Mini Espresso Cakes with Peanut Butter Frosting Recipe

Name: Mini Espresso Cakes with Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus extra for pans; 1/2 heaping teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1/4 cup instant espresso powder; 2 sticks butter, softened, plus extra for pans; 1 1/2 cups sugar; 2 eggs, plus 2 yolks; 1 teaspoon vanilla extract; 1 stick butter, softened; 1/2 cup creamy peanut butter; 1 cup confectioners' sugar

Servings: persons

2 1/2 cups all-purpose flour, plus extra for pans
1/2 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup instant espresso powder
2 sticks butter, softened, plus extra for pans
1 1/2 cups sugar
2 eggs, plus 2 yolks
1 teaspoon vanilla extract
1 stick butter, softened
1/2 cup creamy peanut butter
1 cup confectioners' sugar

1
Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans
2
Preheat oven to 350 degrees F.
3
Butter and flour mini loaf pans.
4
In a small bowl, whisk together flour, baking powder, baking soda and salt.
5
Mix together the sour cream and espresso until dissolved.
6
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.
7
Add eggs and vanilla and mix until well incorporated.
8
On low speed, add half the flour mixture.
9
Mix until just combined.
10
Add half the sour cream and mix until combined.
11
Repeat with remaining flour and sour cream.
12
Pour into prepared loaf pans filling halfway with batter.
13
Bake 40 minutes or until a toothpick comes out clean when inserted in the center.
14
Cool in pans 10 minutes.
15
Remove from pans and cool on racks.
16
For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth.
17
Add confectioners' sugar and mix until smooth.
18
Top mini loaves with peanut butter frosting.

1743

kcal

Calories

101

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus extra for pans, 1/2 heaping teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Mini Espresso Cakes with Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Espresso Cakes with Peanut Butter Frosting

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