Video: Giant Peanut Butter Cup Cake Recipe. Plus, a GIVEAWAY!

By On February 8, 2015 · 25 Comments
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Video: Giant Peanut Butter Cup Cake Recipe. Updated and Improved Version.

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One of the goals I had this year was not only to post more recipes, but to also revisit my most popular from years past and improve them based on feedback. I figured that was a manageable goal.

 

Especially considering my other two goals were to become Jason Bateman’s lover, and learn to bake drunk without injuring myself. When I come up with dreams, I follow them. Follow them hard. Until I get slapped with a restraining order and covered in burns and cuts.

 

I created this recipe for a giant peanut butter cup cake some time ago, and it’s quite popular. Improvements include more clear instructions, a better chocolate cake filling, and a ganache that is easier to peel from the mold. PLUS an instructional giant peanut butter cup cake video!

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This Reese’s GIANT peanut butter cup cake consists of moist chocolate cake, with a layer of sweet peanut butter filling. It’s covered in chocolate ganache, and looks exactly like a peanut butter cup!

Peanut butter and chocolate solves problems. If Republicans and Democrats were forced to eat pb and chocolate together every day, they’d end up besties foreva.

 

Oh and we are throwing a giveaway! An entire basket of goodies, by Peanut Butter & Co and Rodelle . Enter at the end of the post for a collection of delicious peanut butter flavors, and Rodelle baking products.

 

Ingredients for Giant Peanut Butter Cup Cake Recipe. Updated and Improved Version

 

FOR THE CAKE

1 cup flour

1 cup sugar

3/8 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla extract, beans, or paste

1/2 cup boiling water

 

Optional: Chocolate extract

 

FOR THE PEANUT BUTTER FILLING

1/4 cup graham cracker crumbs

1/2 cup peanut butter (may add a little more or less peanut butter depending on preference)

6 T (or 3/8 cup) of confectioners sugar

 

FOR THE GANACHE

Bottom Layer-

5 T heavy cream

1  3/4 4.4 ounce Giant Hershey bars

 

Top Layer-

3/4 cup and 3 T heavy cream

5  1/4 4.4 ounce Giant Hershey bars

 

SUGGESTED TOOLS

Giant cupcake mold (required)

KitchenAid food processor

KitchenAid stand mixer

Parchment paper

Cake stand

Regular-sized silicone cupcake liners

Large silicone cupcake liners

Circle cookie cutters

 

 

DIRECTIONS

                             

 

***If you are considering posting up photos or ideas from this Giant Peanut Butter Cup Cake Recipe and Video post or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) BEFORE you use photographs and/writing from this website

 

 

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Preheat oven to 350 degrees. Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in bowl. Add milk, vegetable oil, eggs and vanilla and stir. Pour in boiling water and whip on high speed for about a minute.
Pour 1 1/4 cups of batter into giant cupcake silicone mold (sprayed with vegetable oil) and bake for about 35 minutes. You will have enough batter to bake two cakes!

 

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Once cake is cool, push out of mold. Slice top of cake to level off, then cut cake into two layers. Carefully trim around the side of the cake. You want the two layers to be smaller than the inside of the mold so that it fits in with space around the edge.

Like this:

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Combine peanut butter, graham cracker crumbs, and confectioners sugar in food processor on high speed. Spoon onto a piece of wax or parchment paper.

 

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Trace the bottom of the cupcake mold onto a piece of wax or parchment paper. Place this piece on top of peanut butter mixture and roll with a rolling pin until it extends to edges of drawn circle. Use a sharp knife to cut along inside of circle. Remove excess peanut butter.

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Place peanut butter in fridge to firm up a bit.

 

You will make ganache twice. First, for the bottom of the giant peanut butter cup cake, then to fill the sides and cover the top. Begin by tracing bottom of mold onto a piece of parchment paper. Cut out along inside of line and place in bottom of cupcake mold.

 

For bottom  ganache layer, pour 5 tablespoons of heavy cream into saucepan and heat on low. Chop up 1 3/4 giant chocolate Hershey bars into small pieces. You can use a hand blender by KitchenAid to break it up.

 

 

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Once cream is warm enough to melt a piece of chocolate, add chocolate in and whisk until smooth. Pour into clean mold and refrigerate.

 

Place first layer of cake circle, peanut butter layer, and then second layer of cake on top of hardened ganache. The circles should be the same, even size. I try to make my peanut butter layer thicker than the cake layers. Make certain that there is space between the fillings and the side of the mold so as to leave space for ganache.
Heat 3/4 cup + 3 tablespoons of heavy cream in pot and whisk in 5 1/4 giant chocolate bars until smooth. Pour down sides of cake and peanut butter layers until filled, then on top to totally cover.
Refrigerate until hardened. Peel from mold when fully firm.

 

If you end up with extra ganache you can save that to make the two other tiers for your giant peanut butter cup cake.

 TIPS AND ADDITIONAL OPTIONS:

Additional options:

-You will end up baking two different cakes. You will also have some leftover peanut butter filling, and maybe some ganache. You can make an additional giant peanut butter cup cake with the extra cake, or save the cake to make THREE tiers. Use a large cupcake silicone liner and a regular-sized silicone cupcake liner, create a “medium” and a small pb cup cake for a three tiered cake. Walah!

 

Just reheat ganache and coat bottom with chocolate, then refrigerate. Use appropriate sized circle cookie cutters to cut out two layers of cake per cup, then a layer of peanut butter. Press cake in, pb in, and more cake into cupcake liners. Reheat or make more ganache and pour down sides, then top in molds. Watch the video tutorial to see these instructions. 

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– Use any of the unique flavors from Peanut Butter & Co to create a pb filling with a twist for your giant peanut butter cup cake. Flavors include, crunchy, honey, cinnamon raisin, dark chocolate, white chocolate, and spicy. 

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Tips:

– Store the giant peanut butter cup cake in the refrigerator. Before serving, remove and allow to come to room temp to soften the ganache. This makes it easier to cut and eat.

– It is a VERY rich cake, so although it is not a large cake, each serving should only be a thing slice. This cake will serve more people than it appears to. Trust me on this. It is meant to be savored, not fill your belly. That’s what dinner is for. 

– DO NOT rush through making this. Take your time and following each step. Some people have had issues with the cake, then found success the second attempt when they were more attentive and chill. 

– You can make all of the parts ahead of time. You can make the entire cake ahead of time. You can freeze it as well, although I cannot tell you the max time for freshness because it usually gets eaten up.

– Make sure chocolate is chopped into very small bits for the ganache. Submerge all of it as much as possible into cream. Immediately whisk quickly (without splatttering) and constantly until chocolate is smooth and without chunks.  It will take a bit of arm work and a few minutes to mix it through. Do this with diligence and it will come out beautifully.

- If you have a question leave in the comments and I will try my best to assist you 🙂

 

OKAY NOW WATCH THE VIDEO HERE!:

 

Also subscribe to my Youtube channel here.

Visit my Youtube page here.

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I told you. The giant peanut butter cup cake will solve all world crises.

 

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I love this three-tiered giant peanut butter cup cake, because it creates a dramatic look. No baby drama. Just dessert drama.

 

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Don’t forget you can use different peanut butter flavors in the large peanut butter cup cake. Here you see cinnamon raisin, dark chocolate, and white chocolate.

 

To see my original version of the giant peanut butter cup cake, click here.

 

 

 


NOW FOR OUR GIVEAWAY!!

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I used Rodelle high quality baking products and Peanut Butter and Co. to recreate my giant peanut butter cup cake recipe.

 

Your basket will include:

UPDATE:

Congrats to our winner Rayna!!

Please email jasmin (at) 1finecookie (dot) com to retrieve your prize pack.

winner

 

Rodelle and Peanut Butter & Co Package

* Bucket not included 

 

 

 

 

 

 

 

 

 

Save Print
Video: Giant Peanut Butter Cup Cake Recipe. Plus, a GIVEAWAY!
Author: 
Recipe type: dessert
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Video and updated version of the famous giant Reese's peanut butter cup cake recipe. A chocolate cake with peanut butter center, covered in ganache. Looks exactly like a giant peanut butter cup!
Ingredients
  • You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “Peanut Butter Cup Cake” for photos, supply list and detailed instructions. Or click here
  • 1 cup flour
  • 1 cup sugar
  • ⅜ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract, beans, or paste
  • ½ cup boiling water
  • ¼ cup graham cracker crumbs
  • ½ cup peanut butter (may add a little more or less peanut butter depending on preference)
  • 6 T (or ⅜ cup) of confectioners sugar
  • 5 T heavy cream, and 1¾ (4.4 ounce) Giant Hershey bars
  • ¾ cup + 3 T heavy cream, and 5¼ (4.4 ounce) Giant Hershey bar
Instructions
  1. You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “Peanut Butter Cup Cake” for photos, supply list and detailed instructions. Or click here
  2. Preheat oven to 350 degrees. Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in bowl. Add milk, vegetable oil, eggs and vanilla and stir. Add boiling water and whip on high speed for about a minute.
  3. Pour 1¼ cups of batter into mold and bake for 35 minutes. Once cake is cool, slice top to level off, then cut cake into two layers.
  4. Combine peanut butter, graham cracker crumbs, and confectioners sugar in food processor on high speed. Remove from processor and roll between two pieces of wax paper. Cut out into circle.
  5. Create bottom ganache layer. Pour 5 tablespoons of heavy cream into saucepan and heat on low. Chop up 1¾ giant chocolate bars into small pieces. Once cream is warm enough to easily melt a piece of chocolate, add chocolate in and whisk until smooth. Pour into clean mold and refrigerate.
  6. Place first layer of cake circle, peanut butter layer, and then second layer of cake on top of hardened ganache.
  7. Heat ¾ cup + 3 tablespoons of heavy cream in pot and whisk in 5¼ giant chocolate bars until smooth. Pour over cake and peanut butter layers until sides are filled and top is totally covered.
  8. Refrigerate until hardened. Peel from mold.
  9. FOR MORE DETAILED INSTRUCTIONS, visit 1FINECOOKIE.COM
Nutrition Information
Serving size: 1 Calories: 200

 

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25 Responses to Video: Giant Peanut Butter Cup Cake Recipe. Plus, a GIVEAWAY!

  1. Donna Pochoday-Stelmach says:
    February 9, 2015 at 11:07 am

    Jasmine- this is one decadent, outrageous cake! I just love the combination of peanut butter, cocoa and chocolate together- such a natural flavor affinity among those ingredients. I am in sweet heaven when I see and then make recipes like this! The Rodelle extracts and cocao, as well as, Peanut Butter & Co.’s peanut butter products are high quality ingredients, and their companies are class acts. Thank you for giving me something sweet to dream about.

    Reply
  2. Beth Hicks says:
    February 9, 2015 at 11:29 am

    This looks so amazing. Can’t wait to try it.

    Reply
  3. ranadurham says:
    February 9, 2015 at 11:31 am

    I love this ! I am entering the giveaway but having a problem. The Pinterest pins will not pin on my page because it says something about spam is blocking it! Can you help? Love to enter this amazing giveaway

    Reply
  4. Jennifer Essad says:
    February 9, 2015 at 12:20 pm

    Lately I’ve been craving peanut butter! I really enjoy PB&Co variety and I’d love to use a different peanut blend for each cake. Your recipe is amazing, the filling and ganache pair perfectly. I think this will be a requested dessert often during the year for my family as we all enjoy Reese’s Peanut Butter Cups.

    Reply
  5. Donna Pochoday-Stelmach says:
    February 9, 2015 at 12:51 pm

    Successfully pinned the recipe. It is a beauty!

    Reply
  6. Rosie says:
    February 9, 2015 at 2:49 pm

    I love this recipe – it is worth taking the time to do it right! It does make an impact, too! great for a special occasion.

    Reply
  7. Jennifer O'Brien says:
    February 10, 2015 at 1:59 am

    can’t wait to make this!

    Reply
  8. sweetsimplestuff says:
    February 10, 2015 at 1:10 pm

    This cake will be perfect for several people that I know and especially one that I’m married to … perfect for peanut butter/chocolate lovers!

    Reply
  9. lynn clayton (@lynnbeanie) says:
    February 11, 2015 at 1:41 pm

    wow im craving chocolate now.

    Reply
  10. LynneMarie says:
    February 11, 2015 at 3:16 pm

    This looks delicious, would love to win and make this.

    Reply
  11. Margaret Smith says:
    February 11, 2015 at 4:08 pm

    This cake looks awesome. My husband LOVES Reese’s PB cups and would absolutely love this cake. His birthday is the end of this month. I have to give this a try. Yum!

    Reply
  12. Rodelle and Peanut Butter & Co Prize Package Giveaway - Giveaway Promote says:
    February 13, 2015 at 10:18 am

    […] Enter this Giveaway at 1 Fine Cookie […]

    Reply
  13. Rodelle and Peanut Butter & Co Prize Package Giveaway | Just Sweep says:
    February 13, 2015 at 7:05 pm

    […] CLICK TO ENTER THIS GIVEAWAY! –> […]

    Reply
  14. Diane says:
    February 14, 2015 at 10:21 pm

    Oh man, this recipe looks wonderful !!!! Can’t hardly wait to give it a try. Thank-you for sharing this.
    Can’t wait to share this cake n see the smiles. :-). N. Hope to win the contest also. Thanks

    Reply
  15. Amie George says:
    February 16, 2015 at 9:37 am

    That looks AMAZING! I am not even showing my husband the video. Chocolate and peanut butter are is 2 favorite things. I am pretty sure he would divorce me for a big piece of that

    Reply
  16. Kayte CookWatts says:
    February 16, 2015 at 3:39 pm

    The top you are wearing in the video is SO cute!Where did you get it?

    Reply
  17. Rodelle and Peanut Butter & Co Prize Package Giveaway at 1 Fine Cookie – Ends 02/28/2015 | Contest Corner: The Best Giveaways on The Net! | Oregon Coast Blogger says:
    February 27, 2015 at 2:52 am

    […] Site Name: 1 Fine Cookie Prize Description: Your basket will include: Rodelle Pure Madagascar Bourbon Extract Rodelle Madagascar Bourbon Vanilla Beans Rodelle Vanilla Bean Paste Rodelle Organics Chocolate Extract Rodelle Gourmet Baking Cocoa Rodelle tote bag Peanut Butter & Co. Dark Chocolate Dreams Peanut Butter & Co. White Chocolate Wonderful Peanut Butter & Co. Cinnamon Rais… and more Open to: US, Canada, 18+ Entry Deadline: 02/28/2015 Enter This Giveaway Here: http://www.1finecookie.com/2015/02/video-giant-peanut-butter-cup-cake-recipe-plus-giveaway/ […]

    Reply
  18. Jane Ritz says:
    February 28, 2015 at 7:38 pm

    This looks soooo good ! I know the grandchildren would love it.

    Reply
  19. Jessica Berry says:
    April 4, 2015 at 5:43 pm

    OMG! My dream cake has come alive! Would love to win to try and make this myself! 🙂

    Reply
  20. angelahall1958 says:
    April 4, 2015 at 5:49 pm

    Awesome and wish I had some here lol

    Reply

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