Saturday, July 9, 2011

Peanut Butter Cup Cupcake Cake !

Can you say "Reeses Peanut Butter Cup Cupcake Cake" 3x fast?

I love tongue twisters. When I was younger I had to go to speech class. We used to have so much fun with tounge twisters.

Can you say ........

Toy Boat


Aluminum Linoleum


Unique New York

or ( a little harder....)

The sixth shieks sixth sheeps sick

Ha I have no idea how I remember those!

Anyway.....Ive had this idea for a cake in my head for quite sometime. I actually even made a sketch of it so I wouldnt forget.

Besides being adorable, its beyond delicious! Its like Reeses meets Fluff and fall madly in love.

The cake is chocolate fudge cake, filled with peanut butter buttercream and frosted with Marshmallow buttercream.

The recipes? Oh your mouth is watering and you're thinking about the next occasion coming up so you can make it and impress every single person there?

Well, I twisted your tounge and you twisted my arm.

Chocolate Fudge Cake
recipe adapted from Nigella

2 2/3 cups AP flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup cocoa powder ( I used Hersheys Dark)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup vegetable oil
1 1/3 cups chilled water


Preheat oven to 350 degrees

Mix first 7 ingredients together in a large bowl. In another bowl whisk next 3 ingredients together. In the bowl of a Kitchen Aid ( or another separate bowl if you're using a handheld mixer) with the paddle attachment, mix the butter and oil until blended. Then add in the water.
Once incorporated, add all the dry ingredients at once and mix on slow speed. Add the remaining wet ingredients until blended together.

Pour into pans that have been buttered and floured ( although if you're making a chocolate cake, its always a good idea to use cocoa powder instead of flour) or buttered and lined with parchment paper.

Cakes are done when toothpick comes out clean. Let cakes cook in their pans for about 15-20 minutes, then turn out onto a wire rack and let them cool completely.

Peanut Butter Buttercream/Filling

1 cup butter, softened
1 cup creamy peanut butter
3 cup powdered sugar, sifted
2 tsp vanilla extract
3 tbsp heavy cream

Cream butter & peanut butter until light and fluffy. Add sifted powdered sugar one cup at a time, blending well after each addition. Add the vanilla, then heavy cream mix on high speed for about 2-3 minutes.

Try not to "taste" too much before you get it in the cake! Yes! Its really that yummy!

Marshmallow buttercream
16oz tub of Marshmallow Fluff
16oz unsalted butter, softened
1# powdered sugar
1tsp vanilla extract

Mix the Fluff and butter until well combined. Add powered sugar in 3 additions, making sure to scrape the bowl well between each addition. Add vanilla after last addition and mix about 1 minute more.

I hope it doesnt seem like a lot because its SOOOOOOOOOO worth it! This cake is AMAZING.

Whats also great is that you can mix up the filling and buttercream if you want.

You can either fill the fudge cake with peanut butter frosting and cover the cake with marshmallow buttercream or.....
you can switch it up and fill the fudge cake with marshmallow buttercream and cover the cake with peanut butter frosting! Oh yeah, thats what im talkin about! Versatility!

If you have any questions, please dont hesitate to ask.

As always, all comments are always welcome!

Thanks for stopping by, I hope to see you again!

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