Peanut Butter
Cup Cake
“This is literally like eating a Reese's cup.” Chocolate chip muffin mix, peanut butter, and melted butter — baked and topped with a whipped chocolate pudding frosting. If a peanut butter cup was a cake, this would be it.
Sophia's Notes
- This works in a muffin tin for individual cakes, or a regular 9x13 baking dish if you want to slice and serve. Either way, grease it well.
- The heavy cream must be cold for the frosting to whip properly. Same rule as always — cold cream, cold bowl if you can manage it.
- Let the cake cool completely before frosting. The chocolate pudding frosting will slide right off if the cake is even a little warm.
- Sophia's verdict: “This is literally like eating a Reese's cup.” That's the whole review.
The Cake
- 1 pack chocolate chip muffin mix
- 16 oz peanut butter
- 1 stick butter, melted (½ cup)
The Frosting
- 1 box instant chocolate pudding mix (3.4 oz)
- 2 cups heavy whipping cream, cold
Sophia's Notes
- Works in a muffin tin or a 9x13 dish. Grease it well.
- Heavy cream must be cold to whip properly.
- Cool completely before frosting or it will slide right off.
Instructions
- 1
Mix the batter
Combine the chocolate chip muffin mix, peanut butter, and melted butter in a bowl. Mix until fully combined — the batter will be thick.
- 2
Bake
Divide into a greased muffin tin or baking mold. Bake at 350°F for 30 minutes, until set. Let cool completely before frosting.
- 3
Make the chocolate frosting
Pour the cold heavy whipping cream into a bowl and add the instant chocolate pudding mix. Whisk or use a hand mixer until thick and fluffy, about 2–3 minutes. Keep cold.
- 4
Frost and serve
Spread or pipe the chocolate frosting over the cooled cakes. Serve immediately or keep refrigerated.
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