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
Scale
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
