Four Ingredient Nutella Peanut Butter Cakes
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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.
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.
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.
More Dessert Recipes
Four Ingredient Nutella Peanut Butter Cakes
These mini cakes are made with Nutella and peanut butter. They're a sweet and easy-to-make treat!
Ingredients
- 1/4 cup + 1 tbsp Nutella spread
- 1/4 cup peanut butter
- 1 large egg
- 5 tbsp all purpose flour
Instructions
- 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.
Notes
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
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!
Hmm, not sure why they took so much longer, but I’m glad you got them to work out.
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.
Well I never tried using the 100% peanuts. I’ve been using Skippy for this one, so that might be it.
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!
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.
Oh man, trying them with a peanut butter filling sounds amazing… Like a peanut butter cup muffin!
Ooh, that’s a good name. Peanut butter cup-cake. Okay that’s next on my list.
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.
This looks unbelievably good! As if I needed another reason to keep Nutella in my house 🙂
I have Costco-sized Nutella jars in my house at all times. It’s a kitchen staple for me. =)
Yay! Another recipe to make! My husband will love these – pb and Nutella? It’s already a winner!
I’ve been busy recently, so I came up with quite a few “quick” recipes to try.