Special post from dessert contributor, Thing 1!
To me, one of the best flavor combinations ever invented is peanut butter with chocolate. Something about the two flavors goes together so well; the salty nuttiness and the bitter sweetness blend together into a concoction similar to heaven. So when I saw a recipe for chocolate doughnuts with a peanut butter glaze, I HAD to make it myself! There were a few things substituted; I used white whole wheat flour instead of regular all purpose, and instead of whole milk I used 1% low fat to lower the unhealthy factor just a bit. They turned out so delicious nonetheless, the glaze hardened ever so slightly and flaked a bit when bitten into, the cake itself was extremely rich and delicious when warm. Even though they were small little cakes, they were so filling it was almost hard to finish them!
Instead of using a doughnut pan, I used one that had 6 miniature bundt molds. Instead of plain ol' doughnuts, they had a bit of a fancier look. I had to make these twice (unfortunate, right?) because the first time, I decided to make the batter ahead of time and just refrigerate it.
However, I forgot that a big part of the dough was melted chocolate. When I took it out of the fridge, it had hardened into a big lump! I figured I could try to melt it again, so I put it into a pot and turned up the heat. Luckily, it gradually got thinner and eventually back to a workable state, but they were definitely better the second time.
The first time, they were very crumbly and hard to work with after they were done, which made the glazing process somewhat difficult. Luckily by the second time, I knew what I was doing and everything went smoothly! These PB Brownie Blast Mini Cakes are so easy to make, and so worth it!
Recipe adapted from Simply Scratch.
PB Brownie Blast Mini Cakes
- 1 ½ cups confectioner's sugar
- 4 tablespoons smooth peanut butter
- 4 tablespoons low fat 1% milk
- 1 teaspoon real vanilla extract
- Preheat oven to 325ºF. Grease your pan and wipe out the excess.
- Melt the butter and the chopped chocolate on low heat until smooth. Remove from the heat and add the sugars.8 ounces bittersweet chocolate, ½ cups unsalted butter, 1 cup sugar, ¾ cup dark brown sugar
- Mix the flour, cocoa powder, baking powder and salt into a bowl and set aside.1 ¼ cups white whole wheat flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher salt
- While the chocolate/sugar mix is still warm, add in on egg at a time, stirring after each addition. Add the dry mixture spoonful by spoonful and mix until smooth.4 whole eggs
- Pour the batter into the pan and bake for 12-14 minutes. To see if the batter is fully cooked, stick a toothpick into the cake near the center of the circle. If the toothpick comes out clean, the cake is done.
- Let cool for 10 minutes then transfer the cakes to a wire rack.
- Sift the powdered sugar to break up and clumps. Add the milk, peanut butter and vanilla and stir until uniform.1 ½ cups confectioner's sugar, 4 tablespoons smooth peanut butter, 4 tablespoons low fat 1% milk, 1 teaspoon real vanilla extract
- If the glaze is too thick, either add a bit more milk or put in the microwave for 10 seconds or so.
- Dunk the top half of the cakes into the glaze. Remove them, let the excess drain off, flip and put back onto the rack.
Original recipe by SimplyScratch.com
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