Best Deathly Chocolate Cakesicle With Peanut Butter Buttercream Recipes

DEATHLY CHOCOLATE CAKESICLE WITH PEANUT BUTTER BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Grease the cavities of two 12-cup side-opening silicone popsicle molds and insert wooden sticks; set aside.
• Sift together the flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and mix at low speed until blended. Add the oil and mix until the dry ingredients are crumbly, a few seconds.
• In a small bowl, whisk the eggs until blended. Whisk in the milk and vanilla until blended. With the mixer running at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl as needed. Gradually add the boiling water and mix just until blended and smooth, scraping down the sides as needed. Using a 2-ounce scoop, measure the batter into each popsicle cavity. Bake until a pick inserted into the center of one of the cakes comes out clean, 35 to 40 minutes. Cool in the pan on a wire rack for 20 minutes, then transfer to the freezer to freeze.
• Unmold the cakesicles and set them on a parchment-lined baking sheet. Let thaw slightly.
• Fill each cakesicle with Peanut Butter Buttercream just until it starts to push back on the pastry bag or injector. Set on the prepared pan and freeze.
• Dip each cakesicle into the Chocolate Coating, allowing the excess to drain off, then dip a portion of each cakesicle into sprinkles if desired. Let the chocolate set up before serving.
• Cream together the butter and peanut butter with an electric mixer until well blended and creamy. Slowly add the confectioners' sugar until completely incorporated. (If a thicker buttercream is desired, add more confectioners' sugar.) Add the vanilla and mix well.
• Fill a piping bag fitted with a No.6 tip or an injector.
• Mix the melted chocolate and coconut oil together until completely incorporated. Place in a warmed steel cup.

NATASHA'S CHOCOLATE CAKESICLES

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter two 8-inch round cake pans and dust with flour. Sift the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, vegetable oil, buttermilk and vanilla and mix until combined.
• Dissolve the espresso powder in the boiling water in a mug, then pour into the batter and mix until well combined.
• Divide the batter between the cake pans. Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 35 minutes. Let the cakes cool 10 minutes in the pans, then remove them to a rack to cool completely.
• Meanwhile, make the frosting: Beat the confectioners' sugar and egg whites in a stand mixer fitted with the paddle attachment on medium-high speed for 1 to 2 minutes. Slowly add in the butter, a tablespoon or two at a time, and continue mixing. Once combined, increase the speed to high and beat until smooth. If the frosting looks curdled and separated, remove one-quarter of it to a microwave-safe bowl and melt in the microwave for about 10 seconds, then pour back into the rest of the frosting and whip on high. This should bring the frosting together; if not, repeat this process again. Stir in the vanilla and salt.
• Add the chocolate-hazelnut spread to the frosting and beat until combined. (This step is optional - you can just keep the frosting vanilla if you'd like.)
• Crumble up the cakes in a large bowl. Add 1/2 cup frosting and mix with your hands. You should be able to form the mixture into a ball but it shouldn't be too soft.
• Make the topping: Melt the colored candy melts in the microwave as directed. Assemble the cakesicles in batches: Add a little (about 1 tablespoon) melted candy melts to each pop mold (see box below). Brush the candy around the mold to cover completely. Slide a pop stick into each mold and chill until the candy hardens, about 10 minutes. Add a second coating of melted candy melts if needed.
• Form 3 to 4 tablespoons of the crumbled cake mixture into a ball, then press into one of the molds, adding more cake mixture as needed to fill. Repeat to fill all the molds, then spread a layer of melted candy melts on top to seal it all in. Refrigerate until set, 15 to 20 minutes. Carefully remove each cakesicle from the mold and repeat with the remaining cake mixture and colored candy melts (remelt them if needed).
• Melt the white candy melts in the microwave, then drizzle on the cakesicles. Decorate with sprinkles.

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.