Craving a chewy, nutty, and chocolaty treat?
Our versatile mochi cake mix is the perfect base for creating these irresistible Crunchy Peanut Butter Mochi Cakes. With a customizable recipe and endless flavour possibilities, you can tailor these treats to your exact preferences.
A Match Made in Heaven: Peanut Butter and Chocolate
The combination of peanut butter and chocolate is a classic pairing that never fails to satisfy. Our mochi cake mix provides the perfect canvas for this iconic duo, offering a soft, chewy texture that complements the rich, nutty flavour of peanut butter and the sweet, indulgent taste of chocolate.
While our recipe suggests a classic peanut butter and chocolate combination, the possibilities are endless. Feel free to experiment with different flavours and ingredients to create your unique mochi cake masterpiece. Here are a few ideas to get you started:
- Add a Crunch: Incorporate crushed nuts, chocolate chips, or cookie crumbs for an extra textural element. We used cacao nibs for this particular recipe!
- Play with Flavours: Try different types of peanut butter, such as creamy or crunchy, or experiment with other nut butters like almond or cashew.
- Adding Chocolate Chip Variations: Use dark, milk, or white chocolate to create different flavour profiles and more texture!
So, what are you waiting for? Grab your mochi cake mix and unleash your inner baker!
With a little creativity and a lot of fun, you'll be enjoying homemade, customizable mochi cakes in no time.
Ingredients
- 1 Chocolate Mochi Cake mix
- 1 cup milk of choice
- ¼ cup oil of choice
- Peanut butter (smooth or crunchy, depending on preference)
- Cacao nibs (for added crunch and flavor)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing each cup.
- In a large bowl, combine the milk, oil, and Mochi cake mix. Stir until smooth and well-mixed.
- Fill the muffin tin: Pour approximately 2 tablespoons of batter into each muffin cup.
- Add the peanut butter layer: Spoon about 1 teaspoon of peanut butter on top of the batter in each cup, then sprinkle with cacao nibs for extra crunch.
- Top it off: Add another tablespoon of batter on top of the peanut butter layer to cover it.
- Bake for 20-30 minutes or until the cakes are set and slightly golden.
- Cool for about 10 minutes in the tin before transferring the Mochi cakes to a cooling rack. Enjoy warm or at room temperature!
Pro Tips
- For an extra indulgent twist, drizzle some melted chocolate over the top before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze them to enjoy later.
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