Week 19: Peanut Butter Cup Cake

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This recipe was born out of the heavy sigh I gave my boyfriend when he requested his favorite peanut butter cup cupcakes for his birthday treat. As fantastic and delicious as those cupcakes are, I wanted to make something special for his birthday- not just the cupcakes I always make. Lucky me, this recipe turned up on reddit and stumbled onto my boyfriend’s feed. This is definitely not the most labor intense cake I’ve ever made, but it was definitely the most challenging not to calorie count. Don’t even think about it- it’s not worth the tears. But the cake is amazingly rich and decadent. Just make sure you have a glass of water or milk nearby when you cut this baby.
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ingredients & directions by layer:

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Peanut Butter Blondie Layers
2 sticks butter
1 cup SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cup sugar
2 cup flour
2 tsp baking powder

Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350 degrees. Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. Freeze the cooled layers for easier frosting.

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Crustless Cheesecake Layer
1 stick softened butter
1/2 cup granulated sugar
2 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2 cup ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

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Peanut Butter Frosting
4 cups confectioner’s sugar
1 cup SKIPPY peanut butter
2 tbsp soft butter
1 tsp vanilla
6 tbsp of milk

Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate Frosting:
1/2 cup + 6T cocoa powder
3/4 cup confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cup confectioners’ sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners’. Mix well. Add butter, salt, 1 cup confectioners’, vanilla and whip on high. Set aside.

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Assembly:
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. Keep chilled!

Recipe from Hugs and Cookies XOXO

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I apologize for the lame inside shot, we were too excited to start eating and I didn’t get a quality shot =[.

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