If you’re a fan of decadent desserts that feel impossibly special with minimal fuss, these Mini Flourless Peanut Butter Chocolate Cakes are about to become your new obsession. Rich, fudgy, and packed with the best duo ever—chocolate and peanut butter—each mini cake is an irresistible treat that’s naturally gluten-free and perfect for sharing (or not!). Whether you’re baking for a crowd, whipping up a quick weeknight treat, or sneaking a little something sweet for yourself, this recipe delivers big flavor in adorable, bite-sized form. You won’t believe how easy it is to get bakery-worthy results from just a handful of pantry staples.
Ingredients You’ll Need
What I love most about these Mini Flourless Peanut Butter Chocolate Cakes is just how straightforward the ingredient list is. Each component plays a starring role, bringing out the fudgy texture, nutty depth, and glossy finish that make these cakes so special.
- Chocolate chips: Melting down semisweet or dark chocolate chips creates the rich, gooey base for these cakes—choose a chocolate you love for the best flavor.
- Unsalted butter: Butter brings creaminess and helps the cakes bake up moist and tender every time.
- Creamy peanut butter: The real star here! It adds a luscious, nutty swirl and boosts that crave-worthy, melt-in-your-mouth texture.
- Granulated sugar: Just the right amount of sweetness to balance the chocolate and peanut butter.
- Large eggs: Eggs provide structure, making these cakes rise beautifully while staying fudgy in the center.
- Vanilla extract: A splash of vanilla deepens the flavor and adds a warm, inviting aroma.
- Salt: A pinch of salt sharpens all the flavors and keeps the sweetness in check.
- Powdered sugar (optional): For a final dusting that looks elegant and adds a subtle hint of sweetness—totally optional, but always fun!
How to Make Mini Flourless Peanut Butter Chocolate Cakes
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s ready to go. Lightly grease a 6–8 cup muffin tin, or line with paper liners if you want easy cleanup and a cute presentation. This step guarantees your Mini Flourless Peanut Butter Chocolate Cakes pop right out after baking—no crumbling allowed!
Step 2: Melt Chocolate, Butter, and Peanut Butter
In a microwave-safe bowl, combine the chocolate chips and unsalted butter. Melt them together in 30-second bursts, stirring between each, until silky smooth. Then, stir in the creamy peanut butter until the mixture is totally unified and glossy. This is where the magic (and the aroma!) really starts.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt. You want the eggs to be fully blended and the sugar to dissolve a bit—this ensures your cakes have a beautifully even crumb and just the right sweetness.
Step 4: Combine and Make the Batter
Gradually fold the egg mixture into your warm chocolate-peanut butter base. Take your time and mix gently, so you don’t deflate all that lovely air you just whisked in. You’ll know it’s ready when the batter is smooth, shiny, and hard to resist sneaking a taste!
Step 5: Fill and Bake
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Pop the pan in the oven and bake for 12–15 minutes. You’re looking for tops that are set and just slightly firm to the touch—the centers should stay fudgy, not dry. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Step 6: Finishing Touches
Once your Mini Flourless Peanut Butter Chocolate Cakes are completely cool, dust them with powdered sugar if you like. This step is optional, but it makes the cakes look extra fancy and gives a sweet, delicate finish.
How to Serve Mini Flourless Peanut Butter Chocolate Cakes
Garnishes
For a show-stopping finish, dust each cake with a snowy layer of powdered sugar, or sprinkle a few extra chocolate chips or chopped peanuts on top right before serving. If you’re feeling adventurous, a drizzle of melted chocolate or a dollop of whipped cream adds even more wow factor. These simple touches turn each mini cake into a dessert that looks as good as it tastes.
Side Dishes
Pair your Mini Flourless Peanut Butter Chocolate Cakes with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. Fresh berries—think raspberries or sliced strawberries—make a bright, tart contrast to the rich chocolate and peanut butter, and a cup of strong coffee or cold milk is always a winning match.
Creative Ways to Present
If you’re serving these at a party, arrange the cakes on a platter and let guests garnish their own with toppings like caramel sauce, chopped nuts, or mini chocolate chips. For a special touch, wrap each cake in parchment and tie with twine for a sweet homemade gift. You can even stack a few cakes and secure with a skewer for a whimsical mini-cake tower.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Flourless Peanut Butter Chocolate Cakes stay moist and fudgy for days. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you refrigerate, bring them to room temperature before serving for the best texture.
Freezing
These cakes freeze beautifully! Place cooled cakes in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. When you’re ready to enjoy, thaw at room temperature or give them a quick zap in the microwave for a warm, gooey treat.
Reheating
If you prefer your Mini Flourless Peanut Butter Chocolate Cakes warm, just microwave each cake for 10–15 seconds. This brings back the fudgy center and makes the peanut butter aroma pop. Just be careful not to overheat, or the cakes may dry out.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds extra texture and a bit of crunch to the cakes, which some people love. Just be sure to stir it well before adding so the peanut pieces are evenly distributed.
What’s the best way to melt chocolate and butter if I don’t have a microwave?
You can easily melt chocolate chips and butter together in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir constantly until smooth, then proceed with the recipe as written.
How do I know when the cakes are done baking?
Look for tops that are set and just slightly firm to the touch. The centers should still be a little soft and fudgy—this is what makes Mini Flourless Peanut Butter Chocolate Cakes so irresistible! Avoid overbaking for the best texture.
Can I make these cakes ahead for a party?
Definitely! You can bake the cakes a day or two in advance and store them in an airtight container. Add any garnishes just before serving for the freshest look and flavor.
Are Mini Flourless Peanut Butter Chocolate Cakes gluten-free?
Yes, since there’s no flour in the recipe, these cakes are naturally gluten-free! Just double-check your chocolate chips and peanut butter to make sure they don’t contain any added gluten ingredients.
Final Thoughts
If you’re after a dessert that’s easy, impressive, and totally satisfying, you can’t go wrong with Mini Flourless Peanut Butter Chocolate Cakes. They come together in a snap, but taste like you spent hours in the kitchen. Bake a batch soon and share with someone you love—or just keep them all for yourself. You deserve it!
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Mini Flourless Peanut Butter Chocolate Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Flourless Peanut Butter Chocolate Cakes are rich, fudgy, and packed with the perfect balance of chocolate and peanut butter flavors. Ideal for gluten-free dessert lovers, these individual cakes are easy to make and delightfully indulgent, featuring a soft, gooey center that melts in your mouth.
Ingredients
Main Ingredients
- 1 cup semisweet or dark chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 6–8 cup muffin tin or line with paper liners to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt chocolate chips and unsalted butter together in 30-second intervals, stirring between each until smooth and fully combined.
- Add Peanut Butter: Stir in the creamy peanut butter into the chocolate-butter mixture until it’s fully incorporated and smooth.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until the mixture is well blended.
- Combine Mixtures: Gradually fold the egg mixture into the chocolate-peanut butter mixture, stirring gently until the batter is smooth, glossy, and homogenous.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for baking.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the tops are set and slightly firm to the touch but the centers remain fudgy.
- Cool and Serve: Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Do not overbake—these cakes are meant to be fudgy in the center for the best texture.
- For extra texture, add a few chocolate chips or chopped peanuts on top before baking.
- Store the cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
