Best 6 Giant Peanut Butter Cup Cake Recipes

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Welcome to the world of giant peanut butter cup cakes! Whether you're a seasoned baker or just starting out, you'll find everything you need to create a scrumptious and unforgettable dessert. With just a few simple steps, you can whip up a giant peanut butter cup cake that will be the star of any party or gathering. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Prepare to be amazed by the delightful flavors and textures of this extraordinary sweet treat!

Check out the recipes below so you can choose the best recipe for yourself!

GIANT PEANUT BUTTER CUP RECIPE BY TASTY



Giant Peanut Butter Cup Recipe by Tasty image

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened

Steps:

  • In a small bowl, place half of the chocolate chips.
  • Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  • Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  • Refrigerate until set.
  • In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  • Pour the peanut butter into the tart pan and smooth the surface.
  • Melt remaining chocolate and pour over the peanut butter.
  • Smooth out the chocolate making sure it covers the entire surface.
  • Refrigerate until set, about 1 hour.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams

GIANT CUP-CAKE



Giant Cup-Cake image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 13 to 15 servings

Number Of Ingredients 27

Unsalted butter, for greasing
All-purpose flour, for dusting
3 recipes Go-To Vanilla Cupcakes batter, recipe follows, or 3 boxes of your favorite flavor cake mix
1 1/2 cups crushed vanilla fudge sandwich cookies (about 12 cookies broken into 1/2-inch pieces)
2 recipes Milk Chocolate Buttercream, recipe follows
1 recipe Champagne Buttercream, recipe follows
Two 14.1-ounce tins chocolate fudge Pirouette cookies
Multicolored sprinkles, for decorating
1 maraschino cherry
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk
4 ounces semisweet chocolate
2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
3 to 4 tablespoons Champagne

Steps:

  • Preheat the oven to 350 degrees F. Grease and lightly flour four 8-inch cake pans and one 9-inch tempered glass mixing bowl.
  • Prepare the vanilla cupcake or cake mix batter. Mix the crushed sandwich cookies into the batter.
  • Fill a 9-inch tempered glass mixing bowl halfway with batter. Divide the remaining batter among the cake pans, filling them about halfway up the sides. Bake the cake layers for 35 to 40 minutes and the cake "dome" in the mixing bowl for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove and let cool completely.
  • Use a serrated knife to level the tops of the cake layers and the flat side of the cake dome (the dome will be inverted so that the rounded side forms the top of the cake). Measure an 8-inch cardboard cake round against the bottom of the dome and trim the round as needed so the cake sits just inside the cardboard.
  • Stack the cake layers, spreading about 1/2 cup of the milk chocolate buttercream between each layer. Set the stacked cake on an untrimmed 8-inch cardboard cake round. Spread a small amount of milk chocolate buttercream on the top cake layer and top with the trimmed cardboard cake round, pressing down gently to adhere. Add a dab of milk chocolate buttercream on top of the cake round and invert the domed cake, trimmed-side down, onto it. Using the serrated knife, trim the stacked cake layers below the dome at an angle to come to a slightly narrower bottom (this should look like the tapered sides of a cupcake). Spread milk chocolate buttercream evenly around the sides of the trimmed cake where the "cupcake wrapper" would be. Frost the top of the cake with Champagne buttercream, making a swirled and wavy pattern.
  • Cut the Pirouette cookies to the height of the "cupcake wrapper" and place next to each other around the outside of the cake. Sprinkle with multicolored sprinkles, top with a maraschino and serve!
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
  • While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter.
  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired.
  • Melt the chocolate, then fold it into the buttercream. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the Champagne, increase the speed to medium-high and beat until light and fluffy. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

GIANT CHOCOLATE PEANUT BUTTER CUP



Giant Chocolate Peanut Butter Cup image

What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.

Provided by Genevieve Ko

Categories     Dessert     Peanut Butter     Chocolate     Candy     Halloween

Yield Serves 16-20

Number Of Ingredients 9

Nonstick vegetable oil spray
18 ounces milk, semisweet, and/or bittersweet chocolate (preferably 40-60% cacao), chopped
1 tablespoon plus 1 1/2 teaspoons coconut or other neutral vegetable oil
1 pound unsalted, dry-roasted peanuts (about 3 1/2 cups; see Cooks' Note)
1 1/2 cups powdered sugar
3 tablespoons creamy peanut butter
1 3/4 teaspoons fine sea salt
Special Equipment
A 10" fluted tart pan with removable bottom

Steps:

  • Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
  • Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
  • Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
  • Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
  • Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
  • Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
  • Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.

Provided by SharleneW

Categories     Drop Cookies

Time 25m

Yield 16 large cookies

Number Of Ingredients 8

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
2 eggs
32 peanut butter cups (Reese's)

Steps:

  • Preheat oven to 325°.
  • Combine flour, soda and salt.
  • In mixer, beat the butter and sugar until creamy.
  • Beat in vanilla and egg.
  • Stir in flour mixture.
  • Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
  • Bake until cookies are golden brown, about 15 minutes.
  • (The centers will still be a bit pale and soft).
  • Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.

Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY



Giant Chocolate Peanut Butter Cookie Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 1 cake

Number Of Ingredients 18

nonstick cooking spray, for greasing
4 cups all purpose flour
1 ⅓ cups natural cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
3 sticks unsalted butter, room temprature
3 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
3 sticks unsalted butter
1 ½ cups Skippy® Creamy Peanut Butter
4 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
¾ teaspoon kosher salt
2 tablespoons milk
½ cup heavy cream
1 cup semisweet chocolate chip
½ cup roasted, salted peanuts, roughly chopped

Steps:

  • Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  • Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
  • Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
  • Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
  • Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
  • Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
  • Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
  • Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
  • Slice and serve.
  • Enjoy!

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

Make and share this Giant Peanut Butter Cup Cookies recipe from Food.com.

Provided by Nikki Kate

Categories     Drop Cookies

Time 15m

Yield 9 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup granulated sugar
1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
16 peanut butter cup miniatures, cut into fourths

Steps:

  • Heat oven to 350 degrees F.
  • Beat butter, sugar and peanut butter in medium bowl until creamy.
  • Add egg and vanilla; beat well.
  • Stir together flour, baking soda and salt; add to butter mixture, blending well.
  • Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, 3 cookies per sheet.
  • Cookies will spread while baking.
  • Push about 7 pieces of peanut butter cup into each cookies, flattening cookie slightly.
  • Bake 15 to 17 minutes or until ligh golden brown around the edges.
  • Centers will be pale and slightly soft.
  • Cool 1 minute on cookie sheet.
  • Remove to wire rack; cool completely.

Nutrition Facts : Calories 1198.6, Fat 70, SaturatedFat 26.7, Cholesterol 61.3, Sodium 817.3, Carbohydrate 130.3, Fiber 7.4, Sugar 101.5, Protein 23.2

Tips:

  • Use a quality peanut butter that you enjoy the taste of. This will make a big difference in the overall flavor of the cake.
  • Be sure to press the peanut butter layer firmly into the bottom of the cake pan. This will help to prevent it from separating from the cake.
  • When making the cheesecake filling, be sure to beat the cream cheese until it is smooth and creamy. This will help to prevent lumps in the filling.
  • Pour the cheesecake filling over the peanut butter layer slowly and carefully. This will help to prevent it from mixing with the peanut butter layer.
  • Bake the cake at a low temperature for a long time. This will help to prevent the cake from overcooking and becoming dry.
  • Allow the cake to cool completely before serving. This will help the flavors to meld and the cake to set properly.

Conclusion:

This Giant Peanut Butter Cup Cake is an impressive and delicious dessert that is perfect for any occasion. It is sure to wow your guests and leave them wanting more. So next time you are looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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