Chocolatey gooey desserts are one of the simplest joys. They’re the type of dessert that makes you feel all cozy on the inside. So what could make this better? Peanut butter of course! The rich savoriness of the peanut butter perfectly complements the deep, well, chocolatiness, of the chocolate. This would be reason enough to make these, but it was also the perfect birthday cake for my roommate Ethan, who loves this peanut butter and chocolate combination more than anyone I know.
The cake is made of almost entirely chocolate, which is melted with butter in the microwave. This melted chocolate is mixed together with eggs, vanilla, just a bit of sugar… and that’s it! In addition to being super quick and simple to make, this batter is also constructed for maximum fudginess: it’s almost all chocolate, and there’s no flour.
Building these mini cakes is also easy. Butter a muffin tin and dust with cocoa powder. Then, fill each about a quarter of the way with the batter, add a spoonful of peanut butter, and cover with more batter to reach about 3/4 of the way up.
Then, bake these little pieces of fudgy heaven, but not for too long! The gooey center that’s the goal of this is of course dependent on these cakes being taken out as soon as they’re done. Then, dust with powdered sugar, and get ready to lick your lips and be reminded of happy things.
If extra-moist cake was the only type of dessert ever discovered by humans, I’d still be happy. And, they make a great birthday gift.
Chocolate Fudge Peanut Butter Cake
This gooey cake is as simple to make and as simply delicious as it gets. The texture and flavor of the peanut butter and chocolate will have you coming back for seconds for sure.
Makes: 8 cupcakes
- 4 oz (about 1/3 of a standard bar) dark chocolate, broken into pieces
- 1 stick butter
- Peanut butter
- 1/3 cup sugar
- 3 eggs
- Cocoa powder
- Preheat the oven to 425.
- Microwave the chocolate and butter together in a medium bowl in 4 30-second intervals, stirring in between each.
- In a mixing bowl, combine the eggs, sugar, and vanilla.
- Pour in the melted chocolate, slowly and in portions, so as to not scramble the eggs.
- Grease the muffin tins and dust with cocoa powder.
- Pour batter into each tin, about a quarter of the way up. Add a spoonful of peanut butter, and cover with more batter, 3/4 of the way up.
- Bake at 425 for 10 minutes, until the sides are just set.