Reese'S Mini Cakes
Delicious mini Reese's cakes combine rich peanut butter flavor with sweet chocolatey goodness, perfect for peanut butter lovers and party treats that satisfy sweet cravings.
Ingredients
Instructions
- Cream together the egg, sugar, vanilla, brown sugar, baking soda, and peanut butter.
- Stir in the remaining ingredients: flour, butter, and salt.
- Spray tart pans well with Pam or non-stick spray.
- Put a tablespoon of dough in the bottom of each pan.
- Bake for 10 minutes at 350°F (177°C).
- Immediately after removing from the oven, place a mini Reese's cup on top of each cake and let it set before removing from the pan.
Tips & Substitutions
For best results, use room temperature eggs and butter to ensure a smooth batter. If you're out of brown sugar, you can substitute it with white sugar mixed with a little molasses. To make these cakes even richer, consider adding a pinch of espresso powder to enhance the chocolate flavor of the Reese's cups. For a fun twist, you could also try mini chocolate chips in the batter.
Serving Suggestions
These mini cakes are delightful on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert. For a festive touch, drizzle with chocolate sauce or sprinkle with chopped nuts. They pair beautifully with a warm cup of coffee or a tall glass of milk, making them a perfect treat for any occasion.
Storage & Reheating
Store any leftover Reese's Mini Cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week, but allow them to come to room temperature before serving. To reheat, simply microwave for a few seconds to warm them up, ensuring the Reese's cups are melty.
Nutrition & Diet Analysis (per serving)
Each serving of Reese'S Mini Cakes contains roughly 38 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 837mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different nut butter instead of peanut butter?
Yes, you can substitute peanut butter with almond butter or cashew butter for a different flavor profile. Just ensure that the nut butter you choose has a similar consistency to peanut butter for the best results.
What type of flour works best for this recipe?
All-purpose flour is ideal for this recipe, but you can also use whole wheat flour for a healthier option. If you need a gluten-free version, try using a gluten-free all-purpose baking mix, which should work just as well.
Can I make these cakes ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. When you're ready to bake, just scoop the batter into the tart pans and bake as directed. This is a great time-saver for parties or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).