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Peanut Butter & Chocolate Snack Cakes

Presented by:
Land O' Lakes
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The combination of creamy peanut butter and rich chocolate will have everyone reaching for these delicious cakes.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
50 min
Recipe Servings
Servings
18

Ingredients

CAKE

3/4 cup firmly packed brown sugar

3/4 cup creamy peanut butter

1/2 cup Land O Lakes® Butter, softened

2 Land O Lakes® Eggs

3/4 cup buttermilk*

2 teaspoons vanilla

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

FROSTING

2 cups powdered sugar

1/4 cup  unsweetened cocoa

1/4 cup Land O Lakes® Butter, softened

1/4 cup Land O Lakes® Half & Half or Fat Free Half & Half

1 teaspoon vanilla

 Decorator sugars or sprinkles


Directions 

Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside . 

Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips. 

Divide batter evenly among prepared muffin cups.

Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean.

Cool in pan 5 minutes; remove to cooling rack. Cool completely. 

Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

Substitutions 

*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.



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