For the lighter version with less chocolate as in the last two pictures, use only one chocolate cake layer for the bottom, place the peanut butter layer on top, then pour some chocolate ganache on top so that it just covers the peanut butter layer. Freeze until the chocolate is hard.
Peanut Butter Cup Cake
GIANT Reeses peanut butter cup cake recipe, perfect for dessert. So rich and chocolatey, you will need to have a slice with a cup of coffee.
Ingredients
Chocolate Cake
- ¼ cup milk
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup water
- ¾ cup salted butter, softened
- ¼ cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
Peanut Butter Filling
- ½ cup graham cracker crumbs
- ¾ cup powdered sugar
- 1 tablespoon salted butter
- ½ cup smooth peanut butter (or more, add to your liking)
Chocolate Ganache
- 4 tablespoon salted butter
- 1 ⅓ cup whipping cream
- 26 oz chocolate chips
Instructions
- For the cake: In a small bowl, mix together the milk and vinegar and set aside.
- In a large bowl, mix together the flour, sugar, baking soda and salt.
- In a medium saucepan, heat the water, ¾ cup butter and cocoa powder on medium heat. Stir constantly. As soon as it begins to boil, remove from stove.
- Pour the cocoa mixture into the dry ingredients and mix until fully combined. Add in the egg, milk mixture and vanilla, and mix until fully incorporated.
- Grease the giant cupcake silicone mold with butter and pour a little cocoa powder over the butter. Shake around until the butter is coated with powder.
- Pour about ¾ inch of batter into the bottom of the mold.
- Bake at 325˚F for about 20-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool. When cool, cut the top of with a large serrated knife so that it is flat and leveled.
- Repeat steps 5-8.
- For the peanut butter filling: In a medium bowl, mix together the peanut butter filling ingredients, adding more peanut butter until it tastes right to you.
- Trace the bottom of the mold onto a piece of wax paper. Take the peanut butter mixture and form a little “patty” in the centre. Leave space between the edge of the paper and the peanut butter patty. Refrigerate for around 2 hours.
- Once the layers are formed, cut the layers so that they fit into the mold with spaces around the sides. (See photo below)
- For the chocolate ganache: In a large saucepan, heat the 4 tablespoons of butter and whipping cream on medium heat. Heat until it begins to bubble.
- Remove from stove and add the chocolate chips. Let sit for a minute, then slowly stir it in. Pour around ¾ inch of ganache into the mold. Place it in the fridge to cool, then transfer to freezer for a bit.
- Place one layer of chocolate cake on the bottom, then the peanut butter layer, then another chocolate cake layer.
- Rewarm the chocolate ganache until just melted (avoid stirring too much). Pour around the sides of the cake layers and cover the top. Refrigerate, then transfer to freezer.
- Carefully peel back the mold
Notes
For the lighter version with less chocolate as in the last two pictures, use only one chocolate cake layer for the bottom, place the peanut butter layer on top, then pour some chocolate ganache on top so that it just covers the peanut butter layer. Freeze until the chocolate is hard.
