Today we have Jordan from I’m with Cupcake here to share his Peanut Butter Cup Cake with Chocolate Frosting Recipe. Here is what Jordan has to say:
I’ve never been good with introductions. I usually mess them up. I don’t have a catchphrase like “Howdy” or “Ahoy hoy,” and I’m no good at small talk. I can’t ramble on for paragraphs and paragraphs about my day (since they all look alike), and I’ve never been one for long hellos.
What I can say is, “Hi! My name is Jordan.” That was pretty good, right? I think so.
I’m a blogger, a business owner, a full-time student, and a part-time optimist. I own and operate I’m With Cupcake, my very own online party and baking supply shop. It’s a lot more fun than it sounds. I get to play with everything when I take photos, and I can guarantee you that it’s more fun packing straws and balloons than it would be to pack a ratchet and some screws. Anyone with me on that? I also have a party blog.
Like I’ve told people before, I’m truly humbled by all the amazing women who have such a strong presence online. Being a male in an industry that women dominate with a fiery and fabulous vengeance is something that has taught me so much (thanks for nothing, university). I learn new things each and every day!
I can’t sit here, typing, of course, and tell you that I’ve always loved baking. What I can say is that I’ve always loved eating. I’ve loved licking batter off of spoons and scraping dough from the bowl. There are plenty of anecdotes that my mom could give you describing my love for food, but I think I’ll save those for the day I get married and she really wants to embarrass me.
When Melissa asked me if I wanted to do a guest post for Best Friends For Frosting, I immediately said “Yes!” Well, if we’re being honest, the first thing I did was eat a cookie to calm my stomach. Then, I said “Yes!” I racked my brains for a good couple of weeks thinking about what to share with all of her amazing readers. It had to be something amazing. Something that the readers would love and that I could brag to everyone about later on. Whether or not this cake meets those criteria, let’s at least pretend that I’m showing you an eight-tiered caked covered in gold dust and One Direction.
Peanut Butter and chocolate are two of the best flavors out there. Anyone who says otherwise is crazy. Without further ramblings, I give you a One Direction-less Peanut Butter Cup Cake with Chocolate Frosting that Justin Bieber probably loves but does not endorse.
Peanut Butter Cup Cake with Chocolate Frosting adapted from Epicurious
Ingredients for the Cake
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
10 tbsp. unsalted butter at room temperature
1/2 cup creamy peanut butter
1 pound brown sugar (about 2 cups)
1 tsp. vanilla
1 cup milk
Ingredients for the Frosting
1/2 cup unsalted butter at room temperature
4 cups icing sugar
1/2 tsp. vanilla extract
About 1/2 cup melted semi-sweet chocolate (more can be added if desired)
2 cups mini peanut butter cups
Directions for the Cake
1. Preheat the oven to 350′F and grease two 9-inch cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt, all in a large bowl.
3. With a stand mixer or a hand mixer, cream the butter and the peanut butter together until smooth. This shouldn’t take more than 2 minutes.
4. Reduce the speed of the mixer and add in the brown sugar until well incorporated.
5. Add the eggs, one at a time. Make sure to mix until incorporated after each addition.
6. Add the vanilla.
7. On a low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture. Make sure to mix until just incorporated and do not over mix.
8. Divide the batter evenly between both pans and bake for approximately 25 minutes or until a toothpick or a knife inserted in the center comes out clean. A few moist crumbs are alright.
9. Once the cakes are done, take them out of the oven and let them cool completely.
Directions for the Frosting
1. With a stand mixer or a hand mixer, cream the butter until creamy.
2. Slowly add in the icing sugar 1/2 cup at a time until well incorporated.
3. Add the vanilla and mix.
4. Melt the semi-sweet chocolate and allow it to cool in the fridge for a few minutes before using. Once cool, gently fold it into the frosting.
1. Either leave the cakes the way they are or slice each one in half horizontally. Put a generous amount of frosting between each layer and top with another layer, repeating the process until all your layers are assembled. Frost the top of the cake and the side if you choose. I like to leave the sides of the cake unfrosted because a part of me is super lazy, but I also really like the look. I’m also not much of a cake froster, so it’s much easier for me this way to create a nice looking cake.
2. Top the cake with the peanut butter cups whichever way you like. I divided the 2 cups in half and cut 1 half of them in half to create a different look.
3. Mostly, just have fun with it!
Thank you all for having me! I’m so honored that Melissa has allowed me to share one of my favorite recipes with you!Pin It