I did have a nice piping design in mind with this cake, but ran out of buttercream so I ended up just throwing the peanut butter cups on top. Feel free to get creative with yours!
Peanut Butter Cup Cake
recipe by Sabrina W. for eat.drink.and be merry.
Devil's Food Cake Recipe adapted from Shelly Kaldunski's book "Cupackes"
Devils Food Cake
2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk
Preheat oven to 350 degrees.
Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on med-hi speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly into 2 8inch round pans, that have been greased and floured. Bake for about 30 to 35 minutes or until toothpick comes out clean. Once cool, frost with peanut butter buttercream (recipe below) and top with quartered mini peanut butter cups.
Peanut Butter Buttercream
1 cup butter, at room temperature
3 1/2 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup heavy whipping cream
1/2 cup smooth peanut butter
about 30 miniature peanut butter cups, quartered
Beat butter until light and fluffy. Add sugar and beat on low speed. Add cream and vanilla until combined. Lastly, mix in the peanut butter. Layer cake with buttercream and garnish with chopped peanut butter cups. Keep cake refrigerated until 15 minutes before ready to serve.
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