Peanut Butter Cup Cake- a fudgy and moist chocolate cake topped with a creamy peanut butter frosting and mini peanut butter cups. So amazingly delicious. It's the ultimate chocolate and peanut butter dessert experience.
Spray 3 9-inch cake pans with baking spray. Preheat oven to 350 degrees.
Place chocolate chips in a microwave-safe bowl and microwave at 30 second intervals, stirring in between, until melted. Set aside.
Using an electric mixer, beat butter and brown sugar at medium speed for 5 minutes.
Beat in eggs one at a time.
Beat in melted chocolate just until combined.
Whisk together flour, baking soda, and salt.
Add flour, alternating with sour cream, beginning and ending with flour mixture.
Beat in vanilla extract.
With mixer on low speed, gradually add hot water.
Divide cake batter evenly between the 3 cake pans.
Bake for 20 to 25 minutes or until cakes feel firm when you gently press on top. Let cool for 10 minutes in pan and then remove from pans to cool completely.
To make frosting, beat butter and peanut butter until smooth and creamy.
Beat in half the powdered sugar and half the milk.
Beat in remaining powdered sugar, remaining milk, and the instant vanilla pudding mix.
Place one cake layer on a cake stand or serving platter. Spread frosting on top. Layer another cake layer and spread frosting on top.
Layer final cake layer on top and spread top and sides with frosting. Reserve 3/4 cup of frosting to decorate the top. Place it in a pastry bag fitted with a large star tip. Pipe it around the edge of the cake.
Press a mini peanut butter cup into each frosting mound.
Notes
Can be stored at room temperature but wrap it well so that it does not dry out.Can be frozen for up to 2 months.Nutritional info is provided as an estimate only and will vary based on brands of products used.