Okay, HP fans! Here is another Harry Potter themed treat that Potterheads and Potterhaters alike will love to eat.

Before I get going, I wanted to draw some attention to this awesome vegan Harry Potter blog: Dumbledore’s Vegan Army. Fun stuff!

So, first, I wanted to work with that Trader Joe’s peanut flour again, in a more conventional setting. Since posting those gluten-free cookies, I have been getting a lot of blog traffic from people who are looking for things to use it in. I’m guessing that for most of those people, vegan, gluten-free cookies aren’t exactly what they’re looking for. :)

Second… I wanted to make Horcrux Cakes, another brilliant title suggested by Alec, my littlest brother. For those of you who don’t know what a horcrux is, it’s a regular object that has a fragment of a witch or wizard’s soul in it, in effect giving them immortality, so long as the object exists. The more horcruxes you have, the better chance you have of existing for all eternity. But being that Voldemort is the last person we’d want living forever, I had to ask myself, what or who would I want to live forever?

Chocolate. Duh.

Hence, my banana/peanut butter/chocolate Horcrux Cakes. Fluffy, moist little cakes encasing a creamy chocolate, black magic soul. Tom Riddle approved.

Horcrux Cakes

1 1/3 cups all-purpose flour
1/3 cup peanut flour (can use all-purpose flour)
1/2 cup sugar
1/2 teas. baking powder
1/2 teas baking soda
1/8 teas. salt
1/2 cup + 3 tbsp. mashed banana
3 tbsp. peanut butter
1/4 cup oil
2/3 cup milk of choice
1/4 cup chopped chocolate

Preheat oven to 350. Lightly grease ad flour a standard muffin tin.

In a small bowl, combine the flour(s), sugar, baking powder and soda and salt. In a large bowl, combine 1/2 cup of the banana, peanut butter and oil. Whisk the wet ingredients until well mixed then add the milk and whisk to combine.

In a small bowl, combine the remaining 3 tbsp of banana and the chopped chocolate and combine. Set aside.

Add the dry ingredients to the banana/pb mixture in two batches, until just combined. Scoop a heaping tablespoon of the batter into the bottom of each cup and put a small scoop of the banana/chocolate mixture in the center of each cup.

Top each cup with the remaining batter, being mindful to seal in the center. Bake for 12-14 minutes, until the tops are lightly golden (toothpick test won’t work, obviously). Let cakes cool on rack for 15 minutes before loosening and removing from the tins.

Top cooled cakes with peanut butter icing or melted chocolate (or both!). To make PB icing, combine 1 tbsp. peanut butter, 1 teas. milk and 1/2 cup powdered sugar and blend until smooth. Scoop into the corner of a sandwich bag, twist and snip of a tinny bit of the corner to pipe onto cakes. Do the same with melted chocolate, if you want.

Makes 12 Horcrux Cakes

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12 Responses to dark magic… and chocolate

  1. Amanda Nobile says:

    I am going to Trader Joe’s on the way home from work tonight and will be making these this weekend! My husband, an avid chocolate, peanut butter and banana fan, will be so happy and surprised! Thanks so much for the recipe! :)

    • Kris says:

      That’s awesome! Let me know how they turn out. My husband is a banana/pb/chocolate guy, too. We have lucky husband’s, don’t we? 😉

  2. Allyson says:

    Those are too too cute! They look pretty delicious too!

  3. Courtney says:

    Kris, you are too funny–I love that you made Horcrux Cakes :-) They look fantastic!

    I am glad you have seen the light when it comes to spaghetti squash…I am headed to the farmers market tomorrow and am planning on picking up another one. Or two :-)


  4. Kelly says:

    You’re killin’ me! Such a fun idea. :)

  5. Josiane says:

    I. Need. Those. Now. :)

  6. […] of life and death, but a matter of taste. I originally planned on making horcrux cakes based off these ones posted on Nom! Nom! Nom! blog (they even have a real black magic soul!), but had to write a paper for my muggle studies class and […]

  7. Jess Bushard says:

    Hey Kris, I’ve been racking my brain as to what you called these scrumptious cakes! Eli’s birthday is coming up and I wanted to make these. Thanks for all your shared baking knowledge, you are truly amazing!!

  8. Sarah says:

    Thanks for this recipe, tastes awesome! For any European people out there, I converted all the american “cups” etc and these metric measures worked fine:
    sugar = 115g
    flour = 208g
    banana = 1-2 depending on size
    milk = 160ml
    chocolate = 45g
    350 fahrenheit converts to 175C, though I found they took a lot longer than 14mins to cook, not sure how long exactly though.
    For icing: 62g icing sugar. I used a fair bit more milk than stated in the recipe too.

    I didn’t have any baking soda so I used 2 1/2 tsp baking powder and omitted the salt and that seemed to work fine :)