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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
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stupid question but did you use actual cake batter or cake mix? I tried unprepared cake mix and it was just powder, no form of dough whatsoever.
Hi Theresa! I did use cake mix, but I mixed it up with some other ingredients, if you look at the first step in the recipe we want to mix the cake mix with sugars, flour, vanilla extract and butter. This will form the dough 🙂
Hi there! I am wondering how long these will keep for? And if I should store them in the fridge or not? They look so amazing.. can’t wait to try!
Hi Ellie! They hold up at room temperature just fine. You can store them in the fridge though too. I would allow them to warm before serving or eating. Keep them stored in a closed container and they should keep for I would think 4-5 days? I’m not 100% sure sincce they always disappear within a day or two when I make them! xo
These look amazing. Would using white chocolate chips work as well, or is baker’s chocolate best? Will have to give these a try!
Hi Lara! I recommend the baker’s chocolate, it just melts so much easier. If you’re using the chips though you will want to melt them slowly. Microwave for 15 seconds at a time, stirring after each time until fully melted. The end result will still be delicious, just the chocolate won’t pour as smoothly. Enjoy!
Oh no. I did the terrible mistake of clicking on this recipe link by accident, Then I scrolled down and started drooling over the pictures, and now, I’m printing the recipe. I foresee me making a double batch. My skinny jeans have no chance. Sigh… 1st world foodie problems.
They basically translate to “not the same” in French. “Pareil” being the french word for “same”.
So yes, it doesn’t follow the rule because it’s not an English word.
These look so yummy and fun! And yes–nonpareils is a French word, and as far as I understand it, French has the most irregularities and exceptions of any romance language. Don’t quote me on that, and please, no French people get mad at me for saying so. It’s just what I’ve heard!
I can’t wait to make these! I’m so happy I found your site,(I was looking for pizza crust with no yeast today,,and found houseofyum) which was the best! Everything looks so good!
Thank you so much Brenda!! I’m so happy you found the site too 🙂
I believe that the word “nonpareil” is French (I’m not certain if it’s from French spoken hundreds of years ago, or more recently). That’s why it doesn’t follow the i before e rule. Of course, my name doesn’t follow this rule either, and I’m not French! Getting back to your confections…do you think it would work with milk chocolate? How about dark chocolate? Maybe with chocolate cake? And nonpareils, or course.
Thanks so much Sheila! By the way..you have a beautiful name, which means you don’t need to follow the rules 🙂 And to your question on using chocolate all I have to say is YES!! Yes to all of it! Chocolate cake, coated in chocolate, dunked in chocolate milk, just go for it. It sounds like an amazing idea and now I want to try it!
I’m here, Serene, lol. I wasn’t kidding!
As for earning 10 points, that won’t be me – I wasn’t even familiar with the word, let alone the spelling! ha!
I have a thing for cake batter and I’m making these ASAP! Thanks for a fun recipe 🙂
Thanks Robin. I’m so happy you like the recipe! And you’re so funny. I think I just know too much about sprinkles 🙂
Oh wow, those look awesome! The sprinkles are an extra cute touch 🙂
Thank you so much!