sets.
Remove the Chocolate Cake Peanut Butter Cups from the liners and serve. Enjoy this indulgent treat!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 30.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
