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I can't believe it's already September. Like, what? How did that happen? I feel like this year has just flown by - and at the rate things are going, I really need to start thinking about my dog's Halloween costume. Obviously that is not something that you can leave until the last minute.
But before we start talking Halloween, let's talk Chocolate Peanut Butter Cake Pops. In my opinion, most Chocolate Peanut Butter Cake Pops are just not peanut buttery enough. The chocolate/peanut butter ratio always seems to be a little off.
But, I came up with a way to fix that. Instead of just using peanut butter to bind the cake crumbs together, I decided to take it a step further and just dunk the whole pop in both peanut butter and chocolate (as seen above).
Not only does this improve the chocolate to PB ratio - but it greatly enhances your Chocolate Peanut Butter Cake Pop eating experience. You can trust me...I tested it many, many times.
Cake recipe adapted from here.
*Makes about 30 pops
Could you put peanut butter protein powder in them?
Absolutely! This would be a great addition! But I would still use the actual melted peanut butter to give it a nice peanut butter coating!
I was reading the directions for the cake and did not see where to add the salt, so I went ahead and added it in with the dry ingredients. I also found my batter to be pretty thick, so I hope I did not mis-read something! Thank you for the recipe!
Hi Juliana! Thanks so much for letting me know. That was totally my mistake. I have fixed the typo and I hope the pops turned out great!
Can you make these ahead of time and freeze them for later use.
Hi Janice! You can definitely make them ahead of time and freeze them!
How do you recommend storing these? Especially if you don’t plan on putting them out until the next day or two? Thank you!
Just store them in a cool, dry place, in an airtight container or plastic wrap and they should be fine!
Hi there, I had a little trouble when trying this recipe. When I placed my cakepops on the wax paper, the peanut butter and chocolate spread out and caused the cake to be exposed on the bottom of the pop. I was not able to get a seal created. Did you have this problem at all when you didn't place your pops upright to harden? THANKS!!!!
Hi Chelsea! I am so sorry you had this problem! I think the wax paper is the issue here. Different brands work better than others - but I would suggest using parchment paper instead. This seems to work every time regardless of the brand!
How much dark chocolate did you use for melting?
I used 1lb dark melting chocolate. I have updated the recipe to be more clear. Let me know if you have any other questions!
HI there. Just found this! Sounds so good! Can you tell me how many balls this recipe makes? I am sorry if you did post this in the directions, but I did not see it.
Hi Michelle! No problem at all - this recipe makes about 18 pops. I hope you enjoy them!
This is seriously the best chocolate cake recipe! I made the cake recipe for my sister's birthday and she couldn't get enough and said that is the best chocolate cake I've ever had. I love this blog and your recipes!
I'm so glad you guys enjoyed it! It's my favorite chocolate cake recipe too!!
My grandfather requested my chocolate peanut butter cake pops for his 70th birthday party yesterday. After finding this recipe, I tried it out, and everyone basically melted in peanut butter pleasure. Aaaaand I may have just had one for breakfast. So, so good. Dipping in peanut butter before chocolate coating really takes the cake ;)
I am so happy to hear he liked them. And you are right...the extra peanut butter is a game changer!
Is there a substitute for the coffee that you can recommend?
Coffee really brings out the chocolate flavor - but if you don't have any, hot water works just fine.
Oh how perfect ! The correct ratio is key, no doubt about it! Send a couple dozen so I can confirm your discovery :) ????