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?
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.
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
- 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
- Preheat your oven to 325 degrees Fahrenheit
- Spray a 12 cup square or standard muffin pan with baking spray
- Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
- Add sugar and mix until thoroughly combined (5 min)
- Add eggs and vanilla.
- Mix in flour, baking powder, and salt until thoroughly combined. Batter will have a silky texture.
- Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
- Place pan on the middle rack.
- Bake for 25 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
- Let cakes cool in pan for 5 minutes then remove to rack.
- Glaze completely cooled cakes and sprinkle with mini chocolate chips.