Easy Peanut Butter Chocolate Cup Dump Cake
A rich, gooey dump cake combining chocolate cake, peanut butter centers, and mini peanut butter cups. This moist, bakery-style dessert is easy to assemble and perfect for chocolate-peanut butter lovers.
Servings: 12 servings
Calories: 220kcal
Ingredients
- 1 box chocolate cake mix
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup creamy peanut butter
- 1 cup chocolate chips
- 12 mini peanut butter cups, unwrapped
- ½ cup sweetened condensed milk
- ½ cup whipped topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
- Combine cake mix, milk, melted butter, and eggs in a bowl. Mix until smooth.
- Spoon half the batter into each muffin cup.
- Add 1 tablespoon peanut butter to the center of each batter-filled cup, then press a mini peanut butter cup into the peanut butter.
- Top with remaining batter, almost filling each cup.
- Sprinkle chocolate chips over each cup, then drizzle with sweetened condensed milk.
- Bake for 18-22 minutes until edges are set but centers remain soft.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for 2 months.
Tip: Use plant-based peanut butter and egg substitutes for a vegan version.
Substitute: Replace mini peanut butter cups with crushed peanuts for a nut-free option.
Tip: Use plant-based peanut butter and egg substitutes for a vegan version.
Substitute: Replace mini peanut butter cups with crushed peanuts for a nut-free option.