This is one of those recipes that needs little explanation beyond the picture. These cake-filled peanut butter cups are every bit as delicious as they look ... and then some.
I found them over at Vanilla Sugar, and life hasn't been the same since. Most recipes add peanut butter cups to cake, and that's all fine and good -- very good in fact in many cases. These, however, keep the peanut butter cup in its rightful place as the star, but give a major flavor boost with some rich, chocolate cake as a decadent and welcome addition. They are simply genius and, more importantly, delicious!
Cake-Filled Peanut Butter Cups
1 box devil food cake mix
1 can cream cheese frosting
1 cup plain or crunchy peanut butter (use a pb that is not runny or too oily)
2 TB confectioners sugar
3 TB crushed graham crackers, finely crushed
About 2-3 cups melted milk chocolate
More from The Stir: Peanut-Butter-Glazed Brownie Doughnuts, Oh My!
Bake cake according to directions on box. Let cool, then crumble cake into large bowl or use a food processor to crumble.
Mix the cake crumbles with the can of cream cheese frosting. Mix well. Cover with plastic wrap and let chill for an hour.
Line a regular muffin pan with cupcake liners.
Melt the milk chocolate over a double boiler. It’s best to use this so this way we can go back and reheat what we need in steps. Take pastry brush and gently line the bottoms and sides of the cupcake liners with melted milk chocolate; do this a couple times as we want a nice thick bottom and sides to hold all the stuffing inside. Let the chocolate harden in the fridge or on the counter.
Make the peanut butter filling by combining the peanut butter, confectioners’ sugar, and crushed graham crackers. Mix well, cover, and store in fridge.
Take your chilled cake batter and scoop out “almost golf ball” size and place into hardened chocolate cups; flatten just a bit. Make sure to leave room around the edges for pouring chocolate.
Then take your chilled peanut butter filling and make a smaller ball than that of the cake batter and place on top of the cake batter. Once you’ve done all the cups, let this sit in the fridge to harden up a bit.
Go back to your chocolate over the double boiler and melt chocolate again. With a spoon, take the melted chocolate and filled the sides and tops of the peanut butter making sure to cover everything in chocolate and giving the cup an overall good seal.
You can either let these harden on the counter or if you can’t wait the fridge.