A certain company that sells cookware, and tableware also happens to sell food (their initials may be W.S. )

They are currently selling a peanut butter cup cake, and the moment I laid eyes on it I pissed myself and screamed, “I MUST MAKE A COPYCAT VERSION!!”

So before I proceed I must credit this as the inspiration.

 

 

I also felt it was the perfect time of year to make this chocolate, peanut buttery, rich and creamy goodness. February 14th is upon us.

 

Now, I have to admit that Valentine’s day is my LEAST favorite holiday. I really do not get excited over an $80 bouquet of flowers and a box of chocolates. You know you only eat, like, three of the flavors then throw the rest of the box out. Not to mention it makes single chicks and some guys feel left out.

 

There is nothing personal about roses and chocolates. If that is what everyone is giving and receiving, there is nothing personal about it. Cards are poopy too. Except for this one:

Photo Courtesy of Clunky Robot

 

 

I don’t like cuddling, romance flicks, or hand holding. I rarely care for hearts (Except the marshmallow filled strawberry hearts I made. Those sort of worked without being cheesy. Not that I have double standards, or anything).

 

Also, what about the single people?

 

So I say you can make this for a loved one, but really, you could just bake it for yourself. You are all that is awesome. The yin to your yang. The Doogie Howser, M.D.  All that and a bag of chips..plus the dip.

 

No more, “My significant other bought me this stupid card just because.” No mas with the, “Single’s awareness day.”

 

Just call it, “I am making this amazing cake just because. I do what I want, day.” The end.

 

 

Here’s what you need for your peanut butter cup cake,

 

FOR THE CHOCOLATE CAKE SECTION

- You can use your own favorite chocolate cake recipe if you have one. You will not need the full amount, keep in mind.

 

OR you can use my Buttermilk Chocolate Cake (moist and very rich)

- 1 cup of flour

-  3/4 cup of butter

- 1 teaspoon of vanilla

- 1/4  cup of unsweetened cocoa powder

- a heaping 3/4 cup of sugar

- 1/2 teaspoon of baking soda

- 1/8 teaspoon of salt

-  1 egg

- 1/4 cup of buttermilk

- a little extra butter and cocoa powder to line your cake

*This is not a full cake recipe because you do not need that much cake. If you want to use this recipe to bake a regular-sized cake then just double the measurements. 

 

 

 

FOR THE PEANUT BUTTER FILLING

 

- 1/2 cup of  graham cracker

-  3/4 cup of confectioner’s sugar

- 1 tablespoon of butter

- 1/2 cup of peanut butter + more (you will add to your liking)

 

 

 

FOR THE CHOCOLATE GANACHE 

- 1  1/3 cup of heavy cream

- 13-17..or more!  Hershey’s chocolate bars (I usually like good quality, dark chocolate, however, I wanted it to taste like a Reese’s peanut butter cup which requires this type of chocolate. It is totally up to you what you use)

 

UPDATE: the more chocolate you use, the easier to remove from the mold. I used only 12 and it was tricky to peel off but I managed. Another reader had 15 bars and said it was stuck for her. Try 17 or even more if you want it to be hassle free. Just keep in mind the more chocolate you use, the less ganache-like and creamy, and the more like a “shell” it will be.

 

-  4 tablespoons of butter

 

 

Recipe makes about 2-4 small pb cup cakes depending on how large your layers are.

 

I only made two and had leftover cake. You can use leftover pieces for trifles, cake pops, serve it in little baggies for kid’s lunch (as a treat), or shove it all into your mouth when nobody is looking.

 

 

TOOLS

- aluminum foil

- optional: a cooking thermometer for the ganache

I used this for my cake:

giant cupcake mold

-Big Top Cupcake Silicone Bakeware

 

I found it at RiteAid or Walgreens, or somewhere like that. The website says it is available at: Bed Bath & Beyond • CVS • Kmart • Toys R Us • Walmart • Walgreens

 

I called the peeps at Bed, Bath & Beyond and they said it is available in most stores. I called Toys R Us and there were none in my area. So either call a store and check first, or order online. Buy it online here .

 

I paid $15. So online might be a better option.

 

If you do not want to buy this (but seriously, why wouldn’t you?) you could buy one of those round aluminum pans from the grocery store. It just wont look as “pretty” with the large ridges. Who cares, though. It’s meant to be eaten.

 

 

 

Begin by baking your chocolate cake or using the buttermilk chocolate cake recipe.

 

Ingredients

ingredients for buttermilk chocolate cake

(Just a heads up, I have measured double what I told you so I had extra cake to experiment with when creating the cake. Quantities will appear greater in photos)

 

 

 

mix your dry ingredients

Mix together your dry ingredients in a dry mixer.

 

 

 

 

melt butter, water, and cocoa powder

Pour 1/2 cup of water into a sauce pan. Add cocoa powder and butter. Heat on medium.

 

 

 

stir until it just begins to bubble and separate

Stir constantly. As soon as it begins to boil and the oil and cocoa powder separate a little, remove from stove.

 

 

It will look hideous, but trust me. This cake is delicious.

Pour in the cooked mixture

Pour the cooked mixture into the dry ingredients.

 

 

 

 

 

and mix...

 

Mix..

 

 

mix wet and dry ingredients

Keep going…

 

 

and mix

 

…and mix until it is thoroughly combined.

 

 

add vanilla, eggs, and buttermilk

Add egg, buttermilk, and vanilla and mix in until thoroughly combined.

 

 

giant cupcake mold

If you are using the giant cupcake silicone mold,  the grease it with butter and pour a little cocoa (or flour) powder over butter. Shake around until butter is totally coated with powder.

 

You do not need the coat the entire inside of the mold. You want thin  layers of chocolate cake that sandwich the peanut butter.  So two layers of chocolate cake per peanut butter cup cake.

 

You have two choices in terms of creating layers:

1. Pour only about 3/4 inch of batter into bottom of mold. Bake. Use a large serrated knife to cut off the top so that it is flat and leveled.

Repeat until you have all layers. This requires patience, but it is a lot easier for the beginner baker.

 

In this case bake at 325 degrees for about 20-30 minutes (my home oven is crazy so use a toothpick to stick in center. Once the cake just begins to stop sticking to the toothpick it is ready.

 

 

2. Pour batter about 2-3 inches high. Bake, then slice off top to level off the bump. Slice the cake through the middle so you have two equal cake layers.

Repeat for how many pb cup cakes you would like to make.

 

Requires less baking time, however cutting cake layers can be messy and difficult.

 

Bake at 340 degrees for 35-45 minutes.

use a toothpick to stick in center. Once the cake just begins to stop sticking to the toothpick it is ready.

*Whichever way you choose to create your layers, I always suggest allowing cake to totally cool and then refrigerating. It makes cutting the cake much easier when it is cold and firm.

 

Should you choose to go down the aluminum pan route, bake time will differ. You will also need to place foil in first, then grease and powder. This way you can lift the cake out using the aluminum foil, once cooled as this pan does not bend like a silicone mold does.

 

To make the peanut butter filling,

 

Ingredients

Ingredients for peanut butter filling in the cup

 

 

 

 

Use a food processor  (or blender) to break down the graham crackers into fine powder.

Blend in powdered sugar.

use a food processor to mix ingredients for the peanut butter filling

Add peanut butter and butter. Process until totally combined. Now, I start with 1/2 cup of peanut butter and process. Add more until it tastes just right for you. You do want the mixture to be wet, yet still firm and dry enough so that it can be molded into a disk and stay intact.

 

FYI if you desire a more accurate pb filling like the candy, it requires more powdered sugar. I cut out a lot because I felt that although it works for the candy, it would be far too sweet for the cake. It’s up to you.

 

 

 

trace bottom of cup and form peanut butter filling to fit inside

Trace the bottom of the mold onto either wax paper, parchment paper, aluminum foil, or just regular paper.

 

Take peanut butter mixture and form a little “patty” in the center. Leave space between the edge of the paper and the pb patty.

 

You can either form one tall patty, refrigerate, then slice into several layers for your cakes. Or, you can form one at a time.

 

Either way, refrigerate to harden a little.

 

use large circle cookie cutters or a knife to trim so that the layers are even and fit inside

 

Once layers are formed/cut, I use either a knife or large circle cookie cutter (you can use a circle plastic container or anything circular as a cutting template. I cut the layers so that they fit into the mold with space around the sides.

 

You can cut the bottom layer smaller, then each layer above slightly wider so that it widens out as the edges of the mold do. That’s just if your picky. Ignore otherwise.

 

 

Make your ganache.

Ingredients:

Hershey's chocolate ganache

Hershey’s chocolate ganache

 

 

 

Heat cream and butter. Either until it begins to bubble around the edge (just about to boil but not quite), or use a cooking thermometer and heat until it reaches 160 degrees (F).

heat until is bubbles on side and forms a skin Chocolate, heavy cream,corn syrup, sugar, cream of tartar, egg whites, vanilla egg yolk, butter stuffed strawberries smore cupcakes brownie cheesecake

 

 

Remove from stove and add the Hershey’s chocolate  (or whatever chocolate you prefer). I used 12 bars. This creates a creamy, ganache covering but is more difficult to remove from mold.

So I tell you to use 13-17 bars in the ingredient list.

 

 

I REPEAT!! THE LESS CHOCOLATE YOU USE THE MORE CHALLENGING IT WILL BE TO REMOVE FROM THE MOLD! I MANAGED TO REMOVE MINE, BUT I AM PATIENT AND AM AN EXPERIENCED BAKER.

So less chocolate= creamy yummy ganache BUT challenging removal

More chocolate =firmer shell BUT not as creamy

 

 

 

If you want it to be easier, add in 2-4 more chocolate bars.

add chocolate to hot cream

Let it sit for a minute, then use a whisk to stir in. Don’t beat, just gently stir or else you will end up with lots of air bubbles.

 

 

Pour some ganache (3/4 inch or more, just be aware of how much ganache you have left for sides and top) into your mold.

 

I DID NOT USE ALUMINUM FOIL BUT I SUGGEST YOU DO… and dust with cocoa powder.

 

Tug on tops of aluminum foil to pick up cake.

 

Again, if you use more chocolate than I did this should be easier for you.

 

Pop in fridge until cool. I then placed in freezer for a bit so it could hold up cake layers properly. This is up to you to do.

layer on top of firm ganache

Place your smallest chocolate layer on bottom, then peanut butter layer, then last chocolate layer.

 

 

Rewarm the rest of the chocolate ganache until just melted (try to avoid stirring a lot). Pour around sides of cake layers and cover the top.

pour on top and cool

 

Refrigerate, then I popped into freezer once totally cooled.

 

I carefully peeled back the mold.

 

 

peanut butter cup cake

Well, would you look at that. For all of you Valentoon’s day supporters I used pink dishware. I will also be hosting a screening of Titanic. I kid, I kid.

 

 

 

peanut butter cup cake

 

 

 

peanut butter cup cake

 

 

 

 

 

peanut butter cup cake

 

This is so good. Please pair with a large glass of ice, cold milk.

 

 

 

peanut butter cup cake

 

 

****If you are considering posting up photos or ideas from this 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) AND follow them!!!!

 

UPDATE!!

After a few readers emailed me, the difference between those who made this with success and those who did not was patience and care. Please read the recipe thoroughly and make sure to take notice of any points or tips I make. Take your sweet time, and be patient when making it.

An excerpt from a reader who was successful the second attempt:

“ I think for this particular creation, patience really is key. For my second round, I made the ganache in two parts (and I actually was way more patient with the letting it sit for a few minutes, adding chocolate, letting it sit for a few minutes, then stirring super duper slowly) and I poured my ganache into a 2-cup measuring cup with a spout so that I had more controlled and accurate pouring for the second layer of ganache and no floating! I did have some issues removing the cake (I used cocoa coated wax paper).”

As for removing the cake, I found that freezing overnight (and using the 17 chocolate bars) was key. I would freeze it, then peel it back. If living in warm weather and only able to peel back some of the mold (such as the sides, but slightly stuck on bottom) then return it back to freezer partially peeled back. Do it little by little. Once fully out of mold, place in fridge or outside if not too hot to soften back up.

 

PATIENCE OVERALL IS KEY.  DON’T BE LAZY AND SKIM THE DIRECTIONS. DON’T RUSH THROUGH WHEN MAKING IT YOUR FIRST TIME.

80 Responses to Peanut Butter Cup Cake. Make it for a Loved One. Or for Yourself, Because You Are All The Lovin’ You Need.

  1. Lindsay Ann says:

    OMG I was planning on making this exact cake for my boyfriend’s birthday in March, but with my Wilton giant cupcake pan! Great minds think alike ;) Hope mine turns out as beautiful as yours!

  2. um, that would literally kill my hubby, so I will totally make it for him, then tell him I am saving his life by eating for him. Because I love him that much:)

  3. nancy says:

    I am confused: it looks like a full-cake sized mold but it looks like mini ones on the cake platter. what did you use for those?

    • Jasmin says:

      @ Nancy, as mentioned in the post it is made with a giant cupcake mold. This is much larger than a regular peanut butter cup but not quite as large as a full sized 9″ diameter cake. So slightly smaller than a cake. If they seem mini on the cake platter, look at the fork on the plate as a competitive in order to gage their size.

  4. Alyssa says:

    Are you a god? I’ve spent the last hour looking at your recipes and they all look delicious. I’m making the peanut butter cup cake for my girlfriend tonight.

  5. Michelle says:

    My daughter found the picture of the WS version, and would like it for her birthday cake. Yours looks WAY better than the $80 version. Unfortunately I need one to serve a crowd for her Sweet 16 in April. Do you have any ideas on what I could use to make this in a standard 8″ or 9″ size? I was thinking one of those fluted quiche pans, but I don’t think it will be deep enough. And thanks for sharing the recipe! It looks wonderful, and I don’t even like peanut butter!

    • Jasmin says:

      @ Michelle, as mentioned in the post you can try to use a high round aluminum pan andplace aluminum foil in it. If you like, use a ruler to press against the aluminum foil to create ridges. Eitehr that, or create with the giant cupcake pan and serve one per table. I have seen it done at weddings and works wonderfully. It is a very rich cake so people will not be eating large pieces.

  6. Arynne says:

    “You know you only eat, like, three of the flavors then throw the rest of the box out.”
    ….huh? That is not what I do. Heck, I eat them all and then lift up the little insert to see if the Chocolate Gods hid any extras down there in the empty space. :]

    …That being said, however, this cake looks DIVINE!

  7. Krystal says:

    The cake part of the recipe calls for 1 cup sugar, and then another heaping 3/4 cup sugar. Is this a typo or do I actually put 1 3/4 cups sugar in the cake?

  8. Lisa says:

    Hey there! I found your recipe and HAD to make it!! It looked so incredible. I have run into one issue – for some reason, my cake will not peel away from the sides of the silicone mold. I let it cook in the fridge and then put it in the freezer overnight. Should I be doing something different?? Thanks!!

  9. Lisa says:

    Hey there! I found your recipe and HAD to make it!! It looked so incredible. I have run into one issue – for some reason, my cake will not peel away from the sides of the silicone mold. I let it cool in the fridge and then put it in the freezer overnight. Should I be doing something different?? Thanks!!

    • Jasmin says:

      @ Lisa, I mentioned it was a little tricky for me. I also mentioned several ways to prevent this in the recipe (using more chocolate in ganache, lining pan with aluminum foil, dusting with cocoa powder.

      At this point I would peel back what you can, then pop back in the freezer. Peel a little more, then back in freezer again. Do little by little. I also did not freeze mine overnight so another technique is to rub a cloth of hot water on the outside of the pan to loosen the sides if they are frozen stuck.

  10. Caddie says:

    Ahh man!! That is gorgeous!! Thanks for sharing!

  11. Adrienne says:

    Hey, this is probably a dumb question, but are the chocolate bars full size, or bite sized? Thanks!

  12. Aleksa says:

    Omg, this is really amazing. The peanut butter cups are so cute! I remember seeing this cake on the internet somewhere and determined I just HAVE to make it for my boyfriend’s birthday in June.

    Thanks for sharing this!!

  13. Krystal says:

    So I used this recipe for my final in Baking (culinary school). It was an elegant plated dessert, and I served it with caramel sauce, garnished with homemade peanut brittle. It was awesome! Got an A. Thanks:)

  14. Holly Chandler says:

    this is awesome…i want to make this for my son for his birthday since he’s a pb cup freak. my mom just bought me the cupcake mold so it’s a go. but i’m confused regarding making the 2 pb cups; you must have to make one cake and then start all over again, unless you have 2 of these cupcake molds, right? i know i must sound like a thickhead, but i just want to be sure i’m following this correctly. also, i suppose i could just make one GIANT pb cup too, couldn’t i?

    • Jasmin says:

      @ Holly, I made two because I had leftover ingredients to do so. But yes, I made it twice over because I had an extra made double the recipe measurements for the sake of experimenting. You should not have te same amount as me since what I wrote above a decreased amount for readers.

      If you were to double you wouldn’t really be able to make it that much more “giant” as mine almost filled the mold to the top.

  15. kissmyfranny says:

    I found a Big Top Cookie Maker at Ross (for $4.99). I think it may work better than the Big Top Cupcake.
    Here’s a link, it’s available at Amazon.

    http://www.amazon.com/Allstar-Products-Group-Bt021106-Bakeware/dp/B0045DEI2Y/ref=pd_sbs_hg_3

    Both pans/molds hold a standard size cake mix. Or pre-made cookie dough.

    • Jasmin says:

      @kissmyfranny, I liked my big top mold. They are shaped like a peanut butter cup whereas the cookie mold would just give you flat discs with ridges. If you like it, then by all means do that. I like your ideas.

      • kissmyfranny says:

        I really should have said, I think the cookie mold may work *easier*, not better than the Big Top mold, because I’m sure my baking skills are not as good as yours.

        My plan is to try making your cake recipe in the cookie mold. Fill with the pb filling. Pour the ganache over the top. I realize the definition will be a little bit different and more rounded and not as pointy as the big top mold. It may not even have any definition at all, but I’m more interested in how good this cake is going to be and that it’s not going to cost $80 like the W.S. version!

        • Jasmin says:

          @kissmyfranny,

          Well, easier is better to many people ha ha. Please let me know how it comes out and remember to use as many chocolate bars as you need to make sure it does not stick to the mold.

          You are likely a very good baker. Anyone is so long as they are patient and remember to read over all of the directions first ha ha.

  16. Meggan says:

    So I tried making this last night, and when I poured the ganache over the cake, the cake started floating to the top! What the crap did I do wrong? I think my cake was a little dry because I had to make it a few days in advance. It sat in the fridge all night, and as of this morning the ganache was still way to soft to hold shape. How did I fail this?! It seemed so simple! P.S. That chocolate cake was DELICIOUS! I’ll never make it from a box again! :)

    • Jasmin says:

      @meggan, how many bars of chOcolate did you use in the ganache? What kind of chocolate (brand and type)? Did you pour the ganache into the mold, then let it harden, then add your cake layers? If you want to email me a detailed recall of what you did I could probably figure it out. Did you change any of the recipe or steps at all?
      Jasmin@1finecookie.com

  17. Deniece says:

    First I just want to say how happy I am that I’m not the only woman in the world that things chocolates and flowers are a huge waste of money. And that last comment about Titanic movie…does that mean you also didn’t understand the hype around it? that movie did nothing for me.

    So anyway on the the important part, YUM! Can’t wait to give this a try! My husband loves anything chocolate and peanut butter (who doesn’t) so thinking I might try making this for father’s day for him….or maybe I’ll make it and eat the whole thing before he gets home…hard to say ;)

    thanks for sharing this recipe!

    • Jasmin says:

      @Deniece, I say make it and eat half of it before giving it to him. Just remember to add a lot of chocolate bars to the ganache so that it doesn’t stick!

  18. Rosina says:

    Hi, could you please tell me what Graham crackers are, your cake looks to good to eat.

    • Jasmin says:

      @rodina, a graham cracker is a tan, flat cookie-like cracker found in the US. It is sweet. A suggested alternative is the digestive biscuit. You could also use shortbread although it will come out a little sweeter. Any cookie/biscuit that is not too powerful in flavor or too moist will work.

  19. Karen G says:

    I made this for my husband for his birthday cake!! He loves all things Reese’s! He raved over it….as did everyone else that ate it! There was nothing left! I didn’t even get a slice of the cake because it was gone when I went to get a slice!!

    My only issue was that my chocolate topping never really set up. Are you using Hershey’s candy bates like what you find at the checkout counter, or baking chocolate found by the Bakers Chocolate? I used 15 bars, but it was still very gooey. I worked and worked to get it out of the silicone. I had even put it in the freezer for 1.5hrs before I cut it and it was gooey. The leftover chocolate in the pan was runnier than canned icing after sitting out for 4 hours while we were gone. I had also made the cake layers a tad too thick so it was a little tall for the bottom, but you couldn’t tell after it was put on the plate.

    It might have been ugly, but it still tasted marvelous!!

    • Jasmin says:

      @Karen,
      I am so happy that everyone loved it. Even my father (who loathes peanut butter) said this is one of the best cakes he has ever tried.

      In regards to the ganache shell I DID mention in the post, “… the more chocolate you use, the easier to remove from the mold. I used only 12 and it was tricky to peel off but I managed. Another reader had 15 bars and said it was stuck for her. Try 17 or even more if you want it to be hassle free. Just keep in mind the more chocolate you use, the less ganache-like and creamy, and the more like a “shell” it will be.”

      17 is hassle free. Only less if you want it creamy but I would only recommend that for experienced bakers who know how to work with chocolate. Once the ganache had hardened a little in the fridge I left mine overnight in the freezer. It will never harden just sitting out in the pan because that is what ganache is supposed to be like at room temperature. I actually decided to try it again this weekend, and my original findings are true 17 is hassle free but not as creamy. Any less is very nice but difficult to work with and requires a substantial amount of time in the freezer.

      And yes, even if it is ugly at the end of the day it’s dessert. How it tastes if FAR more important. I suggest working with 17 bars next time ;)

  20. Sarah says:

    Do you know what the equivelent amount of chocolate chips would be? I buy huge bags of bittersweet choc chips and would rather not spend the money on 17 chocolate bars… granted it might taste a bit different than a Reese cup but that’s ok!

    • Jasmin says:

      @sarah, a Hershey bar is 1.55 ounces each. Figure out how easily you want to peel the shell out based on my directions, multiply the amount of bars by 1.55, then use that amount to see how’s my bags you need. Most bags of chips are prob about 8 oz each (it will say at the bottom of the bag).

  21. Madiha says:

    Would this ship well??

  22. Susan says:

    Ok, I may be an idiot (or anal retentive or pedantic, or whatever) but, here goes. Shouldn’t you be baking a cake in the mold that will be the height of the finished cake, & then cutting out that layer, so that the angle is correct? Or are we letting the ganache take care of the discrepancies?

    • Jasmin says:

      @Susan, Not quite sure what you mean so all I can say is that I bake the cake for the purpose of having excess space for the ganache to fit in as well. Perhaps you can elaborate for me?

  23. Ks says:

    My cake “floated” to the top! What did I do wrong? I poured the ganache in the bottom of the cupcake mold, put it in the freezer and then put my cake/peanut butter on top, poured on my ganache and the cake kept rising to the top! The more ganache I tried to pour in to cover the top the higher the cake rose above it…I’ve really messed it up :/

    • Jasmin says:

      @KS, if you read the quote down at the bottom of this post, that was written by a reader who had the same issue as you. She mentions what she did the second time around. Unfortunately, as I have no details about how you created the cake I can only say read the instructions very carefully and take your time when following steps.
      In addition to what she said solved her problem I wrote this when helping her troubleshoot:
      1. Def cut the layers down of leave them larger. If they are too thick or too thin it may nit work. The layers should only leave a little space between the sides and the mold. They should be tall enough so they are heavy and hold their own in the pan, but not so tall that there is practically nothing o go on top.
      2. For the ganache: I divided the ingredients in half and made it two separate times. I suggest doing that because reheating can cause issues and lumpiness.
      I took the cream off the stove and waited a couple of minutes. Then broke up choc bars into the sauce pan. Let them sit for a few minutes, then slooowly stir. You don’t want into stir quickly, bc it will create air bubbles.
      Then once it is mixed together carefully and no longer hot, pour in.
      3. When freezing bottom layer only don’t overdo it so it is hard as a rock. Just enough so it is totally firm and supports the cake layers. The only Ike I really freeze anything for super long is when the cake is complete and I on,y need to peel the mold off.

      TAKE YOUR TIME, DON’T OVERHEAT OR OVER FREEZE
      Hope this helps

  24. Dora says:

    Any tips if im making it with the metal cupcake mold????

    • Jasmin says:

      @Dora, I suspect it will be more difficult. I would try lining it with a large piece of aluminum foil with the foil sticking out above the pan. That way you can try to pick it up out of the mold. Again, this will be quite difficult and requires a lot of patience and the silicone mold was able to be peeled back off of the chocolate and this one was not.

  25. Laura says:

    How would I have to adjust the recipe and what tools would I have to use to make a huge one for my boyfriend’s birthday? I have absolitely no relevant baking experience but Reeses are his favorite candy and it would mean so much. I know it is a lot to ask but again, it would mean the WORLD.

    • Jasmin says:

      @Laura, These cakes are huge. Get the cupcake mold and a Reese’s PB cup. Place the cup inside of the mold to see how much larger my version comes out in comparison. This recipe creates PB cups that are about ten times larger. Am I missing what you are asking for here?

  26. Monica Evans says:

    I loved this recipe, my cake didn’t end up as beautiful as yours, but it was delicious!

  27. Ruth says:

    Jasmin, are the recipes for the PB filling and the ganache cut as well like you did the chocolate cake recipe? I have a customer wanting a Reese’s PB cup cake for a groom’s cake. I plan to make it in an 8″ fluted pan. The pan has a removable bottle. If I spray the sides with PAM spray do you think it will release ok? I had planned on just using melted chocolate on the sides until I saw your recipe.

    • Jasmin says:

      @Ruth, I’m not sure what you mean by, “Cut as well.” …
      As for the Pam I cannot guarantee it will work as I used a silicone mold. You would have to judge for yourself if ganache would peel from it, but my experience tells me no as peeling for flexible silicone is a challenge as is.

  28. Freida Williams says:

    I love the recipe for the pb cup cakes. I’d love to have it or get info on who to, and I’d also like to what kind of schooling I would need if baking as my main focus? If you can give me dime pointers it would be much appreciated. Have a good day!!!

  29. Freida Williams says:

    Oops sorry that’s supposed to be, give me some pointers .

    • Jasmin says:

      @Freida,
      Reading other people’s comments and questions as well as my response to them is the best for pointers since they have already asked the questions I may not have thought to address within the recipe. You do not necessarily need schooling for this but if you mean for general baking that would be a culinary school. If you read over everything carefully, work slowly and take your time with each step then it should go okay for you.

  30. sefsd says:

    this cake is extremely rich and is hard to eat however its really nice!

    • Jasmin says:

      @sefsd, I’m sorry that rich foods are difficult for you to eat. How did you expect a peanut butter and chocolate ganache combination to feel? It’s supposed to be very rich and indulgent. Note my mention of eating it with a glass of milk.

  31. RM says:

    Hi,

    This recipe is looks great! My sister keeps salivating while looking at this cake so I figured I would make it for her birthday.

    Just out of curiosity though, would bittersweet chocolate chips work better with this cake or semisweet? And would both harden equally well when cooled?

    Would wax paper work better for the mold?

    Thank you!

    • Jasmin says:

      @renakb04, that is very nice of you to make it for her birthday. Semi-sweet and bittersweet are considered more or less the same, and are chosen based on taste. Usually, when chocolate is the focus of a dessert they say to use bittersweet. I personally prefer semi-sweet of the two. They will both be more sturdy and hard than milk chocolate and therefore easier to peel out.

      Wax paper would be great and I would prefer that over my suggested aluminum foil. It just doesn’t conform as well to the inside of the mold so that is up to you.

  32. Ashley says:

    Hi Jasmin,
    I’m just curious, is the aluminum foil supposed to be in the mold the entire time? Like while making the chocolate cake, and then also with the ganache? I’m a little confused as to how I am supposed to be taking the finished product out of the mold without totally ruining it. Could I flip the mold over after the ganache has hardened without the cake being messed up?

    • Jasmin says:

      @ashley, I offer the suggestion of using the foil for the ganache, not the cake. You could attempt to flip it but I doubt it will work that way. Mine needed to be peeled back slowly.

  33. Clara Burnside says:

    Is there an easy to make or receive a copy of this recipe? I would really like to try it.

    • Jasmin says:

      @Clara, There is a “print” button at the top of the post. It allows you to print without all of the photos, as well as delete any text you do not want. You can cut it down to even just the ingredient list if you like.

  34. This just popped up in my pinterest feed. I need this cake!

  35. Louise Leamen says:

    Hi can you please send me the recipe for the peanut butter cake recipe?
    Thank You

    • Jasmin says:

      @loiuse, There is a print button on the top. Delete whatever writing and photos you like (many tell me they just like to print out ingredients).

      Is there a reason you need it emailed? Or something like that? Not sure what you mean by send as the recipe is right there.

  36. Shanna says:

    I will be making this cake gluten free, and need different ideas for the filling. I am not a creative baker so, I need ideas on how to make the peanut butter taste yummy.Thanks!

    • Jasmin says:

      @Shanna, I would suggest purchasing gluten free graham crackers. I had checked some time ago and Whole Foods should still sell them (just call and ask first). The peanut butter and confectioner’s sugar should be gluten free, as far as I know.

  37. Julie says:

    Reese’s peanut butter cups are my husbands favorite. Can’t wait to give it a try. One quick question…do you think I could use chocolate discs (candy making discs) instead of the ganache? I make my own peanut butter cups and use the discs and the cups are awesome. I’m thinking the discs would not be as creamy as the ganache. What are your thoughts?
    Thanks

    • Jasmin says:

      @Julie, The disks do have a different flavor for sure. They tend to be “waxier,” but still sweet nonetheless. They will not be nearly as creamy, but they will absolutely work! They could actually peel better from the mold. Let me know!

  38. Shannon says:

    Hi Jasmin,

    I ordered the exact Big Top Cupcake mold that you show above. Unfortunately, it’s taking longer than expected to deliver. I really want to get started on this fabulous cake for my husband’s birthday dinner on Sunday. I can’t find the dimensions of the mold online. Do you, by chance, know the diameter of the mold? If so, I would love to get started on baking the layers in a regular cake pan.

    Thanks,
    Shannon

    • Jasmin says:

      @Shannon, I scoured my kitchen for 20 minutes and could not find it! Good news though:
      1. You can make the peanut butter ahead of time, roll into a thick, flat pancake (I mean THICK) and just refrigerate it. Once you have the mold bring out of fridge and allow to soften a little, and cut according. So basically you can make it ahead of time just cut quickly once you receive the mold.

      2. Bake the cake ahead of time as well. Bake in a flat pan. Refrigerate until the mold arrives then cut.

      The ganache will need to be made right before pouring into the mold so I suggest leaving that as the part you cannot make ahead of time.

  39. Ruth says:

    Jasmin, I wrote a comment to you in October 2012 and didn’t realize I had not responded. What I meant by “cut as well” is that you said you cut the recipe for the cake. I was wondering if you cut the recipe for the chocolate also. However I did make this cake in the pan I spoke of and it worked out great! Once the chocolate had hardened in the fridge, I ran some warm water over the sides to help it release from the pan. When pushing from the bottom, it popped right out and I placed it on a cake board. The customer loved it. You can view it at http://www.flickr.com/photos/mammatessies/8145373860/in/photostream – also under Groom’s cakes. Thanks for your recipe! My customers said it was very rich and yummy. ;D

  40. for it to taste just like a peanut butter reeses cup ,do i just use the regular reeses peanut butter or the 1 for baking. or another peanut butter? ty

  41. sandy holly says:

    I am a new follower, but I must tell you I loved your whole site! I really love to read fun posts and yours was so much fun to read! Thanks for your expertise and sharing it with us who just love to try great recipes!!!! Thank you!!!

  42. MissZapata says:

    Hi ! This recipe looks amazing and I want to make it ASAP but I wanted to know how many ppl it feeds, in case I should change the proportions, since I’m making it for a bday cake. Thank you!

    • Jasmin says:

      @misszapata
      It’s tough to say. I can only have a very thin slice because it is incredibly rich and thick.
      Based on my slices, maybe even up to 18 or so.
      It would be difficult to double the size since the mold only comes one size.

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