Ingredients
Scale
1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Instructions
- Preheat oven to 350 degrees. Coat two 8-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
- In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
- Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
- Cool cakes completely.
- Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
- Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
- Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.
Nutrition
- Serving Size: 1/14th
- Calories: 582
- Sugar: 36g
- Sodium: 230mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 64mg