Peanut Butter Cup Cake


Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.


2 cups sugar

1-3/4 cups flour

3/4 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix until combined. Add Eggs, milk, oil and vanilla beat on low about 30 seconds and then beat on medium about 3 minutes. Add boil water and stir in by hand. Distribute batter evenly between two already prepared pans. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Place baked cakes on cooling racks for 10 minutes. Turn out of pans onto cooling racks and let cool completely.


1 cup chocolate chips

1 cup heavy cream

1/2 cup peanut butter

1/2 cup roughly chopped peanut butter cups

In a heat safe bowl place chocolate chips. In a small sauce pan place cream and on medium heat bring cream just to a boil. Pour over chocolate chips stirring with a wooden spoon till smooth. Add peanut butter and continue to stir till all is combined and smooth. Let cool completely. Once cool place about 1/4 of the chocolate peanut butter into a small bowl this will be you ganache layer, set aside. Add chopped peanut butter cups to the rest of the chocolate peanut butter mixture folding in.


1 cup butter, room temperature

1 cup peanut butter

3 cups powdered sugar

1/2 cup heavy cream

In bowl of mixer with paddle attachment, add butter and peanut butter. Beat on medium till creamed together about 4-5 minutes. Add powdered sugar and beat until combined. scrape down sides add cream and beat until fluffy and frosting consistency.


1 cup butter, room temperature

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 cup heavy cream

Place all ingredients into bowl of mixer with paddle attachment and beat until desired consistency. Add more cream if needed.


Mini peanut butter cups

cake board

piping bag

Ateco piping tip #855


Place 1 layer of cake on cake board. Fill with chocolate peanut butter filling and then place second layer of cake on top. Cover cake completely with chocolate peanut butter ganache that was reserved and cooled. Place in fridge for at least an hour to set. After removing cake from fridge cover completely in peanut butter frosting. Add chocolate frosting to piping bad and decorate top and bottom edge of cake. Decorate with peanut butter cups.


The chocolate peanut butter ganache layer before the peanut butter frosting. 🙂


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