Description
These Peanut Butter Egg Cakesicles are a delightful balance of creamy peanut butter and moist chocolate cake, all wrapped in a luscious chocolate shell. Perfect for sharing with friends or enjoying on a quiet evening, they are sure to bring joy to any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup boiling water
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (as needed for consistency)
- 1 ½ cups semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, for smoothness)
- 12 popsicle sticks
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly. While it’s heating, gather your ingredients for the cake base.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. This dry mix should look uniform in color.
- In another bowl, beat the two large eggs until frothy. Then add the whole milk, vegetable oil, and vanilla extract, mixing until everything is smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix, which can lead to a dense cake.
- Next, carefully add the ½ cup of boiling water to the batter. This step helps create a moist cake. The batter will be thin, but that’s okay!
- Pour the batter into a greased 9×13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Look for a slight spring-back when you gently press the top.
- Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, which will take approximately 30 minutes.
- While the cake cools, prepare the peanut butter filling. In a medium bowl, mix the creamy peanut butter, powdered sugar, vanilla extract, and milk. Adjust the milk as needed to achieve a smooth, spreadable consistency.
- Once the cake has cooled, cut it into equal rectangles (about 2×3 inches) to form the cakesicles. Place each piece onto a baking sheet lined with parchment paper.
- Take a popsicle stick and insert it into the bottom of each rectangle, pushing it halfway through.
- Spread a generous layer of the peanut butter filling on top of each cake rectangle, smoothing it out evenly.
- Now, place the cakesicles in the freezer for about 30 minutes to allow the filling to firm up.
- While the cakesicles are in the freezer, melt the semi-sweet chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Once the cakesicles are firm, dip each one into the melted chocolate, making sure to coat it evenly. Allow the excess chocolate to drip off.
- Return the coated cakesicles to the baking sheet and let them set at room temperature or refrigerate until the chocolate hardens, which should take about 15-20 minutes.
- Enjoy your Peanut Butter Egg Cakesicles immediately or store them in an airtight container in the fridge!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cakesicle
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Be careful not to overmix the batter to achieve a light and fluffy texture. You can use a quality silicone mold for easy removal, and consider tempering your chocolate for a professional finish.