These peanut butter cup mini cakes are a delightful treat, perfect for satisfying your sweet tooth in individual portions. You’ll love how easy they are to make and how impressive they look, making them a fantastic addition to your mini cake recipes collection.
Key Ingredients & Substitutions:
- Peanut Butter: Use creamy peanut butter. You can substitute with almond butter for a different flavor.
- Cocoa Powder: Unsweetened cocoa powder is best.
- Milk: Any dairy or non-dairy milk works here.
- Confectioners’ Sugar: Essential for the frosting; granulated sugar won’t work the same way.
Ingredients:
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
For the Peanut Butter Frosting:
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Optional:
- Mini peanut butter cups, for garnish
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 mini cakes
- Tools: Muffin pan, paper liners, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. This will ensure your mini cake recipes come out easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps for a smooth mini cake batter.
3. Mix Wet Ingredients
In a separate bowl, combine the milk, vegetable oil, vanilla extract, and white vinegar. Stir until well combined.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix, as this can make your mini cakes tough.
5. Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
6. Cool the Mini Cakes
Once baked, let the mini cakes cool in the muffin pan for a few minutes. Then, transfer them to a wire rack to cool completely before frosting. This is crucial for perfect frosting application.
7. Make the Peanut Butter Frosting
In a medium bowl, beat the softened butter and creamy peanut butter with an electric mixer until smooth. Gradually add the confectioners’ sugar, alternating with the milk, until the frosting is light and fluffy. Stir in the vanilla extract.
8. Frost Your Mini Cakes
Once the mini cakes are completely cool, frost them generously with the peanut butter frosting. Garnish with mini peanut butter cups if desired. Your delicious mini cake recipes are now ready!
Variation Ideas:
- Chocolate Ganache Topping: Drizzle warm chocolate ganache over the frosted mini cakes.
- Peanut Butter Swirl: Swirl a bit of extra melted peanut butter into the frosting for a marbled effect.
- Nut-Free: Substitute sunflower seed butter for peanut butter and ensure all other ingredients are nut-free for an allergy-friendly option.
Storage Instructions:
Store your peanut butter cup mini cakes in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to 5 days, bringing them to room temperature before serving for the best texture.
Frequently Asked Questions:
Q: Can I make these ahead of time?
A: Yes, you can bake the mini cakes a day in advance and store them unfrosted in an airtight container. Frost them just before serving.
Q: Why did my mini cakes sink in the middle?
A: This can happen if the oven door was opened too soon, if they were underbaked, or if there was too much leavening agent.
Q: Can I use natural peanut butter for the frosting?
A: Natural peanut butter can be thinner and might result in a less stable frosting. For best results, use commercial creamy peanut butter.
Q: How do I get my frosting smooth?
A: Ensure your butter is softened but not melted. Sift your confectioners’ sugar to prevent lumps.
Q: Can I freeze these mini cakes?
A: Yes, you can freeze unfrosted mini cakes for up to 2 months. Thaw them at room temperature before frosting and serving.
Q: What if I don’t have white vinegar?
A: You can substitute the white vinegar with an equal amount of apple cider vinegar or lemon juice. This helps activate the baking soda.