Peanut Butter Messy Marble Cakes

Craving a batch of blueberry muffins, I headed down to my local green grocers only to find the doors locked and the lights turned low (way ahead of closing schedule!)

I quickly pivoted my stroll, picked up the pace and headed down to the corner shop in hopes that it was still open. Eureka (it was!)...however, I was then faced with a hodgepodge of snacky goods...and no berries in site. I bagged myself: one jar of smooth peanut butter, one tub of cream cheese, muffin liners, cranberry juice, a tin of baking soda, and a chocolate bar.

What to do, what to do...and then it hit me:

Peanut Butter Messy Marble Cakes
(eat your heart out Reeces PB cups!)

For the Chocolate Cake Base

100g Flour (all purpose)
20g Cocoa Powder
140g Granulated Sugar
1 1/2tsp Baking Powder
Pinch 0 Salt
40g Unsalted Butter (room temperature)
120ml Milk
1 Large Egg
1/4tsp Vanilla Extract

In a large bowl, combine the Flour, Cocoa, Sugar, Baking Powder, Salt and Butter until the mixture becomes pebbly. In a separate bowl, whisk together the Milk, Egg and Vanilla. Using a hand blender, slowly pour your wet mixture into the dry mixture and blend until all is well incorporated. Cover and set aside.

For the Peanut Butter Messy Marble (& Frosting!)

200g Cream Cheese
3oz Unsalted Butter (room temperature)
1 1/2c Powdered Sugar
1/3c Peanut Butter
**1 Large Egg**

In a large bowl blend together the Cream Cheese, Butter, Sugar and Peanut Butter. (Do not add your Egg at this point!)

**Spoon out approximately One and a Half Cups of this mixture and place it into a covered bowl and refrigerate. This will be used later to frost the cakes!**

Now you can blend the Egg into the mixture that you will be using to marble your cakes. Cover and set aside.

Assembling it All:
Using a muffin tin, place paper liners into each of the spaces you would like to use. (I like to grease the edges of the tin to make extra sure that no sticking occurs).

Spoon the Chocolate Cake Base into each of the paper liners until 1/3 full. Next, spoon the Peanut Butter Messy Marble mixture onto the chocolate cake base (I use a teaspoon for this.) Then, place one last dollop of the Chocolate Cake mixture onto the tops of each cake.

Pop your cakes into the oven at 180C for 25-30Min or until cakes are firm to the touch. The peanut butter marble should be golden brown in colour.

Once cooled, pipe your Peanut Butter Frosting onto each cake. (Use chocolate shaving for an extra scrumptious garnish!)

Pass the milk. Make a cuppa. This treat is ultra sweet and gooey so come armed with your favourite snack time bevvy...damn is it tasty!

Until next time...



  1. these are wonderful! i made them and froze the cupcakes, refrigerated the frosting and ate at my leisure! made a great 'guilty pleasure'!


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