Insane Peanut Butter Cup Cake

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

Insane Peanut Butter Cup Cake – a fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting…then I topped it with tons of peanut butter cups and melted chocolate! This chocolate peanut butter cake recipe is so delicious, you’ll have your family begging for more!

The BEST Peanut Butter Chocolate Cake Dessert Recipe

Today is not for the faint of heart…

If you’re not in it to win it with dessert, this might not be the one for you. If you’re one of those people who use the phrase, “too rich”, or “too sweet” the door is to the left. I’ll see you tomorrow.

BUT if you’re down for some C.A.K.E. let’s talk…

This one is pretty intense…the rich chocolate cake…the creamy peanut butter filling…the buttery chocolate frosting…can you handle it? It’s man against cake.

Not only is this cake over the top delicious, it’s also quite a stunner, if I do say so myself.

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

The Ultimate Peanut Butter Cup Cake With Chocolate Frosting

I feel like I should probably skip all the words right now and just get down to business.

I am sure you agree.

The cake is an EXTRA simple chocolate cake recipe. I have never had anything but fantastic results.

The filling is my version of the center of a peanut butter cup…

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

And the frosting is my tried and true chocolate frosting…the same recipe I use ALL the time. It’s in my book too!

And then why not top it off with some chopped peanut butter cups and melted chocolate? Not only does this up the “INSANE” factor, but it does wonders for an imperfect frosting job!

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

Then step back and take in the gorgeousness that you have just created…

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

And then eat it, of course!
Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!This is THE perfect special occasion cake!

Enjoy!

Print

Insane Peanut Butter Cup Cake

  • Author: Cookies & Cups
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: serves 16 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

Insane Peanut Butter Cup Cake – a fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting…then I topped it with tons of peanut butter cups and melted chocolate! This chocolate peanut butter cake recipe is so delicious, you’ll have your family begging for more!


Ingredients:

Cake

  • 2 cups granulated sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup very warm water

Peanut Butter Filling

  • 3/4 cup butter, room temperature
  • 1 1/2 cups creamy peanut butter
  • 3 cups powdered sugar
  • 1/41/3 cup milk

Chocolate Frosting

  • 1 cup butter, room temperature
  • 1 cup unsweetened cocoa powder
  • 8 cups powdered sugar
  • 1 teaspoon vanilla
  • 2/3 cup very warm water

Garnish

  • 1012 full sized peanut butter cups chopped
  • 2 1/4 cup mini chocolate chips, divided
  • 1 1/2 teaspoons milk

Instructions:

  1. Preheat oven to 350°F. Coat 2, 9-inch cake pans with nonstick spray. Cut 2, 9-inch rounds of parchment paper and place in the bottoms of the pans. Spray again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
  3. With the mixer still on low, add in the eggs, milk, vegetable oil, and vanilla. Turn mixer up to medium and mix for 2 minutes, scraping the sides of the bowl as necessary. Turn the mixer back down to low and slowly add in the hot water. Mix for an additional minutes until combined.
  4. Divide the batter between the 2 prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes and then remove and transfer to a wire rack to cool completely.

Peanut Butter Filling

  1. In the clean bowl of your stand mixer, fitted with the paddle attachment mix the butter and peanut butter together on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar. Turn the mixer to medium and mix for 1 minute until combined.
  2. Turn mixer back to low and add in 1/4 cup milk. Mix for an additional minute, scraping the sides of the bowl as necessary, until creamy and combined. If desired, add additional milk to achieve desired result.
  3. Transfer one of the cooled cakes to a plate or cake stand. Spread the peanut butter filling on top of the cake. Place the other cake on top of the peanut butter filling.

Chocolate Frosting

  1. In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, cocoa powder, powdered sugar, vanilla, and warm water and mix on low speed, until the mixture just comes together.
  2. Slowly increase the speed to medium and beat the frosting for 2 minutes, scraping the sides of the bowl as necessary.
  3. Let the frosting cool for 15 minutes before covering the cake.

Garnish

  1. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Next, sprinkle 2 cup of the milk chocolate chips on top and around the bottom of the cake.
  2. Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. Heat in 15 second increments, stirring in between each, until the chocolate is smooth. Place the melted chocolate into a small zip-top bag and snip the corner off. Drizzle the melted chocolate all over the cake.

Keywords:: chocolate cake recipe, chocolate cake with chocolate frosting recipe, chocolate peanut butter cake recipe, chocolate peanut butter cup cake recipe, peanut butter cup cake recipe, chocolate peanut butter dessert recipes, best chocolate cake recipe, birthday cake recipes

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Klara
Klara

Only the second cake I’ve ever made and it turned out amazing 10/10

john
john

Is the photo real?
I like that!

Farnam Sadeghian
Farnam Sadeghian

Thanks, shelly
I love cupcakes

Laura
Laura

Just made this cake for my sister’s birthday tomorrow!! I was concerned about the sweetness level (as a few have addressed) and so I made my frosting and cake with dark chocolate instead. I, too, wound up with WAY too much frosting, especially the peanut butter frosting. I actually had to throw a good bunch away even after decorating with it… The extra chocolate frosting will not go to waste.. It will soon be in my belly. Also, the peanut butter frosting needed some extra water for some reason. It just had a mind of it’s own, I guess! The… Read more »

Donna French
Donna French

After I bake the cake do I need to refrigerate it?

ostadeweb

tanx for post, I enjoyed

Jill

Made this last night and it turned out amazing! Rave reviews from everyone that tried it. I saw some comments about runny frosting and mine was far from runny…almost too thick to spread but used a warm knife and it worked great. Was also afraid it would be too rich with all the sugar/etc but served small slices and no complaints! Will definitely make again.

Sina

thanks for your good website

3Design

thanks for sharing this

matlabprozhe

very good

Caroline
Caroline

I meant to say “I’m an experienced baker” lol

Caroline
Caroline

I made this cake a few days ago for my son’s birthday and it was delicious, although I ran into a few problems. I’m an experienced but found the batter was extremely watery, to the point I had to add about 2 more cups of flour. It was still the runniest cake batter I’ve ever seen, but it turned out ok. The peanut butter filling tasted fantastic but was too thin and there was WAY too much of it. I like to fill and ice my cakes very generously, but this was too much. The top layer slid right off… Read more »

matlabi

how beautiful! I have never made it myself. This is a great tutorial for one. Perfect!

Laurie
Laurie

I made the cake for my husbands birthday. Everyone raved about it! I’m not sure why some others had problems with the recipe. I also thought the cake batter was thin but the layers baked beautifully in 30 minutes. I made 2/3 of the filling and it was perfect. Also I only made half the recipe of the frosting and it frosted the cake perfectly. It looked like I bought it in a bakery! Thanks for such a great recipe!

Maria
Maria

Made the peanut butter filling! It’s delicious! Thank you. 1 question: if I didn’t use all, what’s the shelf life? Or should say refrigerator life ??

Sophie
Sophie

What type of flour is best for this

dadehkavy

wow! I like it ,my mouth is watering so bad right now!!

Rhona
Rhona

Hi, I am from the UK and we don’t really work in cups here! Do you happen to know the amounts in grams for this recipe please?

Susan
Susan

Gloriously fabulous! Thank you!!

????? ????? ????

it was great the cake base was excellent

Virginia
Virginia

It was great except the filling and frosting made wayyy too much! I’d half the amount if I made it again. The cake base was excellent. Super moist and delicious! Thank you for sharing ?

Screw-this
Screw-this

I made this for my family and my aunt literally threw up after eating it. It was way too sweet with the frosting, but the peanut butter and chocolate parts were really nice and warm. I’m ashamed to have made this dish for them. 2/10,

Dana
Dana

I just made this recipe, and it turned out great! One complaint if there was way too much peanut butter filling, and it was very sweet. I think if I make it next time I will go with one cup of powdered sugar instead of three and omit the milk. And I ended using s different frosting recipe which called for 3 cups of powdered sugar instead OF 8!!! And it turned out great! I loved the peanut butter cups and chic chips on top with the drizzled chocolate it looked amazing and so decadent. I will make this recipe… Read more »

Eagle Archambeault

Yay this awesome looking cake has been make and is ready to be consumed by the group today. I was really worried during the making since the cake batter is the runniest cake batter I have ever worked with. IOnce baked, it fell in the middle a bit, but that was not an issue since heaps of pb filling and frosting cover all sins. I messed up and bought the mini cups instead of the regular sized, but it wasn’t worth going out late at night to fix that and so my version isn’t quite as elegant as the one… Read more »

Shaul
Shaul

Even though 13-15 cups of sugar appears to be way too much for just one person, I will do my best to finish it. And if you tell me that the recipe is scaled for 12, then you’ll need to give me at least a hundred good reasons why I would want to invite anyone else over. This from an incurable and unrepentant Chocoholic and PB&J addict.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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