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Buckeye Cake Pops - Flour Covered Apron

Buckeye Cake Pops

Peanut butter cake pops dipped in chocolate and drizzled with melted peanut butter.

Course Dessert
Cook Time 27 minutes
Servings 45 cake pops

Ingredients

Peanut Butter Sheet Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups creamy peanut butter
  • 3/4 cups unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cups whole milk, room temperature

Peanut Butter Frosting

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1 3/4 cups powdered sugar
  • 1 tablespoon heavy cream

For Assembly

  • 24 ounces dark chocolate (for melting or candy making), chopped
  • 1/2 cup peanut butter

Instructions

Peanut Butter Sheet Cake

  1. Preheat the oven to 350 degrees Faherenheit and prepare a 10x15 inch jelly roll pan by lining the bottom with parchment paper.

  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.

  3. Using an electric mixer, beat together the butter and peanut butter until smooth and well incorporated. Add sugar and beat together on medium speed for a few minutes.

  4. Wth the mixer on low speed, add eggs one at a time. Beat until combined after each addition. Add the vanilla and mix together.

  5. Alternate adding 1/3 of the flour mixture and 1/2 of the milk, starting and ending with the flour. You will have three additions of flour and two additions of milk.

  6. Pour batter into the prepared baking pan and bake at 350 degrees for 27-30 minutes, or until a toothpick inserted into the center of the pan comes out clean. Remove from oven and let cool in pan for about 10 minutes. Then, turn cake out onto a wire cooling rack and let cool completely.

Peanut Butter Frosting

  1. Meanwhile, make the peanut butter frosting. Using an electric mixer, beat together the butter and peanut butter until light and fluffy. Add the salt and vanilla, mix to combine.

  2. Gradually add the powdered sugar, mixing on low until incorporated after each addition. Then, add heavy cream and beat until smooth.

To Make the Cake Pops

  1. Once the cake is cooled completely, crumble the cake (using your hands) in a large bowl.

  2. Add peanut butter frosting about 1/4 cup at a time and mix with a spoon, or with your hands until mixture sticks together and can be formed into a ball. Don't overdo it with the frosting - you shouldn't need the entire batch.

  3. Form the cake mixture into equal sized cake balls and place on a cookie sheet lined with parchment paper. Chill for a couple hours.

  4. Melt the chocolate and pout it into a container convenient (deep, and somewhat narrow) for dipping. I like to use a mug.

  5. Remove just a few cake balls from the fridge at a time. Dip the tip of a lollipop stick into the chocolate and then insert about halfway into a cake ball.

  6. Dip cake pop into the chocolate until it's covered completely and rotate to allow excess chocolate drip off. Use a block of styrofoam* to stand up cake pops and let the chocolate set completely.

  7. Repeat with remaining cake pops. Once chocolate has set, melt 1/2 cup peanut butter in the microwave, about 20 seconds at a time, until it is a good drizzling consistency. If desired, pour into a piping bag with a small circular tip on it. Drizzle peanut butter over each cake pop.

  8. Keep cake pops chilled until ready to serve.

Recipe Notes

*If you don't have a styrofoam block, you can also place these cake pops onto a parchment paper-lined baking sheet, with the stick pointing straight upward. They will be flatter on the bottom, but will look great set up on a plate.