Move over peanut butter cups! There’s a new chocolate cup dessert in town! These white chocolate cups are stuffed with edible cake batter, loaded with sprinkles of course.
A cake batter style peanut butter cup?? Why have I not thought about this before? This should totally be a thing. Although I tend to think everything in life would be better with cake batter and sprinkles. Having a bad day? One tablespoon of sprinkles coming right up! Toss it in some batter, some dough, on top of some frosting, a donut, a cake. Really, the possibilities are endless. And now we have the option to make these white chocolate cake batter cups.
These are so easy to make too. The cake batter is made with cake mix, a blend of white and brown sugars, and of course some vanilla. I used nonpareils due to their small size.
After you have the dough mixed up, form it into small disc shapes. I made mine with about 1/2 a tablespoon of dough. Once you finish making the small cake batter patties (is that a thing?) place them on a cookie sheet lined with parchment paper. Place the cake batter into the fridge for about 10 minutes to allow it to set and chill.
Once the cake batter is chilled, then we can move on to the chocolate.
I used baker’s chocolate. I find that it melts a lot easier than using the white chocolate chips. White chocolate is super sensitive. If you don’t treat it with enough love and respect it turns into brown powder. Add it to a microwave safe bowl, heat for 30 second increments stirring in between. Once melted add a little oil, either vegetable oil or coconut oil. Whichever you have on hand.
Pour a little bit of melted chocolate into the mini muffin tin (make sure you use liners!), place a cake batter patty (absolutely a thing) on top, then spoon more chocolate on top. I used the bottom of my spoon to smooth the chocolate out to ensure it went down the sides completely and to give a fun little swirl on top.
I worked one row of the muffin tin at a time which didn’t allow time for the chocolate to harden before I completed all the steps. Once done, place the pan in the fridge to allow the chocolate to cool and harden. Then remove from the papers, they peel off perfectly, and enjoy!
If you make this recipe make sure you take a picture and share it on Instagram with#houseofyumm ! I love seeing your creations!
White Chocolate Cake Batter Cups
- 5 tbsp butter, softened to room temperature
- ¼ cup white sugar
- 2 tbsp brown sugar
- ¼ cup all purpose flour
- 1 cup cake mix, heat treated, white or yellow
- 1 tsp vanilla extract
- 2 tbsp nonpareil sprinkles
- 16 ounces white chocolate, Baker's Chocolate
- 1 tsp vegetable oil or coconut oil
- Heat treat the cake mix by placing in a heat proof bowl, and microwaving for 30 second increments until the mix reaches an internal temperature of 160°F. Can also toast in an oven preheated to 350°F for 5-7 minutes.
- Add the room temperature butter, white sugar, brown sugar, flour, cake mix and vanilla extract to mixing bowl. Mix over low speed until dough forms. Will seem crumbly at first, if dough is not coming together use your hands to form. At this point add in the sprinkles and mix to combine.
- Form the cake batter dough into small 'pattys' using about 1/2 a tablespoon of dough. Place the pattys onto a cookie sheet lined with parchment paper. Place the cookie sheet into the fridge for at least 10 minutes to chill.
- Microwave the white baker's chocolate for 30 seconds, remove from microwave to stir and microwave again for 30 seconds. Stir and if needed microwave for another 30 seconds or less until completely melted. Stir in the oil.
- Spoon a small amount of melted chocolate into the bottom of the mini muffin liner, top with the cake batter and then spoon an additional small amount of chocolate on top. Spread the chocolate around with the bottom of the spoon to ensure all sides are coated.
- Place the cake batter cups into the fridge to cool and harden for at least 10 minutes.
- Remove from muffin liners and enjoy!