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 with tons of peanut butter cups and melted chocolate! Pure LOVE!

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.

MY OTHER RECIPES

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!

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 12

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
  • 1/4 – 1/3 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

  • 10-12 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.

 

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28 Responses

  1. This looks bonkers amazing! I have a chocolate layer cake on Friday I’m posting with a similar base cake but mine uses coffee rather than water and some other little tweaks. I need to try yours because it looks AMAZING and so moist and that peanut butter action….oh my! 🙂

    1. Shelly

      There are so many variations of chocolate cake that are so super similar! I have a handful of versions on my site alone! Can’t wait to see your cake, I am sure it will be amazing!!

  2. Rosa

    Simply stunning!!!! It’s my husband’s favorite flavor combination…I think I’ll make this for him to show him I love him. 😉 Thanks for another awesome recipe!! 🙂

  3. Brooke

    This cake looks so delicious! Sadly, I’m allergic to peanuts (giving up peanut butter was the hardest thing EVER – I mean who doesn’t love a PB&J sandwich!!??). *sigh* But my husband’s birthday is coming up (OK, in January but it’s a BIG birthday), so maybe I’ll make him a special cake. 🙂

  4. My granddaughter is allergic to peanuts and she’d have a fit if I made this knowing she couldn’t eat it. Perhaps cookie butter would be a good sub. I’d certainly eat it!

  5. Tara

    Just made this and it is SO good! I followed the recipe exactly but the frosting was too runny and I had to keep adding powdered sugar. Even with just the 8 cups it seemed like way too much frosting (if that’s even possible). Would the logical thing be to use much less water and reduce the powdered sugar? Just curious what others experienced!

    1. Shelly

      I wouldn’t say the frosting should be runny…you should have used 2/3 cup very warm water… so as the frosting cools it will definitely thicken up 🙂

  6. Sue

    I have to ask…did you actually use all the frosting? I easily have 1 1/2 cups left and I was generous! Thanks for the recipe. Hope it tastes as great as it looks!

  7. Katie

    Tried this recipe today- every bit of this recipe was too runny. I’m an avid baker and followed the written recipe and checked in with the video with every step. The cake mix turned out, the filling was WAY too runny and did not turn out, no matter how much we did to salvage it. The frosting recipe was also too runny, asking for too much water I believe. None of it turned out and I was very disappointed. The recipe written here is very different than what Thisbe video and the picture is showing.

    1. Shelly

      Hi Katie, I am sorry you had issues. The cake in the video, and in the pictures, is exactly as the recipe is written. If the peanut butter filling was a little runny for you, you could easily add some more powdered sugar. As for the frosting recipe, you do use warm water so it’s important to let it cool for a few minutes (as per the recipe) before spreading. For either the filling or the frosting, a little more powdered sugar could fix any issues with it being too runny. Thanks!

  8. Cindyb57

    Just finished making this confection. It turned out wonderfully. Will include
    Image if I can. I think key is to use very warm water from the tap. I’m quite impressed with myself, and my small tastes were yummy. Only thing I did was add some expresso powder to the cake mix and chocolate icing. Happy Thanksgiving!

  9. nicole

    I had some of the same issues other people were having with the frosting being too runny. I followed the recipe exactly. I used 2/3 a cup of WARM water. I let cool. It was still too runny. So I added more powdered sugar and let it cool overnight. It is still too runny and now too sugary. Any suggestions on how to fix or avoid next time?

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