Peanut Butter Stuffed Cake PopsBrooke McLay
Cake pops are cool and cute and all, but what happens when you stuff a creamy, chocolate cake pop with peanut butter filling, slather it all in rich chocolate, and top it with chopped peanuts? Well, your world gets rocked, that’s what. I’ve never been a fan of cake pops. The making or the eating of them. I find them too gooey, too time consuming, to unexciting tasting for all the effort that goes into them. But, this little recipe changed all of that. This is the simplest, most stunning way I’ve ever learned to create and enjoy a cake pop. Go get your peanut butter on. You’ll be glad you did.
- 1 chocolate cake mix, baked according to package directions
- 1 can premade chocolate frosting
- 1 cup peanut butter
- 1 cup powdered sugar
- 2 cups high-quality dark chocolate chips (I like Ghiradelli)
- 1/2 cup chopped salted peanuts
Once the cake is cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. A full cake makes a LOT of cake pops.)
Add 1/4 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting by the tablespoonful, JUST until the cake mixture starts to stick together. It shouldn’t feel wet at all, but should adhere to itself in a playdoh like texture.
In a small bowl, mix together the peanut butter and powdered sugar.
Take about 1/2 teaspoon of the peanut butter mixture into your hands and roll it into a ball. Take about a tablespoon of cake mixture and press it into a sort of bowl shape. Place the peanut butter ball into the center of the cake ball, then gently close the cake ball around the peanut butter, until the peanut butter ball is fully hidden and enclosed inside the cake ball. Roll the cake ball until it looks sexy and round.
In a small, deep, microwave-safe bowl, heat the chocolate chips JUST until they are melted (usually about 90 seconds or so). Stir until smooth.
Press the end of a sucker stick into the melted chocolate, then press that end into the center of your cake ball. Take a small spoonful of melted chocolate and carefully smooth it around the bottom part of the stick and cake ball. This step isn’t neccesary, but it’s the best what I’ve found to keep the stick from pulling out of the cake ball. Allow the chocolate to harden at room temperature.
Gently dip the cake ball into the melted chocolate. Allow any excess chocolate to drizzle back into the bowl before pressing the top of the cake pop into crushed peanuts. Turn the cake pop right side up and press the bottom of the sucker stick into a piece of styrofoam. Allow the cake pops to cool upright until ready to serve.
Once chocolate is hardened, serve the cake pops, or cover them and store them in the fridge for up to three days. Enjoy!