Today is: 10/14/2025

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Chocolate Peanut Butter Cup Cake

Yield: 1- 2 layer cake

Cake:

• 3 cups all purpose flour
• 2 cups sugar
• 2/3 cup sifted unsweetened cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350°F
2. Grease two 9-inch cake pans and line pans with waxed paper
3. Sift flour, sugar, cocoa, baking soda, and salt into large bowl
4. Whisk 2 cups water, oil, vinegar, and vanilla to blend
5. Gradually add water mixture to dry ingredients, whisking until batter is smooth.
6. Divide batter between prepared pans
7. Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes.
8. Cool cakes in pans 15 minutes.
9. Cut around cakes and turn out onto racks.
10. Peel off parchment and cool.

Fudge FILLING:

• 8oz semi-sweet chocolate, roughly chopped
• 8oz heavy cream
• 1/2 cup creamy peanut butter
• 1/2 cup Reese's peanut butter cups, roughly chopped

Directions:

1. Heat the cream until it just begins to boil
2. Pour it over the chocolate in a medium bowl
3. Whisk until the chocolate melts
4. Whisk in the peanut butter
5. Set aside 1/4 of the filling for the first layer of frosting.
6. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

Peanut Butter FROSTING:

• 1/2 cup creamy peanut butter
• 1/2 cup butter, at room temperature
• 2 tsp vanilla extract
• 2 cups powdered sugar

Directions

1. Cream together the butter and peanut butter.
2. Add the vanilla
3. Add the sugar.
4. Beat until fluffy

ASSEMBLY:

1. Place one 9-inch round on a cake stand or plate
2. Cover the top in the peanut butter fudge filling
3. Place the second 9-inch round on top
4. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.
5. Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.