Dessert
Buckeye Cake with Chocolate Peanut Butter Frosting
1 hServes 12Nutri-Score E€€
E
1 h
1 hBuckeye Cake with Chocolate Peanut Butter Frosting
what you need
Ingredients
butter (softened)Dairy113 g
creamy peanut butterPantry120 g
whole milkDairy60 ml- vanilla extractPantry10 ml
- unsweetened cocoa powderPantry50 g
- powdered sugarPantry300 g
- creamy peanut butter (not natural)Pantry240 g
- 70% dark chocolate chipsPantry340 g
- creamy peanut butterPantry160 g
cream cheese (softened)Dairy113 g- vanilla extractPantry10 ml
milkDairy30 ml- powdered sugarPantry180 g
per serving
Nutrition
482kcal
- Carbs
- 58 g
- Proteins
- 6 g
- Fat
- 25 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Microwave
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.