Peanut Butter Cup Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
3 large eggs
02 -
¾ cup granulated sugar
03 -
2 teaspoons brewed coffee or water
04 -
1 teaspoon vanilla extract
05 -
¼ cup unsweetened cocoa powder
06 -
¼ teaspoon salt
07 -
1 teaspoon baking powder
08 -
¾ cup all-purpose flour
09 -
Powdered sugar, for rolling
→ For the Filling & Topping
10 -
2 ounces cream cheese, softened
11 -
⅓ cup peanut butter
12 -
1 cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
4 tablespoons heavy whipping cream
15 -
⅔ cup heavy whipping cream
16 -
7 Reese’s peanut butter cups, chopped (about 1 cup)
17 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a jelly roll pan with foil and spray with cooking spray.
02 -
In a large bowl, beat together eggs, granulated sugar, brewed coffee or water, and vanilla extract until combined. Add cocoa powder, salt, baking powder, and all-purpose flour to the mixture. Mix until smooth.
03 -
Spread the batter evenly into the prepared pan. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Once baked, roll the warm cake in a powdered sugar-dusted towel and let it cool completely.
05 -
Beat cream cheese and peanut butter until smooth. Add powdered sugar, vanilla extract, and heavy whipping cream. Mix until smooth. Fold in chopped Reese’s peanut butter cups.
06 -
Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Gently re-roll the cake and refrigerate for at least 1 hour.
07 -
In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring in between, until smooth. Chill the ganache until it thickens.
08 -
Pour the thickened ganache over the chilled cake roll. Top with additional chopped Reese’s peanut butter cups.