Oh, Reese’s Peanut Butter Cups.
My sinful, sinful obsession.
For you and only you, do I break my no hydrogenated oil rule. I snap that rule in half, stomp on it and chuck it in the wood chipper.
That’s how much I love you.
And ever since my Peanut Butter Cup Fudge invention before Christmas, I knew that we would meet again in my baking. And oh, there are so many other ways we are going to meet, my chocolate love.
But for now, let’s introduce the ganache you helped me create to fill the cake I baked up the other day.
This ganache was to be used as a cake filling, of a lovely soft consistency, sandwiched between layers of decadent, dark chocolate cake. Because I have another dark secret, besides loving Peanut Butter Cups to the point of obsession.
I really hate icing between cake layers.
WHAT a wasted opportunity! Why use icing when you can take a cake from tasty to over the freakin’ top!
And that’s what this does right here folks. Over the top, crazy chocolate taste, giving you the shakes for hours after you eat it madness!
8 oz of your chocolate of choice
3/4 cup of whipping cream
1 tbsp butter
1 bag Reese’s Miniature Peanut Butter Cups
Chop up your 8 ounces of chocolate and place in a large glass measuring cup.
In a medium pot, bring the whipping cream and butter to a boil, being careful not to scald it.
Pour over the chocolate into the measuring cup, stirring rapidly until the chocolate is completely dissolved.
Cool until just barely warm.
Chop up half a cup of the mini peanut butter cups, then add to the mixture. This cup should melt right in.
Cool the mixture in the fridge until you are confident that the next half cup of peanut butter goodness is not going to melt.
You want little bites of peanut heaven hidden within the silky texture of the ganache.
I got shivers just writing that.
Stir in the next half cup.
Use on the bottom cake layer while the consistency is still easy to spread. Or just eat it like pudding, I won’t tell anyone. Promise.
The cake I created with this is coming up right away!
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Peanut Butter Cup Ganache
- Prep Time
- 5 minutes
- Cook Time
- 2 minutes
- Total Time
- 7 minutes
- Karlynn Johnston
- 8 ounces of your chocolate of choice
- 3/4 cup whipping cream
- 1 tablespoon butter
- 1 cup Reese's Miniature Peanut Butter cups
- Chop up your 8 ounces of chocolate and place in a large glass measuring cup.
- In a medium pot, bring the whipping cream and butter to a boil, being careful not to scald it.
- Pour over the chocolate into the measuring cup, stirring rapidly until the chocolate is completely dissolved.
- Cool until just barely warm.
- Chop up half a cup of the mini peanut butter cups, then add to the mixture. This cup should melt right in.
- Cool the mixture in the fridge until you are confident that the next half cup of peanut butter goodness is not going to melt.
- Stir in the next half cup.
- Use on the bottom cake layer while the consistency is still easy to spread, then place the top layer on.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.