If you follow us on Pinterest (which if you don’t you should! Click here!) you know that while our blog board is lovely, the board with the most pins is Dessert is the Sweetest Thing. I am a very big fan of dessert!
Today I am sharing with you a recipe for Chocolate Peanut Butter Cup Cake that I made for my husband for his birthday.
I love chocolate, but really do not enjoy peanut butter in my desserts. My husband and daughter however love it. In this recipe, I combined parts of a few different recipes and came up with a result that was delicious, easy to make and had even the non-peanut butter lover in me wanting more!
For chocolate cake:
2 cups sugar
1-3/4 cups all-purpose flour
¾ cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the peanut butter filling:
1-1/2 c. creamy peanut butter
8 T. unsalted butter, at room temperature
1/4 tsp. kosher salt
1/2 c. heavy whipping cream
1-1/2 tsp. vanilla
2-1/4 c. powdered sugar
8-10 mini peanut butter cups frozen, then crushed
For the ganache:
8 oz (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
6 mini peanut butter cups for decoration
- Preheat the oven to 350°F and grease two 9 inch round baking pans (bottoms and sides) and line the bottom with parchment paper.
- In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
- Add boiling water and mix until it’s smooth.
- Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
Make the filling while cake is baking/cooling:
Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy. Remove about 1/2 cup of filling and set aside. Fold in the crushed peanut butter cups.
- Place a cooled cake layer on a serving plate. Spread filling on bottom layer. Carefully place the second layer on top of filling, run a knife along edge of filling layer to smooth, you may have to stuff some extra filling in to make it look fully filled. Then spoon chocolate ganache on top of the cake.
- When the ganache has set, put remaining filling in a pastry bag and pipe decorative swirls on top. Place mini peanut butter cups on top of swirls.