A thing of beauty.
Reese’s Peanut Butter Cup Cake
slightly adapted from Heather Drive
Chocolate cake (I used this recipe…use your favorite!), baked in two round layers
1 stick butter, at room temperature
1 cup creamy peanut butter
5 cups confectioners’ sugar, sifted
1/4-1/2 cup milk, divided
Reese’s peanut butter cups (mini size)…I used about 1 1/2 bags
Bake cake and let cool completely. Place peanut butter cups in freezer for later use.
In bowl of stand mixer add butter, peanut butter and 1/8 cup milk. Mix on slowest setting and combine well. Slowly add confectioners’ sugar, mixing on slowest setting.
Start mixing in remaining milk SLOWLY until desired consistency is reached.
Level off cake layers and place one on serving plate. Scoop about one cup of frosting onto top of layer and spread evenly. Take cups out of freezer and crush enough of them to add on top of frosting (about 10-12).
Place second leveled layer on top and frost cake fully. Decorate with remaining cups as seen in photos above, or however you like! Refrigerate until 30-60 minutes before serving.