Mini Peanut Butter Pound Cake

Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

Here’s the thing…

I love peanut butter. I really, really do. However, I feel like my love of peanut butter hasn’t been properly acknowledged on this blog and I need to rectify that. Well, there’s the No Bake Chocolate Peanut Butter Cake I made a bit ago, but that’s not enough. I give you the mini peanut butter pound cake.

First, let’s consider the regular-sized peanut butter pound cake.

Fact#1: It’s awesome.
Fact#2: It’s made of peanut butter and there’s nothing wrong with that. Ok?
Fact#3: It’s gloriously huge which is perfect when you’re feeding a hungry crowd.

But…what if you’re not feeling the 1 hr bake time? What if you don’t need to feed 24 people. What if you want it perfectly portioned so you can grab one in the morning and pretend like you’re having a “healthy-breakfast-on-the go”?

Well, what then?

Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

Well, then you pull out this lovely recipe, my friends. It makes 12 perfectly portioned mini peanut butter pound cakes. Dip them in a silky peanut butter glaze. Sprinkle them with mini chocolate chips and admire their beauty. And when you’re finished you can share them with your friends or stuff them all in your face.

Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

I’m going with the latter. What will you do?

 

Recipe for Mini Peanut Butter Pound Cake

Recipe for Mini Peanut Butter Pound Cake adapted from Recipe Girl which she adapted from Peter Pan Peanut Butter

Mini Peanut Butter Pound Cake
 
Prep time
Cook time
Total time
 
Makes 12 Mini Peanut Butter Pound Cakes
Author:
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • ¼ cup butter, room temperature
  • 1½ cups granulated white sugar
  • 3 eggs, large
  • 1 teaspoon vanilla extract
  • For the Peanut Butter Glaze
  • ¾ cup powdered sugar
  • 2 tablespoons peanut butter
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips
  • ¾ cup chocolate chips
Instructions
  1. Preheat your oven to 325 degrees Fahrenheit
  2. Spray a 12 cup square or standard muffin pan with baking spray
  3. Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
  4. Add sugar and mix until thoroughly combined (5 min)
  5. Add eggs and vanilla.
  6. Mix in flour, baking powder, and salt until thoroughly combined. Batter will have a silky texture.
  7. Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
  8. Place pan on the middle rack.
  9. Bake for 25 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
  10. Let cakes cool in pan for 5 minutes then remove to rack.
  11. Glaze completely cooled cakes and sprinkle with mini chocolate chips.
Notes
To make the glaze: Combine the powdered sugar, peanut butter, milk and vanilla extract in a small bowl. Whisk until you have a smooth consistency. Dip cakes in the glaze and let the extra run off. Sprinkle cakes with mini chocolate chips before the glaze sets.

 

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20 Comments

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  3. 5

    I’m waiting for the day when I see a large notice that says, “MISSION ACCOMPLISHED,” as you’ve succeeded in everyone becoming zombie-like, madly addicted, hands outstretched with chocolate and peanut butter oozing down their mouths.

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  7. 13

    I don’t know why I did not get any e-mail notification of your new post. Wha!!!!!!

    Anyway, this Mini Peanut Butter Pound Cake seems innocent and small, but as I know myself well, I am going to eat them all with no regret 🙂 I will share only if I make 2 batches of this; they look so yummy, Mondo.

    • 14

      Thanks, Pang! Heat it up in the microwave for 10-15sec and dunk in your first cup of hot coffee. Then give your husband the evil eye when he reaches for one. Hahahaha!

  8. 15

    Peanut butter and chocolate – such a wonderful marriage of flavors! And these little pound cakes are adorable – and totally decadent!!!

    • 16

      Thanks, Shashi! I will never get tired of peanut butter and chocolate. Sometimes I like to sprinkle chocolate chips on a big ole spoon of peanut butter and have at it. Thanks for reading.

  9. 17
    • 18

      Thanks Debby! My best friend liked them so much he started eating them without my permission-the nerve of that guy! When he wasn’t looking, I hid some in the freezer. Which reminds me…thanks for stopping by.

  10. 19

    Hi! I made these the other day. I realized that the recipe doesn’t say what to do with the baking powder and salt. I just sort of threw them in with the flour. Should I have mixed the dry ingredients separately? They turned out okay, a little dense, but I live at high altitude, so I have a hard time baking anything here. My husband loved them though and he’s picky about everything. Thanks!

    • 20

      Hey Lara. Sorry about that; I’ve updated the recipe. You’re a smart cookie because the baking powder and salt should be mixed with the flour. I’m sorry they came out dense but not too sorry because your husband loved them. Thanks for stopping by.

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