Rich & Creamy Peanut Butter Cup Cake

peanut butter cup cakeEver since I read about the peanut butter cup bandit, who stole $600 worth of Reese's Peanut Cups, I've had those tasty treats on my mind. So this peanut butter cup cake is just what I need to satisfy that craving.

It's easy, impressive, and over-the-top delicious. There are peanut butter cups inside and out! Really, you can't go wrong with this dessert. I found the recipe over at The Idea Room, and because it uses a boxed cake mix as the base, it's a snap to whip up anytime. If only someone would make one for that bandit, I bet he'd be so overcome with sweetness that he'd change his errant way.


Peanut Butter Cup Cake
*recipe originally from

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2+ cups chopped peanut butter cups
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.

Cool cakes completely.

Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.

Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

Image via The Idea Room

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