Name: Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs at room temperature; ¾ cup granulated sugar; 2 tbsp vegetable oil; 1 tsp vanilla extract; ¼ cup milk; ¾ cup creamy peanut butter; ½ cup powdered sugar; ½ cup heavy cream; 1 tsp vanilla extract; 1 cup chopped peanut butter cups; ½ cup heavy cream for ganache; ¾ cup semi-sweet chocolate chips

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Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge with a creamy peanut butter filling studded with chopped peanut butter cups. Topped with a rich chocolate ganache, it’s a perfect dessert for any chocolate and peanut butter lover looking to impress.

Peanut Butter Cup Chocolate Roll Recipe - Recipe Image

Ingredients

Chocolate Sponge Cake

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk

Peanut Butter Filling

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping

½ cup heavy cream for ganache
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
Step 3: In a separate bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale. Then add the vegetable oil, milk, and vanilla extract, mixing gently.
Step 4: Carefully fold the dry ingredients into the wet ingredients until smooth, then spread the batter evenly in the prepared pan.
Step 5: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
Step 6: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up inside the towel to cool completely.
Step 7: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla, then fold in the chopped peanut butter cups.
Step 8: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Roll the cake up again without the towel, setting the seam side down.
Step 9: For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips. Let it sit for 2 minutes before stirring until smooth. Spread or drizzle the ganache over the cake.
Step 10: Chill the roll for at least 30 minutes to set the ganache. Slice and serve, optionally garnishing with extra peanut butter cup pieces.

Tips & Variations

For a different flavor, substitute almond butter for peanut butter or add crushed nuts to the filling for extra crunch.
Dust the towel with powdered sugar before rolling to prevent sticking and ensure a smooth surface.
If ganache feels too thick, warm slightly before spreading for a shiny finish.

Storage

Store the peanut butter cup chocolate roll in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months. To serve, thaw in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit more texture in the filling. Just expect small chunks of peanuts throughout.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm using a powdered sugar-dusted towel helps set its shape and prevents cracking. Be gentle when unrolling after cooling and spread the filling evenly for easier re-rolling.