The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake Recipes

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PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!

Provided by Lindsay

Categories     Dessert

Time 47m

Number Of Ingredients 20

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
6 reeses, chopped
6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
8 reeses, cut in half
Crumbled reeses

Steps:

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
  • . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  • . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  • . Add the wet ingredients to the dry ingredients and beat until well combined.
  • . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  • . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  • . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
  • . Add about half of the powdered sugar and mix until smooth.
  • 0. Add 3 tablespoons of water or milk and mix until smooth.
  • 1. Add remaining powdered sugar and mix until smooth.
  • 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
  • To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
  • ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
  • about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
  • ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
  • ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
  • ake layer to the top of the cake. 19. Smooth out the
  • frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
  • of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
  • using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
  • ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
  • and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
  • y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
  • le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
  • to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
  • ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Nutrition Facts : ServingSize 1 Slice, Calories 1097 calories, Sugar 112.1 g, Sodium 774 mg, Fat 61.5 g, SaturatedFat 32.9 g, TransFat 1.2 g, Carbohydrate 133.4 g, Fiber 4.9 g, Protein 13.9 g, Cholesterol 109.8 mg

ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES



Ultimate Chocolate Peanut Butter Cupcakes image

Super moist chocolate cupcakes have a peanut butter cup INSIDE and are topped with creamy peanut butter frosting, milk chocolate peanut butter ganache, and peanut butter cups!

Provided by Ashley Manila

Categories     Dessert

Time 1h8m

Number Of Ingredients 27

1 and 1/4 cups all-purpose flour (160 grams)
1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams)
1 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons *canola oil
1/2 cup (113 grams) unsalted butter
3 ounces bittersweet chocolate (60%), finely chopped
1 cup (198 grams) granulated sugar
3/4 cup (142 grams) light brown sugar, packed
2 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla
1 cup (227 grams) full fat sour cream
1 cup (227 grams) freshly boiled hot water
24 peanut regular sized butter cups
1 and 3/4 cups (396 grams) unsalted butter, very soft
1 teaspoon vanilla extract
5 cups confectioners' sugar, more only if needed
1/4 teaspoon salt
4 tablespoons milk
1 cup creamy peanut butter
1/2 cup (85 grams) milk chocolate OR semi-sweet chocolate, finely chopped
1 Tablespoons creamy peanut butter
1/3 cup (76 grams) heavy cream
1/8 teaspoon salt
24 peanut butter cups
1/4 cup chopped peanuts

Steps:

  • Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
  • In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
  • Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Set aside and cool while you assemble the other ingredients.
  • In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
  • Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
  • Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
  • Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
  • Scoop 2 tablespoons of batter into the bottom of each cupcake tin, then press a peanut butter cup into the batter. Top with another 3 tablespoons of batter; each cupcake mold should be 2/3 of the way full.
  • Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
  • Allow cupcakes to cool completely before frosting!
  • In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-speed until completely smooth. Beat in the vanilla.
  • Reduce mixer speed to low and slowly add in the sugar, adding a 1/2 cup at a time, beating until the sugar has incorporated into the frosting before adding more. Once all of the sugar has been added, beat in the milk.
  • Increase mixer speed to medium-high and beat for 3 to 4 minutes, or until the frosting is thick and creamy.
  • Finally, fold in the beat butter and beat on medium-high for 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl, to ensure all ingredients have been combined.
  • Scrape the frosting into a piping bag fitted with an open star piping tip, like this one.
  • Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
  • Warm the cream over medium heat until it comes to a boil. Add in the peanut butter and whisk smooth.
  • Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the salt.
  • Pipe a swirl of peanut butter frosting on top of each cooled cupcake.
  • Using a small spoon, slowly drizzle the milk chocolate peanut butter ganache over the top of each cupcake. Start with a little bit, and add more if desired.
  • Decorate the edge of each cupcake with a few chopped peanuts. Then press a peanut butter cup (or two!) in the middle of each cupcake! Enjoy!
  • These cupcakes are best eaten the day they are made, but will keep, covered and stored at room temperature, for 2 days.

REESE'S PEANUT BUTTER CUP CAKE



Reese's Peanut Butter Cup Cake image

This is a very unique, delicious cake. The cake itself is not peanut butter flavored, but Reese's Cups crumbled on top of the batter before baking add a delicious layer between the cake and chocolate frosting. Enjoy!

Provided by Karen..

Categories     Candy

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup light brown sugar, packed
1 cup sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 Reese's Peanut Butter cups
1 (16 ounce) can prepared milk chocolate frosting

Steps:

  • Preheat oven to 350°F.
  • Combine water and oats and mix well.
  • Cool to room temperature.
  • Cream butter, brown sugar, sugar and vanilla.
  • Beat in eggs and oatmeal mixture.
  • Sift together dry ingredients and add gradually to creamed mixture, beating one minute.
  • Pour batter into a greased and floured 9x13-inch pan.
  • Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges.
  • Bake for 40 to 45 minutes or until center tests done.
  • Cool completely and frost.

Nutrition Facts : Calories 506.7, Fat 19.2, SaturatedFat 8.5, Cholesterol 56.3, Sodium 347.6, Carbohydrate 81.3, Fiber 1.9, Sugar 61.7, Protein 5.4

THE ULTIMATE CHOCOLATE LAYERED REESES PEANUT BUTTER CUP CAKE



THE ULTIMATE CHOCOLATE LAYERED REESES PEANUT BUTTER CUP CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 6

Number Of Ingredients 12

1 box Devils Food Cake Mix
4 large eggs
1/2 cup of canola oil
1/2 cup of water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
4 eight-oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar
1 cup melted creamy peanut butter
1 bag of Reese's Peanut Butter Cup minis, halved (freeze for an hour before cutting to make easier)

Steps:

  • Preheat oven to 350 degrees. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips. Beat until well combined, about 1 1/2 minutes. It will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes until toothpick comes out cleanly. Let cool completely. To prepare cream cheese frosting place softened cream cheese and butter in mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting. Turn cake onto wax paper with a large serrated knife cut each cake in half width wise to form four layers. Place one layer onto a cake stand and drizzle melted peanut butter over the top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved peanut butter cups. Freeze the cake until serving.

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