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Peanut Butter & Chocolate Snack Cakes
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3/4 cup firmly packed brown sugar

3/4 cup creamy peanut butter

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

3/4 cup buttermilk  

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips


2 cups powdered sugar

1/4 cup unsweetened cocoa

1/4 cup Land O Lakes® Butter, softened

1/4 cup Land O Lakes® Half & Half

1 teaspoon vanilla extract

Decorator sugars or sprinkles

 *Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside.

  2. STEP 2

    Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips.

  3. STEP 3

    Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely.

  4. STEP 4

    Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

Tip #1

Chunky peanut butter can be used in place of the creamy peanut butter.

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