Kirbie's Cravings

Four Ingredient Nutella Peanut Butter Cakes

photo of a plate of Nutella Peanut Butter Cakes
A while back I made four ingredient Nutella cakes. It’s still one of my favorite easy Nutella recipes because the Nutella taste is so strong. This weekend I decided to try experimenting with a Nutella and peanut butter mix.
close-up photo of a plate of Nutella Peanut Butter Cakes
Despite both being spreads, peanut butter is much thicker than Nutella so the cake batter was much thicker than I anticipated. The cakes themselves remain moist though. I think next time I might cut down a little more on the peanut butter. Or perhaps make the peanut butter a filling for the inside.
close-up photo of the batter in a muffin tinphoto of the cakes on a baking rack
I do love how easy the cakes are to make and you can taste both the peanut butter and the Nutella. One bowl, one whisk, very little clean-up.
Nutella Peanut Butter Cakes

Four Ingredient Nutella Peanut Butter Cakes

Servings: 10 mini cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These mini cakes are made with Nutella and peanut butter. They're a sweet and easy-to-make treat!


  • 1/4 cup + 1 tbsp Nutella spread
  • 1/4 cup peanut butter
  • 1 large egg
  • 5 tbsp all purpose flour


  • Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
  • Combine the peanut butter, Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
  • Spoon the batter into the prepared muffin tins (about 3/4 full).
  • Bake about 10 minutes until toothpick inserted comes out clean. Set on a rack to cool completely.


Adapted from Abby Dodge's Desserts 4 Today: Flavorful Desserts with Just Four Ingredients

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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15 comments on “Four Ingredient Nutella Peanut Butter Cakes”

  1. Yay! Another recipe to make! My husband will love these – pb and Nutella? It’s already a winner!

  2. This looks unbelievably good! As if I needed another reason to keep Nutella in my house 🙂

  3. These look so cute!

    • Ah thanks. Everything is better as mini! I didn’t do anything to decorate them so they are a little plain, but oh so good.

  4. Oh man, trying them with a peanut butter filling sounds amazing… Like a peanut butter cup muffin!

  5. I was really looking forward to enjoying these easy nutella “muffins”, and they looked really cute when they came out of the oven. However, I was greatly disappointed when I bit into one. It tasted bland and boring and spongy. I barely tasted nutella. Honestly, these are not worth wasting half a jar of nutella on. 🙁

    • I’m sorry you feel that way. I’ve always loved them and they were a big hit on the web with other blogs as well. But of course everyone has different tastes.

  6. I made these mini cakes for one of my co-workers’s birthdays and he loved it! ? they were a bit greasy but the taste was strong and amazing ? great job on this recipe!

  7. Do you notice any difference in your recipes between using peanut butter that is 100% peanuts versus the oil and sugar laden peanut butters such as Skippy, Jiff, etc? I made this today using 100% peanut butter, added some extra salt since it was unsalted, and it came out pretty bland.

  8. This did not work out how I planned and took 15 longer than they should’ve. They weren’t really like muffins. So what I did was cut off the top which turn out crunchy and chewy like a biscuit and had the moist bottom and I put on some nutella and sandwich them together which was very nice’n’tasty!

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