- bakerella.com - http://www.bakerella.com -

Got milk? I hope so…

…because you’ll want some with this one.

Peanut Butter Cup Cake [1]

See what happens when I crave chocolate. I’ve been waiting to make this cake after seeing the recipe in a magazine. It’s based on a mix, and has buttermilk and peanut butter cups added to it. The frosting is made from dark chocolate, peanut butter and heavy cream.
What more could you ask for?

Peanut Butter Cup Cake [2]

…maybe that tall glass of milk.

While you contemplate, here’s the same Peanut Butter Cup Cake recipe online. [3]

And here’s what I did different:
• Baked it in two 6″ cake pans [4] instead of the recommended 9″
• Made 6 cupcakes with the leftover batter.
• Used twice as many peanut butter cups. I went a little crazy with the extra and used them on top of the cake.
• Also, I didn’t let it set for an hour in the fridge like recommended. I couldn’t wait that long.

As a side note, I found the dark chocolate in the grocery store. It was the new Starbucks brand [5] that’s been advertised lately on TV.

Peanut Butter Cup Cakes [6]

And if you find that double chocolate and peanut butter just isn’t enough, try it heated a little and served with vanilla ice cream. I did, and it fixed my craving… for now anyway.

Peanut Butter Cup Cake [7]

UPDATE: The recipe link no longer works, so here’s the recipe adapted from Family Circle Magazine.

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter