Four Ingredient Nutella Peanut Butter Cakes

The recipe Four Ingredient Nutella Peanut Butter Cakes can be made in around 20 minutes. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 100 calories, 3g of protein, and 6g of fat per serving. This recipe serves 10. For 14 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 371 person have tried and liked this recipe. It is brought to you by Kirbie Cravings. It works well as a side dish. Head to the store and pick up all purpose flour, egg, nutella, and a few other things to make it today. Overall, this recipe earns a not so excellent spoonacular score of 31%. If you like this recipe, take a look at these similar recipes: Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}, Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting, and Peanut Butter Nutella Pretzel and Peanut Snack Mix.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.2. 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.3. Spoon the batter into the prepared muffin tins (about 3/4 full).4. Bake about 10 minutes until toothpick inserted comes out clean. Set on a rack to cool completely.

 

Step by step:

1. Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.

2. Combine the peanut butter, Nutella and egg in a medium bowl and whisk until smooth and well blended.

3. Add the flour and whisk until blended.

4. Spoon the batter into the prepared muffin tins (about 3/4 full).

5. Bake about 10 minutes until toothpick inserted comes out clean. Set on a rack to cool completely.

Nutrition Information:

covered percent of daily need