Dessert
Buckeye Cake with Chocolate Peanut Butter Frosting
1 hPour 12Nutri-Score E€€
E
1 h
1 hBuckeye Cake with Chocolate Peanut Butter Frosting
ce qu’il vous faut
Ingrédients
butter (softened)Produits laitiers113 g
creamy peanut butterÉpicerie120 g
whole milkProduits laitiers60 ml- vanilla extractÉpicerie10 ml
- unsweetened cocoa powderÉpicerie50 g
- powdered sugarÉpicerie300 g
- creamy peanut butter (not natural)Épicerie240 g
- 70% dark chocolate chipsÉpicerie340 g
- creamy peanut butterÉpicerie160 g
cream cheese (softened)Produits laitiers113 g- vanilla extractÉpicerie10 ml
milkProduits laitiers30 ml- powdered sugarÉpicerie180 g
par portion
Nutrition
482kcal
- Glucides
- 58 g
- Protéines
- 6 g
- Lipides
- 25 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Micro-ondes
pas à pas
Préparation
- Étape 1
Make the peanut butter filling
- Combine the peanut butter, cream cheese, vanilla extract and milk in a bowl.
- Beat until smooth.
- Add the powdered sugar a little at a time until the desired consistency and sweetness.
- Étape 2
Make the chocolate peanut butter frosting
- Beat the butter and peanut butter until smooth.
- Add the milk and vanilla extract and beat again.
- Beat in the cocoa powder, then slowly add the powdered sugar until the right consistency.
- Add more milk if the frosting becomes too thick.
- Étape 3
Make the peanut butter chocolate ganache
- Place the peanut butter and chocolate chips in a microwave-proof bowl.
- Microwave in 30 second intervals, stirring until smooth.
- Étape 4
Assemble the cake
- Spread the peanut butter filling over the cake.
- Frost with the chocolate peanut butter frosting.
- Spoon the ganache over the cake or dip the top of each cupcake in it.
- Let set.