Rich Peanut Butter Cup Chocolate (Printable Version)

Creamy peanut butter layered with moist chocolate cake and mini peanut butter cups for a rich dessert.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) devil's food chocolate cake mix
02 - 1 cup creamy peanut butter, room temperature
03 - 1/2 cup unsalted butter, melted
04 - 1 1/2 cups whole milk

→ Toppings

05 - 1 cup mini peanut butter cups, unwrapped
06 - 1/2 cup semi-sweet chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Spread creamy peanut butter evenly over the bottom of the prepared baking dish.
03 - In a large mixing bowl, whisk together chocolate cake mix, melted butter, and milk until mostly smooth with small lumps remaining.
04 - Pour cake batter evenly over the peanut butter layer in the baking dish.
05 - Scatter mini peanut butter cups and chocolate chips evenly over the top of the batter.
06 - Bake for 35 to 40 minutes, or until set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
07 - Remove from oven and cool for at least 15 minutes before serving warm. For cleaner slices, cool completely. Serve plain or with vanilla ice cream.

# Expert Advice:

01 -
  • No mixer required—just a whisk and a bowl!
  • Perfect balance of chocolate and peanut butter in every bite
  • Melty peanut butter cups create pockets of gooey goodness
  • Impressive dessert with minimal effort
  • Great for potlucks and family gatherings
02 -
  • Room temperature peanut butter spreads much more easily than cold
  • Don't overbake—it's better slightly underdone than dry
  • For a beautiful presentation, add a few extra peanut butter cups on top right after baking
  • Allow the cake to cool for cleaner slices, or serve warm and messy for ultimate comfort
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days
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