Peanut Butter Chocolate Cake Balls

We. Love. August! 💃🏼❤️🎉 Not only is it our birthday month, but this month has been especially packed with all kinds of fun celebrations. It is such a great excuse to bake all sorts of delicious treats, as well as come up with new recipes. 👩🏼‍🍳 A few co-workers celebrate birthdays this month as well, and it didn’t hurt that my man of the house LOVES both peanut butter and chocolate (and it’s his birthday later this month, too!). He can’t have dessert that only features one of those flavors. He has to have both in order to be content. Therefore, who was I to say no to coming up with a new sweet treat that truly features both bold flavors? 🥜🤷🏼‍♀️😇

Let us start off by explaining something. We are the first ones to be surprised by what we are about to tell you. This recipe for Peanut Butter Chocolate Cake Balls just might be our #1 recipe (gasp!). I know. Crazy!? 😱 In addition to our Best Damn Chocolate Chip Cookies, another favorite recipe of ours (as well as a fan favorite on the blog) has been the Homemade Chocolate Cake Balls. It is hands down a winner every time. But, if you love both flavors of peanut butter and chocolate just as much as you love life itself, you will easily agree with us. These cake balls are seriously the best thing since our Homemade Chocolate Cake Balls. Trust us. We always say, and will say again, we would never steer you wrong.

For those of you that absolutely love our chocolate cake balls, don’t worry. This recipe features the same fan-favorite chocolate cake. The difference is the frosting. These cake balls are elevated with the perfectly sweet and creamy taste of our homemade peanut butter frosting. This frosting is seriously what makes these cake balls truly a bite-sized dream. The peanut butter flavor is not too thick or overwhelming, and not too sweet. It is the perfect kick of peanut butter that takes these cake balls to the next level of deliciousness. Then, each ball is coated in dark chocolate and topped with Nutter Butter cookie crumbs. Yaaaassss! I know, right?! You. Are. So. Welcome! 🙂

So, go on, babes! Grab some cake pans, and the ingredients below. We have peanut butter chocolate cake balls to make! 🥜🍫🍰

What You Need

Chocolate Cake
Dry Ingredients

  • 1 3/4 cups + 2 Tbsp all-purpose Flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 2/3 cup vegetable oil
  • 1 cup whole milk
  • 2 eggs (room temperature, lightly beaten)
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or 1 instant coffee packet dissolved in 1 cup hot boiling water)

Peanut Butter Frosting

  • 1 cup salted butter (softened)
  • 1 cup creamy peanut butter
  • 3-4 cups powdered sugar
  • 2 Tbsp milk (any kind will work)

Chocolate for Dipping/Topping

Step by Step

Bake The Cake:

  1. Preheat your oven to 350 degrees.
  2. Spray 2 9-inch Round Cake Pans with nonstick baking spray. Set aside.
  3. Go ahead and remove your butter from the fridge (for the frosting) and set aside on your counter so that it can begin to warm to room temperature.
  4. Place eggs in a separate bowl, and beat them lightly. Set aside.
  5. Measure out 1 cup of your hot coffee and set aside (or, dissolve one instant coffee packet in 1 cup of hot boiling water, and set aside)
  6. In a large bowl, add all your dry ingredients together (flour, sugar, cocoa powder, baking powder, baking soda, salt) and thoroughly combine.
  7. Next, stir in your wet ingredients one at a time in the following order (thoroughly combining after each addition)…vegetable oil, milk, eggs, vanilla extract, and lastly, your hot coffee. Please be aware that the hot coffee will make your batter very thin. This is exactly how it should be, so don’t panic!
  8. Fill your cake pans equally with your cake batter. Bake cakes for 30-35 minutes, using a toothpick to test if the batter is ready (if the toothpick comes out clean, they are done baking). Allow your cakes to completely cool (I placed mine in the fridge to speed up this process).

Make your Peanut Butter Frosting:

  1. To create your frosting, place your butter in a large mixing bowl and mix with a handheld or stand mixer until smooth.
  2. Next add in your peanut butter and mix until smooth.
  3. Slowly add in your powdered sugar a little bit at a time until fully mixed and smooth.
  4. Lastly, add in your 2 Tbsp of milk and combine until smooth. Add more milk if your frosting is still too thick. If the opposite (too thin), simply add in more powdered sugar.

Create your Cake Balls:

  1. Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined.

2. Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill.

3. Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up).

4. Melt your Ghirardelli dark chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden.

5. NUTTER BUTTER COOKIE CRUMBLE TOPPING: The chocolate coating will begin to harden pretty fast, so quickly sprinkle on top of each cake ball your Nutter Butter cookie crumble topping (or any type of topping you prefer) right after you place each cake ball onto the parchment before it hardens. 🙂

6. Let each cake ball sit on the counter and set for a couple of minutes. Then, move to the refrigerator to store. Enjoy! 🙂

You can store these in an airtight container for up to a week (mine were eaten well before that!). You can also place in an airtight container and keep chilled in the fridge. I personally LOVED the chilled option. 🙂

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Peanut Butter Chocolate Cake Balls

Print Recipe
Serves: approx. 6 dozen 1 inch cake balls Cooking Time: 45 minutes (plus, chill time)

Ingredients

  • CHOCOLATE CAKE
  • 1 3/4 cups + 2 Tbsp all-purpose Flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 1 cup whole milk
  • 2 eggs (room temperature, lightly beaten)
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or 1 instant coffee packet dissolved in 1 cup hot boiling water)
  • PEANUT BUTTER FROSTING
  • 1 cup butter (softened)
  • 1 cup creamy peanut butter
  • 3-4 cups powdered sugar
  • 2 Tbsp milk (any kind will work)
  • CHOCOLATE FOR DIPPING/TOPPING
  • Ghirardelli Dark Chocolate Melting Wafers (24 ounces)
  • 2 Tbsp milk (any kind will work)
  • Nutter Butter cookies

Instructions

1

BAKE THE CAKE:

2

Preheat your oven to 350 degrees.

3

Spray 2 9-inch Round Cake Pans with Baker’s Joy or your preferred pan release. Set aside.

4

Go ahead and remove your butter from the fridge (for the frosting) and set aside on your counter so that it can begin to warm to room temperature.

5

Place eggs in a separate bowl, and beat them lightly. Set aside.

6

Measure out 1 cup of your hot coffee and set aside (or, dissolve one instant coffee packet in 1 cup of hot boiling water, and set aside)

7

In a large bowl, add all your dry ingredients together (flour, sugar, cocoa powder, baking powder, baking soda, salt) and thoroughly combine.

8

Next, stir in your wet ingredients one at a time in the following order (thoroughly combining after each addition)…vegetable oil, milk, eggs, vanilla extract, and lastly, your hot coffee. Please be aware that the hot coffee will make your batter very thin. This is exactly how it should be, so don’t panic!

9

Fill your cake pans equally with your cake batter. Bake cakes for 30-35 minutes, using a toothpick to test if the batter is ready (if the toothpick comes out clean, they are done baking). Allow your cakes to completely cool (I placed mine in the fridge to speed up this process).

10

MAKE YOUR PEANUT BUTTER FROSTING:

11

To create your frosting, place your butter in a large mixing bowl and mix with a handheld or stand mixer until smooth.

12

Next add in your peanut butter and mix until smooth.

13

Slowly add in your powdered sugar a little bit at a time until fully mixed and smooth.

14

Lastly, add in your 2 Tbsp of milk and combine until smooth. Add more milk if your frosting is still too thick. If the opposite (too thin), simply add in more powdered sugar.

15

CREATE YOUR CAKE BALLS

16

Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined.

17

Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill.

18

Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up).

19

Melt your Ghirardelli dark chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden.

20

NUTTER BUTTER COOKIE CRUMBLE TOPPING: The chocolate coating will begin to harden pretty fast, so quickly sprinkle on top of each cake ball your Nutter Butter cookie crumble topping (or any type of topping you prefer) right after you place each cake ball onto the parchment before it hardens. 🙂

21

Let each cake ball sit on the counter and set for a couple of minutes. Then, move to the refrigerator to store. Enjoy! 🙂

Notes

You can store these in an airtight container for up to a week (mine were eaten well before that!). You can also place in an airtight container and keep chilled in the fridge. I personally LOVED the chilled option. 

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  • Karly
    August 29, 2018 at 9:08 am

    Yes please!! Thanks for sharing!