DIY: Giant Reese's Chocolate Peanut Butter Cupcake
My husband LOVES chocolate peanut butter cake. I mean he REALLY REALLY loves it. So I decided to make him a Giant Reese's Chocolate Peanut Butter Cupcake. I think my oldest daughter will also come to love chocolate peanut butter cakes judging from how much she enjoyed tasting the filling when I was making the cake. I guess I am the only red velvet cake lover in the house.
Expertise needed: You just need to be comfortable baking and improvising if needed.Total Approximate time: I made the cake over the course of 2 evenings after I got back from work. The first night took me less than 10-minutes of prep work. The second night took me about 30-minutes of prep work. So actual prep work time was 40-minutes BUT the actual time for the cake from start to finish adding in baking and cooking time was more like 2-hours.
Feedback: I think it was a hit! :-). This was relatively easy. A little time consuming but easy overall. You will need the following: - Reese's Peanut Butter Premium Cupcake mix (you'll need the ingredients for the cake...eggs, water, milk, oil) - Peanut butter molding chocolate buttons - Giant cupcake pan - Mini Reese's Peanut Butter cups - Cake mate sprinkles for decor - Birthday candle The Shell: The day before you plan on making the cake, you'll need to make the peanut butter shell. I got the peanut butter molding chocolate buttons from Michaels but I believe Wal-mart and Wegmans carries this as well so check your local store if you can't get to a Michaels Craft store. 1. Melt half the bag in the microwave for a minute. Stir and pour into the bottom side of your giant cupcake pan. Do not grease the pan. It isn't necessary. 2. Use a brush, your clean dry hand or a spatula to properly spread the chocolate around. 3. Put in the fridge for 20-minutes. 4. Melt the other bag and repeat steps 2 & 3 above 5. Leave in fridge for at least 1-hour. I left mine overnight because I made this after I got back from work and was busy. NOTE: To remove the shell, you might need to use a toothpick to loosen around the edge in like 4 places. I only needed to do it in a couple of places and it came right out. 6. Store the shell in the fridge until you are ready to use
Below is what it'll look like.
The cupcake shell
Close up of the shell
The Cake: - Mix the cake mix according to the instructions on the back of the pan - Since you're working with a giant cupcake pan, you'll need to leave it in the oven to bake for 1-hour as opposed to the 21 - 26 minutes listed on the back. Start checking at 50-minutes just incase. - Use a skewer to check on the cake's doneness. - Let the cake cool for 15-minutes before taking out of pan. - Mix the peanut butter filling that came in the box.
Decorating the cake!
- Use a serated knife to carefully cut off the top of the cake to smooth it out. Store the top to use in ice cream later. YUM!!!
- Use the knife again to cut the cake horizontally into 2-equal halves.
- Using the knife, carve out the outer edge of the cake so it'll fit properly into the cupcake shell
- Using half of the peanut butter filling that came with the cake mix, spread it on top of the bottom half then put the 2 halves together.
- Use the other half on the top of the cake
- Add sprinkles
- Add peanut butter cups and a candle
- Let it all cool in the fridge for 30-minutes