Chocolate Peanut Butter Cake Cups

More sharing options

Share on Twitter

4.1 of 5 (36)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 295.9

Total Fat: 10.9 g
Cholesterol: 7.8 mg
Sodium: 58.3 mg
Total Carbs: 49.1 g
Dietary Fiber: 2.0 g
Protein: 4.9 g

View full nutritional breakdown of Chocolate Peanut Butter Cake Cups calories by ingredient

Introduction

I love the sweet-salty combination of chocolate and peanut butter. These gluten-free individual cakes have a crisp top encasing a fudgy, brownie-like middle and a peanut butter-y center. They are simple to prepare, but look and taste like something you might find on a restaurant menu. I love the sweet-salty combination of chocolate and peanut butter. These gluten-free individual cakes have a crisp top encasing a fudgy, brownie-like middle and a peanut butter-y center. They are simple to prepare, but look and taste like something you might find on a restaurant menu.

Number of Servings: 4

Ingredients

1/3 cup semisweet chocolate chips

1 tablespoon unsalted butter

1/4 teaspoon salt

2 tablespoon plain Greek-style nonfat yogurt

1 tablespoon liquid egg substitute

1/2 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa

1 tablespoon cornstarch

2 egg whites, from large eggs

1/3 cup sugar

1 tablespoon plus 1 teaspoon natural peanut butter, smooth or chunky

Tips

Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!

Directions

Preheat the oven to 400°F with a rack in the center position. Coat four muffin cups with pan spray or oil.

Melt the chocolate, butter, and 1½ tablespoons of water in a microwave, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa and cornstarch.

Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. (Alternatively, use a handheld electric mixer.) With the mixer running, gradually add the sugar, a few teaspoons at a time. After all of the sugar is added, continue to mix until soft, glossy peaks form.

Fold the chocolate mixture into the whites until the mixture is mostly combined. Sift half of the cocoa mixture over the top and fold in with a spatula. Once incorporated, sift the remaining cocoa mixture over the top and fold until well combined. Spoon one-quarter cup of batter into each muffin tin. Place 1 teaspoon of peanut butter in the center and cover the peanut butter with a tablespoon of batter.

Bake for 15 minutes. Set the muffin pan on a wire rack to cool for several hours. Unmold before serving.

Serving Size: Makes 4 individual cakes