Chocolate Cake Peanut Butter Cups Food

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EASY AND QUICK CHOCOLATE PEANUT BUTTER CAKE



Easy and Quick Chocolate Peanut Butter Cake image

A fast, rich, yummy dessert. Moist and semi-homemade. For a night when you need a dessert everyone will love but don't have a lot of time to prepare it. My kids love this dessert.

Provided by Twin mommy

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h11m

Yield 12

Number Of Ingredients 10

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 cup water
1 cup peanut butter
1 cup chopped peanuts
3 eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
8 peanut butter cups (such as Reese's®), chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes.
  • Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 63 g, Cholesterol 66.1 mg, Fat 40.7 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 13.7 g, Sodium 489.4 mg, Sugar 47.2 g

CHOCOLATE-PEANUT BUTTER CUPS



Chocolate-Peanut Butter Cups image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 48 chocolate peanut butter cups

Number Of Ingredients 7

2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter
7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice

Steps:

  • Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
  • Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
  • Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
  • Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
  • To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

GIANT PEANUT BUTTER CUP CAKE



Giant Peanut Butter Cup Cake image

This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil's food layers and even a hard chocolate shell. And it's a combo that only looks hard to pull off.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 6

One 15.25-ounce box chocolate or devil's food cake mix (plus required ingredients)
3/4 cup natural peanut butter
1/4 cup butter, softened
1 cup confectioners' sugar
Pinch salt
1 1/2 cups store-bought hardening chocolate sauce

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.
  • For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.
  • Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
  • Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.
  • Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.
  • Cut the cake into slices, exposing the peanut butter center.

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 pieces

Number Of Ingredients 4

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
One 12-ounce package Hershey's milk chocolate chips

Steps:

  • In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

SMITH ISLAND CHOCOLATE PEANUT BUTTER LAYER CAKE



Smith Island Chocolate Peanut Butter Layer Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 20

10 large chocolate peanut butter cups
Nonstick cooking spray
3 cups cake flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
Chocolate Frosting, recipe follows
2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners' sugar
Salt
1 teaspoon pure vanilla extract
3 sticks unsalted butter, cut into tablespoon pieces and softened
8 ounce milk chocolate, melted and cooled
2 ounce unsweetened chocolate, melted and cooled

Steps:

  • Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
  • Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with cooking spray. Dust flour and knock out any excess. Set aside.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters. Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes. Stop and scrape the bowl. Cream the butter for an additional minute. Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir the vanilla into the buttermilk. Add the dry ingredients to the butter alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
  • Divide half the batter between the prepared cake pans. Set the remaining batter aside. Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, 12 to 14 minutes. Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks.
  • Wash and dry the cake pans. Repeat the process a second time with the cooking spray, flour and batter.
  • Once all 8 layers have baked, place the first layer on a serving plate. Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all. Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks.
  • In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat.
  • In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt. Add the hot milk in a stream, whisking. Return the mixture to the saucepot and bring to a boil over moderate heat. Whisk until very thick, about 3 minutes. Transfer to a large bowl. Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes.
  • Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard. Beat at moderate speed until well combined. Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth. Add the chocolates and beat until well combined.

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

I made this for my son's birthday, based loosely off several internet recipes I'd found but substituting cake mix, because they're reliably moist and easy.

Provided by Debtex

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
1 cup water
3 eggs
2/3 cup vegetable oil
8 ounces cream cheese
6 tablespoons butter
2/3 cup peanut butter
3 cups powdered sugar
8 ounces chocolate chips
2 tablespoons light corn syrup
1/2 cup half-and-half
2 Reese's Peanut Butter cups, chopped up

Steps:

  • Set out your cream cheese and butter to come to room temperature.
  • Combine cake mix, water, eggs and oil.
  • Beat with electric mixer for 2 minutes.
  • Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with.
  • Bake for 25-30 minutes, until it's no longer jiggly in the middle.
  • Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling.
  • To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy.
  • Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters.
  • Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating.
  • Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating.
  • Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny.
  • While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides.
  • Chop up the candy and sprinkle on top of the cake.
  • Chill for 30 minutes, uncovered, and then eat!

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

This is very tasty as it's a combination of my two favorites. I just had to post it as I see there are other's w/my same taste passions. This can be taken anywhere as the peanut butter frosting sprinkled w/the mini-chocolate chips are a nice contrast together. Can also be made as cupcakes.

Provided by CoffeeB

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup brewed coffee, room temp
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
miniature semisweet chocolate chips

Steps:

  • In a mixing bowl, combine dry ingredients.
  • Add eggs, milk, oil and vanilla.
  • Beat for 2 minutes.
  • Stir in coffee, (batter will be thin).
  • Pour into a greased 9x13 inch baking pan.
  • Bake at 350 degrees for 35-40 minutes.
  • Cool completely on a wire rack.
  • Frosting:.
  • Beat the cream cheese and peanut butter in a mixing bowl until smooth.
  • Beat in sugar, milk and vanilla.
  • Spread over cake.
  • Sprinkle with chocolates chips.
  • Store in refrigerator.

Nutrition Facts : Calories 485.8, Fat 19.9, SaturatedFat 4.9, Cholesterol 46.2, Sodium 407.5, Carbohydrate 74.3, Fiber 2.5, Sugar 53.7, Protein 6.8

CHOCOLATE PEANUT BUTTER CUP SHEET CAKE



Chocolate Peanut Butter Cup Sheet Cake image

This is a GREAT cake that can easily go to a pot luck or picnic or just about anywhere else too! It is so good and everyone LOVES it! My family enjoys it and so do all my co-workers. It tastes like a peanut butter cup! It is a MUCH requested recipe. I promise it will be a much requested recipe at your house too if you give it a try!

Provided by Theresa P

Categories     Dessert

Time 40m

Yield 1 10x15 sheet

Number Of Ingredients 13

2 cups flour
2 cups sugar
4 tablespoons cocoa
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1 cup margarine
2 eggs, beaten
1/2 cup buttermilk or 1/2 cup sour milk
1 teaspoon vanilla
1/2 cup peanut butter (creamy)
1 (16 ounce) can store-bought milk chocolate frosting

Steps:

  • Mix together all the dry cake ingredients in a large bowl.
  • Bring to a boil the water and margarine.
  • Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
  • Mix well.
  • Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
  • Bake cake at 350°F for 25 minutes.
  • Frosting: You MUST FROST this cake while still hot/warm from the oven.
  • Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
  • Spread on top of still warm cake.
  • Let cake cool to room temperature and serve.
  • YUM!

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

I have seen this recipe on several different blogs on the internet. Who can resist the combination of chocolate and peanut butter, in cupcake form, topped with a cream cheese peanut butter mousse-like frosting? Certainly not me! I hope you enjoy these as much as I do.

Provided by Roxanne J.R.

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 19

1 cup confectioners' sugar
3/4 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 teaspoon vanilla extract
8 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
3 1/4 cups confectioners' sugar
1 cup frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350°F Line two cupcake pans with paper liners.
  • To make the FILLING
  • Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.
  • Beat with an electric mixer on medium speed until well combined.
  • Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
  • To make the CAKE BATTER.
  • Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
  • In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
  • Beat in the eggs one at a time, scraping down the bowl as needed.
  • With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
  • Mix just until incorporated.
  • Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the FROSTING.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
  • Slowly mix in the confectioners' sugar, beating until smooth and well blended.
  • Mix in the whipped topping until smooth and fluffy.
  • Frost cooled cupcakes as desired.

Nutrition Facts : Calories 386.8, Fat 21.5, SaturatedFat 10.7, Cholesterol 52.8, Sodium 204.9, Carbohydrate 45.9, Fiber 1.9, Sugar 35.4, Protein 6.5

PEANUT BUTTER CHOCOLATE CAKE FOR ONE



Peanut Butter Chocolate Cake for One image

A peanut butter chocolate cake within two minutes, one minute prep time and one cook time :) Please do not leave out the baking soda or the salt and I do use just a small pinch ;)

Provided by Debbwl

Categories     Dessert

Time 2m

Yield 1 serving(s)

Number Of Ingredients 7

1 tablespoon whole wheat flour
1 tablespoon unsweetened cocoa powder (I like the dark cocoa powder)
1 tablespoon Splenda sugar substitute
1 pinch baking soda
1 pinch salt
1 tablespoon creamy peanut butter
2 tablespoons 1% low-fat milk

Steps:

  • Spray custard cup with cooking spray and set aside.
  • In small bowl or measuring cup mix all dry ingredients, add the peanut butter and milk to the dry ingredients and mix thoroughly.
  • Pour into custard cup and microwave on high for one minute.
  • You can enjoy right out of the cup (recommended) or allow to cool a few minutes before turning out onto a plate and enjoying.

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