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, you know, those tiny round sprinkles that are a pain when you spill them because they go EVERYWHERE! And as I type this, I’m sitting wondering why the word nonpareils doesn’t follow the whole “i” before “e” rule. Of course I spelled it incorrectly (because I was following the rules) and had to search it to find out how it was spelled. 10 points to whoever can explain this to me in the comments below! Because I would go google it myself now, but I’m on a roll typing to you and by the time I’m done I will most likely forget..
Anyways..moving on.. 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. White chocolate that is. 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. Not even joking. I haven’t had that problem since using the baker’s chocolate though. 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!
I hope you enjoy the recipe and will follow along on my cooking adventures:
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