Best Reese Cup Cake Recipes

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE

Steps:

• Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
• Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

REESE'S PEANUT BUTTER CUP CAKE - USE UP THAT HALLOWEEN CANDY!

Steps:

• Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
• Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
• Add in the peanut butter cup chunks.
• Bake at 350 degrees for 45-50 minutes. Cool.
• Blend icing ingredients together and spread on cake.
• Sprinkle Reese's Pieces on top.

REESE'S PEANUT BUTTER CUP CAKE POPS

Steps:

• 1. You can either make your own vanilla or devil's food cake from scratch or if time is short you can make a store bought mix. Follow box directions and add 1/2-3/4 of a cup of creamy peanut butter. You can add more or less depending on how strong you like it. Allow to cool completely.
• 2. Once cooled, crumble the cake with a fork into small pieces. Melt 3 regular size or 6 small Reese's peanut butter cups in the microwave in 30 second increments. Do not substitute any other type of peanut butter cup. The flavor will not be the same!
• 3. Add the slightly cooled peanut butter cups to 3/4 of a cup of your own home made cream cheese frosting and gently incorporate into the cake crumbs. Mix with a spoon until frosting is completely combined with cake. You can use 3/4 of a cup of store bought cream cheese frosting. Either will work.
• 4. Roll mixture into half dollar size balls and place on wax paper covered cookie sheet. (Should make 20-24).
• 5. Place them in the freezer for a little while to firm up (at least a few hours). Ideally you will want to plan ahead and leave them in the freezer overnight. They are so much easier to deal with then.
• 6. Before you take the cake pops out of the freezer, melt chocolate (you will need 2 packages for this many cake pops) in the microwave per directions on package. (30 sec intervals, stirring in between). I like to use the dark chocolate, but you can also use the peanut butter flavored melts. Merckens makes the best, but Wilton's will work too. You can buy them online at:http://www.streichs.com/Chocolates/Merckens-Candy-Melts-1lb.html
• 7. Once you are ready to begin,remove cake pops from freezer. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert about half way.)
• 8. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and (using a spoon) pour the melted chocolate over the cake pop until covered. Coat them twice and make sure to make a complete seal around the entire cake pop. Especially the base when the stick was inserted. Once covered, rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off as well!
• 9. When the chocolate is almost set, sprinkle the top half of the cake pop with ground up butter finger candy bars, finely chopped peanut butter cups, or orange and brown decorative sprinkles.
• 10. Using a styrofoam block set in a box or flip a large size box over and punch holes in it with a screw driver, set them in the block or box to dry. Do not place them in the block until they are almost set, otherwise you will get a big chocolate mess!
• 11. Once completely set, you can use the smaller lollipop bags and decorative ribbon to cover them. I like to coordinate the ribbon with the type of cake pop. I used brown and orange striped ribbon for my peanut butter cake pops. Enjoy!

REESE'S™ PEANUT BUTTER CUP SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

REESE'S PEANUT BUTTER CUP CAKE

Steps:

• Preheat oven to 350°F.
• Combine water and oats and mix well.
• Cool to room temperature.
• Cream butter, brown sugar, sugar and vanilla.
• Beat in eggs and oatmeal mixture.
• Sift together dry ingredients and add gradually to creamed mixture, beating one minute.
• Pour batter into a greased and floured 9x13-inch pan.
• Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges.
• Bake for 40 to 45 minutes or until center tests done.
• Cool completely and frost.

REESE'S CUP CHOCOLATE CAKE

Steps:

• Mix together first four ingredients.
• Then stir in the coppped Reese's cups.
• Pour into 2 greased 9" cake pans and bake for 30 minutes at 350 degrees.
• Cool completely.
• Frosting:.
• Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
• Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
• I also top it with a few more chopped up Reese's cups.

REESE PEANUTBUTTER CUP CHOCOLATE CAKE

Steps:

• 1. Prepare Cake Mix According to Box but also add the box of pudding mixture to the cake batter - blend well together. Cut all of the Reese peanut butter cups into 4 sections (put aside about 5 of the reese cups for the topping on the cake... once cake mix is all blended simply fold into the cake batter all of the Reese cups
• 2. Bake Cake utilizing either a bundt cake pan or you may divided the cake into 2 layers using either 8 inch or 9 inch pans....
• 3. Once Cake is cooled... completely frost the cake with the milk chocolate frosting then melt Peanut Butter about 3 heaping tablespoons in a small bowl (microwave for about 1 minute)... with a spoon drizzle peanut butter all over the cake... do the same thing with 3 heaping table spoons of hot fudge... you can then add sprinkle the remaining reese cups on the cake.... you can also add chopped nuts of any kind to the topping if you like or mini chocolate chips....

EASY REESE'S CUP CAKE

Steps:

• 1. Pre-heat oven to 335* Cake- Mix all ingredients until well incorporated and pour evenly into (3) 8 inch cake pans that have been greased and floured. Bake for approximately 20-22 mins. Check at 20 mins with toothpick. Cool for 5 mins, then place onto parchment paper.
• 2. Frosting- Cream together butter, and peanut butter until well incorporated next add in meringue powder, 1 tablespoon of milk, and 1 cup of powdered sugar at a time until you get the consistency you want. (You may use all of your powdered sugar, or you may not. Depending on how you want your consistency to be)
• 3. Start with one cake layer on a cake board and frost, sprinkle some of the Reese cups on and repeat with the next layer. Add the final layer and frost entire cake. Add Reese cups all over. Optional- I added a little chocolate syrup over the top.

REESE CUP CAKE

Steps:

• Prepare cake as directed. Bake in 9x13x2 inch pan. When cake is done, remove from oven. While still hot, spread 1 cup peanut butter over cake. Let cool. Add 3/4 cup peanut butter to chocolate frosting. Frost cake and serve with vanilla ice cream.