Cake filled pb cups
from vanillasugarblog.com


Cook notes:
I only made 12 (regular size muffin tins) with this. You could go ahead and make a lot more, but I only wanted 12. The rest of the cake batter I used them for cake pops.
One could make these cups smaller, like mini’s, but it might be hard as you have to put a layer of cake batter in there and a layer of pb filling—you need the room that a regular sized muffin tin has.
I used milk chocolate for this, you could try dark; I don’t know how that would taste.
I used devils food cake for this as I wanted something that would go nice with peanut butter. But feel free to experiment and use any type of cake filling you desire.

Cake filling:
1 box devil food cake mix
1 can cream cheese frosting

Peanut butter filling:
1 cup of plain or crunchy peanut butter (use a pb that is not runny or too oily)
2 TB confectioners sugar
3 TB of crushed graham crackers, finely crushed

Milk chocolate cups:
About 2-3 cups of melted milk chocolate
Pastry brush

Bake cake according to directions on box. Let cool, then crumble cake into large bowl or use a food processor to crumble. Then mix the cake crumbles with the can of cream cheese frosting. Mix well. Cover with plastic wrap and let chill for an hour.

Line a regular muffin pan with cupcake liners.

Melt the milk chocolate over a double boiler. It’s best to use this so this way we can go back and reheat what we need in steps. Take pastry brush and gently line the bottoms and sides of the cupcake liners with melted milk chocolate; do this a couple times as we want a nice thick bottom and sides to hold all the stuffing inside. Let the chocolate harden in the fridge or on the counter.

Make the peanut butter filling by combining the peanut butter, confectioners’ sugar and crushed graham crackers. Mix well, cover and store in fridge.

Take your chilled cake batter and scoop out “almost golf ball” size and place into hardened chocolate cups; flatten just a bit. Make sure to leave room around the edges for pouring chocolate. Then take your chilled peanut butter filling and make a smaller ball than that of the cake batter and place on top of the cake batter. Once you’ve done all the cups, let this sit in the fridge to harden up a bit.

Go back to your chocolate over the double boiler and melt chocolate again. With a spoon, take the melted chocolate and filled the sides and tops of the peanut butter making sure to cover everything in chocolate and giving the cup an overall good seal.

You can either let these harden on the counter or if you can’t wait the fridge.