Best Chocolate Peanut Butter Cake With Butterfinger Frosting Recipes

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

BUTTERFINGER CAKE

Steps:

• Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line with 8 inch parchment circles and spray again.
• In a large mixing bowl, sift the flour and cocoa powder together. Add in the sugar, baking powder, baking soda and salt. Mix. In a separate mixing bowl, mix the oil, vanilla, eggs, and buttermilk.
• Heat water over the stove until steaming. Pour wet ingredients into the dry ingredients. Mix until combined. Very slowly pour in the hot water. Go slow to not to overcook the eggs.
• Pour the cake batter evenly between the three cake pans. Bake for 20-24 minutes. The cake is done baking when a toothpick inserted comes out clean.
• Let the cake pans sit for 10 minutes before transferring to a cooling rack. Allow to cool completely before decorating.
• Place a metal bowl with a whisk attachment in the freezer for 10 minutes. In a separate mixing bowl, beat the cream cheese on high for 1 minute. Add in the peanut butter and vanilla and beat again for 1 minute until combined. Add in the sifted powdered sugar. It will be dry at first, then it will smooth out.
• Take your cold bowl and whip the heavy cream on high until stiff peaks form. Pour the whipped cream into the peanut butter mixture. Use a rubber baking spatula and gently fold until there are no more peanut butter streaks. This takes a few minutes. Place in the fridge until right before using.
• Set the butter on the counter for 30 minutes for it to get slightly cold. While it is resting, sift the powdered sugar and use a food processor to blend the Butterfingers. Mix together.
• Using a mixer, beat the cream cheese and butter on high for 2-3 minutes. It should be fluffy. Add in the powdered sugar/ Butterfingers slowly. It will be very thick.
• Add in the vanilla and heavy cream. Once mixed together, beat on high for 1-2 minutes until creamy.
• Pour chocolate chips into a bowl. Place heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Then, pour over the chocolate chips. Let it sit for 1 minute and 30 seconds.
• Mix the ganache until smooth and silky. If there are any more chocolate chunks remaining, heat in the microwave for 10 second intervals until smooth.
• Place a small amount of frosting over the board you are decorating on. This will keep the cake in place.
• Place 1st layer of cake bottom side down. Pipe a layer of frosting around the border of the cake to create a barrier. Use half of the peanut butter whipped cream cheese and spread evenly. Add half of the chopped Butterfingers on top. Repeat with the second layer.
• Place the last layer bottom side up. Apply a light layer of frosting around the cake. You should see peeps of the cake. Place in the freezer for 15 minutes to seal the crumbs. Frost the rest of the cake. Then, freeze for 10 minutes before applying the drip.
• Make the ganache. Pour the chocolate over the cake. Use an offset spatula to spread the chocolate to the edges for it drip down the cake. Smooth the top. Freeze for 10 minutes. Apply the melted peanut butter on top and spread to the edges. Top with extra Butterfingers

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING

Steps:

• For filling:.
• Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
• For cake:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
• Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
• For frosting:.
• Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
• Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
• Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.