There’s a certain joy in discovering a dessert that embodies both nostalgia and indulgence, and that’s precisely what this Peanut Butter Cup Chocolate Roll brings to the table. One bite of this decadent treat and you’re instantly transported back to your childhood—those sunlit afternoons spent unraveling candy wrappers and savoring the sweet, salty, chocolatey goodness of peanut butter cups.
As I was searching for a way to break free from the mundane routine of fast food desserts, I stumbled upon this blissful creation. With its airy chocolate roll encasing a creamy, peanut butter-infused filling and drizzled in a luscious ganache, this dessert not only satisfies that sweet tooth but also impresses guests without the stress of complicated baking techniques.
Perfect for gatherings or a cozy night in, the Peanut Butter Cup Chocolate Roll offers the delightful surprise of elegance combined with ease, making it a versatile addition to your recipe repertoire. Join me in whipping up this crowd-pleaser that will leave everyone, including yourself, reaching for seconds!
Why You'll Love This Peanut Butter Cup Chocolate Roll
- This Peanut Butter Cup Chocolate Roll is incredibly easy to make, allowing you to whip up an impressive dessert without any stress.
- The rich flavors of chocolate and peanut butter come together in a heavenly combination that will delight your taste buds.
- It’s versatile enough to be served at celebrations or as a comforting treat during a cozy night at home.
- Visually stunning, this roll will catch everyone’s eye and become the star of your dessert table.
Peanut Butter Cup Chocolate Roll Ingredients
• Get ready to create a masterpiece!
For the Cake
- All-purpose flour – a staple that provides the structure for this airy roll.
- Unsweetened cocoa powder – enhance the chocolate flavor without added sweetness.
- Baking powder – helps the cake rise and creates that lovely texture.
- Salt – just a pinch enhances the flavors harmoniously.
- Large eggs – temperature is key; ensure they’re at room temperature for best results.
- Granulated sugar – balances the bitterness of cocoa and adds sweetness.
- Vegetable oil – keeps the cake moist and tender.
- Vanilla extract – a must for depth of flavor.
- Milk – adds moisture and richness to the batter.
For the Filling
- Creamy peanut butter – the star ingredient that pulls this dish together.
- Powdered sugar – sweetens the filling while achieving a smooth consistency.
- Heavy cream – whipped into the filling for that light, airy texture.
- Vanilla extract – a touch of flavor complexity in the filling.
- Chopped peanut butter cups – chunks of joy for added texture and taste.
For the Ganache
- Heavy cream – heated to create a luscious, rich chocolate coating.
- Semi-sweet chocolate chips – blend perfectly with the cream for an indulgent finish.
How to Make Peanut Butter Cup Chocolate Roll
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Preheat your oven to 350°F. Start by lining a jelly roll pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment to ensure nothing sticks!
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Dust a clean kitchen towel with powdered sugar and set it aside. This will help prevent sticking when we roll our delicious cake.
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Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This mixture is the foundation of our chocolate roll, creating depth in flavor.
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Beat the eggs and granulated sugar in a large bowl on high speed for 4 to 5 minutes. You want the mixture thick and pale—this adds air to the cake for that lovely, fluffy texture.
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Add the vegetable oil, vanilla extract, and milk, mixing gently until just combined. Be careful not to overmix—this keeps your cake light and airy.
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Fold the dry ingredients into the egg mixture until no streaks remain. Use a spatula to gently incorporate everything, preserving that airy texture we worked so hard to achieve.
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Pour the batter into the prepared pan, smoothing the top for even baking. Slide it into the oven and bake for 10 to 12 minutes, or until it springs back when lightly pressed.
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Invert the cake onto the sugared towel right after you take it out of the oven. Carefully peel off the parchment and roll up the cake within the towel to let it cool—this helps maintain its shape for later.
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Beat together the peanut butter and powdered sugar until smooth. Gradually add the heavy cream and vanilla, beating until the mixture is light and fluffy, then fold in those delightful chunks of peanut butter cups.
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Unroll the cooled cake carefully and spread the peanut butter filling evenly across the surface. Re-roll the cake tightly, keeping all that creamy goodness inside.
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Heat the heavy cream for the ganache until steaming. Pour it over the chocolate chips, letting it sit for 2 minutes before stirring until smooth. Drizzle this heavenly ganache over your finished cake for that luxurious touch.
Optional: Garnish with extra chopped peanut butter cups for a delightful crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peanut Butter Cup Chocolate Rolls are a dream for busy home cooks looking to save time without sacrificing flavor! You can prepare the chocolate cake up to 24 hours in advance. Just bake the cake, let it cool completely, and then wrap it tightly in plastic wrap before refrigerating. The filling can be made ahead as well; simply beat together the peanut butter, powdered sugar, heavy cream, and vanilla, then store it in an airtight container for up to 3 days. When you’re ready to serve, unroll the cooled cake, spread the filling, roll it back up, and drizzle with ganache made fresh from the heated cream and chocolate chips. This way, you’ll have all the delightful flavors with minimal effort on serving day!
Peanut Butter Cup Chocolate Roll Variations
Feel free to get creative and customize this delightful dessert to suit your taste!
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a deliciously similar texture.
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Nut-Free: Use sunbutter or any seed butter in place of peanut butter to keep it allergen-friendly while preserving the creamy richness.
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Vegan: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use almond milk in the batter for a plant-based delight.
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Flavor Boost: Add a pinch of espresso powder to the chocolate batter for an elevated chocolate flavor that will amaze your guests.
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Marshmallow Twist: Fold in mini marshmallows to the peanut butter filling for added texture and a nostalgic s’mores-like flavor.
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Spicy Kick: Mix in a pinch of cayenne pepper to the ganache for a surprising twist that complements the sweetness beautifully.
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Fresh Fruit Layer: Add a layer of fresh sliced strawberries or bananas on top of the peanut butter filling before rolling up for a fruity surprise.
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Nutty Crunch: Sprinkle chopped nuts like pecans or hazelnuts on the filling before rolling for an added crunch and depth of flavor.
With these variations, you can make this Peanut Butter Cup Chocolate Roll uniquely yours, inviting plenty of fun and flavor into your baking experience!
What to Serve with Peanut Butter Cup Chocolate Roll?
There’s nothing quite like enjoying a sweet treat that wraps up an inviting meal, and this decadent dessert deserves a memorable pairing.
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Fresh Berries: The tartness of berries cuts through the richness, providing a refreshing contrast that enhances every bite of the roll.
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Vanilla Ice Cream: A classic companion, creamy vanilla ice cream melts ever so beautifully over the chocolate roll, making each spoonful utterly delightful.
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Chocolate Drizzle: Elevate the flavor with additional chocolate sauce—this gooey layer adds a luxurious touch that any chocolate lover will appreciate.
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Espresso or Coffee: A warm cup of espresso or coffee brings out the flavors of the peanut butter and chocolate, creating a comforting finish to your dessert experience.
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Whipped Cream: Light and fluffy, whipped cream adds a cloud-like texture that complements the roll’s dense filling, making each mouthful feel indulgent yet airy.
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Salted Caramel Sauce: The sweet and salty combination of caramel sauce drizzled over the cake adds a magical element that will leave your guests wanting more.
Enjoy pairing these additions to craft a full meal experience that not only dazzles the eyes but also creates memorable flavors to savor long after the last bite!
How to Store and Freeze Peanut Butter Cup Chocolate Roll
Room Temperature: Store the Peanut Butter Cup Chocolate Roll at room temperature in an airtight container for up to 3 days. Be sure to keep it away from direct sunlight to maintain its freshness.
Fridge: If you want to extend its shelf life, you can refrigerate the roll in an airtight container for up to 5 days. Just remember to allow it to come to room temperature before serving for the best flavor and texture.
Freezer: To freeze, wrap the Peanut Butter Cup Chocolate Roll tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer the roll warmed, slice a piece and microwave it for 10-15 seconds, just until slightly warm—avoid overheating to prevent drying it out.
Chef's Helpful Tips
- When making the Peanut Butter Cup Chocolate Roll, always use room temperature eggs for a better rise and fluffiness.
- Be careful not to overmix the batter once you’ve combined the dry and wet ingredients, as this can make the cake dense instead of light.
- When you bake the cake, remember that every oven is different; keep an eye on it during the last couple of minutes to avoid overbaking.
- For the ganache, allow the cream to get steaming, but do not let it boil as this can affect the texture of your final drizzle.
Peanut Butter Cup Chocolate Roll Recipe FAQs
How do I choose ripe ingredients for my Peanut Butter Cup Chocolate Roll?
Absolutely! When selecting ingredients, ensure your eggs are fresh and at room temperature for optimal volume. Look for a peanut butter that is creamy and made from natural ingredients for the best flavor. When choosing chocolate chips, opt for semi-sweet varieties to balance the sweetness of the roll perfectly!
What is the best way to store leftovers of my Peanut Butter Cup Chocolate Roll?
You can store your Peanut Butter Cup Chocolate Roll at room temperature in an airtight container for up to 3 days. If you’d like to keep it fresher for longer, refrigerate it in an airtight container, which can extend the shelf life to about 5 days. Just remember to bring it back to room temperature before enjoying it again for that delightful, just-baked taste.
Can I freeze the Peanut Butter Cup Chocolate Roll?
Absolutely! To freeze, wrap the Peanut Butter Cup Chocolate Roll tightly in plastic wrap, then wrap it again in aluminum foil to prevent freezer burn. This will keep it safe for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge. If you prefer, you can even slice it before freezing for quick access!
What should I do if my cake doesn’t roll properly?
Very! If your cake cracks while rolling, don’t panic. This can happen if the cake has cooled too much or if it’s been over-baked. For best results, roll the cake while it’s still warm. If cracks occur, simply patch them with the peanut butter filling—no one will notice once it’s covered with ganache!
Are there any dietary considerations for this recipe?
The Peanut Butter Cup Chocolate Roll contains common allergens like eggs, dairy, and gluten. If you’re making it for someone with allergies, you can substitute with egg replacements for a vegan option, use gluten-free flour, and select dairy-free chocolate and peanut butter alternatives. Always check labels to ensure the substitutes fit the dietary needs of your guests.
What can I do if my ganache is too thick?
No worries! If your ganache ends up too thick, you can add a splash of warm heavy cream to loosen it. Stir well until you reach the desired drizzling consistency. If it’s too thin, let it cool for a few minutes to thicken naturally. Just remember, consistency can be adjusted easily—joyful baking is all about being flexible!
Peanut Butter Cup Chocolate Roll
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment.
- Dust a clean kitchen towel with powdered sugar and set it aside.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl on high speed for 4 to 5 minutes until thick and pale.
- Add the vegetable oil, vanilla extract, and milk, mixing gently until just combined.
- Fold the dry ingredients into the egg mixture until no streaks remain.
- Pour the batter into the prepared pan, smoothing the top, and bake for 10 to 12 minutes.
- Invert the cake onto the sugared towel right after baking and roll up the cake within the towel to let it cool.
- Beat together the peanut butter and powdered sugar until smooth, then gradually add the heavy cream and vanilla until light and fluffy.
- Unroll the cooled cake and spread the peanut butter filling evenly across the surface. Re-roll the cake tightly.
- Heat the heavy cream for the ganache until steaming, then pour it over the chocolate chips and stir until smooth. Drizzle over the cake.
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