There are almost no chocolate and peanut butter cakes.
The chocolate and peanut butter cake made even more drool-worthy with perfect proportions in the form of individual mini cakes! These mini-chocolate and peanut butter cakes are a delicious, easy to make, almost unbaked dessert with a caramel cookie crust, creamy peanut butter filling and a silky chocolate topping that satisfies every peanut butter and chocolate craving. They are made ahead of time and frozen, making them the ideal dessert for stress-free entertainment or a special occasion.
Graham Cracker Toffee Crust
5 sheets of wholemeal cookies
3 tablespoons unsalted butter, melted
1 tablespoon of brown sugar
2 tablespoons of caramel (I use Heath Bits ‘O Brickle Toffee bits)
Peanut butter cake filling
1 cup of heavy cream
6 oz. cream cheese, at room temperature
1 cup of soft peanut butter
1 cup of confectioner’s sugar
1/2 cup of candy (I use Heath Bits ‘O Brickle Toffee)
2 teaspoons vanilla extract
1/4 teaspoon of salt
4 ounces of quality semi-sweet chocolate, chopped
1/2 cup of heavy cream
1/4 cup chopped salted peanuts
1 1/2 tablespoons of soft peanut butter
mini chocolate chips (optional)
cups of chopped peanut butter (optional)
Preheat the oven to 350F. Line a 12-count full-size muffin tin with muffin/cake liners.
Add Graham Cracker crust ingredients to food processor and mix for fine crumbling. Divide the crust mixture between the 12 liners (approximately one heaping tablespoon each) and press into the bottom of the liners. Bake for 5 to 7 minutes or until lightly browned. Set aside.
Add heavy cream to a large bowl and whisk up with an electric hand blender until firm peaks form. Set aside.
In another bowl (or remove heavy cream), using the same mixers, whisk the peanut butter and cream cheese until smooth. Add the sugar, caramel pieces, vanilla and salt from the confectioners and beat until smooth (it will be thick). With a spatula, gently incorporate the heavy whipped cream into the peanut butter and cream cheese mixture until it is completely mixed.
With a spoon, place the peanut butter cake in the muffin tins (they will be filled to the top). Freeze for at least one hour.
Meanwhile, prepare the Chocolate Ganache by placing the thick cream in the microwave for approximately 90 seconds until it is hot but not boiling. Add the chocolate and let it rest for a minute and then beat vigorously until it is smooth. Let it cool down until it is barely hot, stirring occasionally (it will thicken as it cools down.) Place the chocolate Ganache over the peanut butter cups and spread it with the back of the spoon (it’s okay if you spread it a little around the edges).
To garnish, melt the peanut butter and sprinkle over the mini pies (I add my peanut butter to a ziploc bag and cut out the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days. (See Notes)
When ready to serve, serve IMMEDIATELY after removing from freezer as mini cakes soften quickly. You can serve with or without the muffin tops.
When to decorate: You can decorate your chocolate and peanut butter cakes either after you put your ganache on the cakes and the chocolate has set (it should set in about 5 minutes at room temperature) or freeze the cakes after the ganache, and then decorate and freeze again. I do not recommend decorating before serving because you will want the cakes to be firm again after sitting at room temperature while you decorate.
It is also optional if you decorate with or without the wrappers. I like to leave the wrappers on for the ganache so it doesn’t spill from the sides and then remove the wrappers, place the cakes on a baking sheet and proceed to garnish, then freeze. There is nothing good or bad, as long as the cakes are frozen after decorating.