Name: Chocolate Roll Stuffed with Peanut Butter Cups
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 30 min
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; ¾ cup semi-sweet chocolate chips

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If you’re craving a dessert that’s both show-stopping and downright delicious, the Chocolate Roll Stuffed with Peanut Butter Cups is an absolute must-try. This dessert combines a luxuriously moist chocolate sponge cake, rolled with a luscious peanut butter filling studded with chopped peanut butter cups, finished off with a shiny, silky chocolate ganache. Whether you’re celebrating a special occasion or simply want to indulge your sweet tooth, this recipe brings together the perfect harmony of rich chocolate and creamy peanut butter in a way that feels both nostalgic and novel. Trust me, every bite feels like a little slice of heaven that will have everyone asking for seconds.

Chocolate Roll Stuffed with Peanut Butter Cups - Recipe Image

Ingredients You’ll Need

This recipe is surprisingly straightforward, relying on a handful of simple but essential ingredients that each play a vital role in creating the perfect texture, flavor, and appearance of the Chocolate Roll Stuffed with Peanut Butter Cups. From the cocoa that gives the cake its deep chocolate notes to the creamy peanut butter that lends richness to the filling, every item is thoughtfully chosen.

¾ cup all-purpose flour: Provides structure to the sponge cake while keeping it tender.
¼ cup unsweetened cocoa powder: Adds the rich chocolate flavor that defines the cake.
1 tsp baking powder: Helps the cake rise to a light, fluffy texture.
¼ tsp salt: Balances sweetness and enhances the chocolate taste.
4 large eggs at room temperature: The key to creating a light, airy sponge when beaten properly.
¾ cup granulated sugar: Sweetens and contributes to the tender crumb.
2 tbsp vegetable oil: Keeps the sponge moist without heaviness.
1 tsp vanilla extract: Elevates all flavors with warm aromatic notes.
¼ cup milk: Adds moisture and ensures the batter spreads easily.
¾ cup creamy peanut butter: The creamy centerpiece of the filling that brings untamed peanut flavor.
½ cup powdered sugar: Sweetens and smooths the peanut butter filling.
½ cup heavy cream: Whipped into the filling for richness and in the ganache for silky texture.
1 cup chopped peanut butter cups: Provides delightful texture and bursts of candy sweetness inside the roll.
Optional – ¾ cup semi-sweet chocolate chips: Transformed into a ganache that crowns the roll with a decadent finish.

How to Make Chocolate Roll Stuffed with Peanut Butter Cups

Step 1: Prepare the Chocolate Sponge Cake

Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving enough overhang to easily lift the cake out later. In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt—these dry ingredients lay the foundation for the cake’s perfect texture and rich chocolate flavor. In a separate large bowl, beat the eggs and granulated sugar on high speed for about 4–5 minutes, until the mixture becomes thick and pale. This step is crucial for a light sponge that will roll nicely without cracking. Once the eggs are ready, gently fold in the dry ingredients along with the vegetable oil, milk, and vanilla extract until smooth, being careful to keep the airiness of the batter. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back when touched lightly.

Step 2: Roll the Cake for Cooling

Don’t let the cake cool in the pan! Immediately invert it onto a clean kitchen towel sprinkled with powdered sugar to prevent sticking. Carefully peel off the parchment paper, then, using the towel, roll the cake up from the short end. This rolling while warm is what helps the cake keep its shape and avoids cracking later when you add the filling. Let the rolled cake cool completely to set.

Step 3: Prepare the Peanut Butter Filling

While the cake is cooling, whip up your indulgent peanut butter filling. Beat creamy peanut butter and powdered sugar in a bowl until smooth and well combined. Then add heavy cream and vanilla extract, continuing to beat until the filling is light and fluffy. Finally, fold in the chopped peanut butter cups, which bring delightful texture and flavor bursts to the creamy spread. This filling is where the magic truly happens, making this cake roll utterly irresistible.

Step 4: Assemble the Chocolate Roll Stuffed with Peanut Butter Cups

Once the cake has cooled, gently unroll it on a flat surface. Spread the peanut butter filling evenly across the surface from edge to edge. Then carefully roll the cake back up without the towel this time, making sure to keep it tight but gentle. Place the seam side down on a serving plate or tray to keep it intact.

Step 5: Finish with Optional Ganache

If you’d like to elevate your dessert even further, prepare a luscious chocolate ganache to drizzle or spread on top. Heat the heavy cream until steaming but not boiling, and pour it over semi-sweet chocolate chips. Let it sit for a couple of minutes to melt, then stir gently until smooth and glossy. Pour over the cake roll and chill for about 30 minutes to set beautifully. For an extra touch, sprinkle some more chopped peanut butter cups on top to impress friends and family.

How to Serve Chocolate Roll Stuffed with Peanut Butter Cups

Garnishes

Garnishes can take your dessert from delightful to unforgettable. A sprinkle of finely chopped peanut butter cups across the top adds a crunchy contrast to the silky ganache. You can also dust a little cocoa powder or powdered sugar over the finished roll for a simple yet elegant touch. If you’re feeling fancy, add fresh berries or a dollop of whipped cream for a fresh burst of flavor that balances the richness.

Side Dishes

This Chocolate Roll Stuffed with Peanut Butter Cups pairs beautifully with light, complementary sides. A scoop of vanilla bean ice cream or a dollop of whipped cream balances the richness with cool creaminess. For a more grown-up touch, a small serving of fresh fruit, like sliced strawberries or raspberries, can provide a tart contrast and brighten every bite.

Creative Ways to Present

Presentation is a big part of dessert joy. Instead of serving straight slices, consider cutting smaller bite-sized pieces and arranging them on a festive platter for parties. You can swirl extra ganache decoratively on the plate or pipe peanut butter cream rosettes around the edges. Wrapping each piece with a little parchment strip or ribbon makes for a charming individual treat, perfect for gifting or sharing at gatherings.

Make Ahead and Storage

Storing Leftovers

After all the love you put into making the Chocolate Roll Stuffed with Peanut Butter Cups, it’s great to know it keeps beautifully. Store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to five days. This allows the flavors to meld even more, making each slice just as delicious as the first.

Freezing

If you want to enjoy this dessert later or prepare it well in advance, freezing is your friend. Slice the roll into individual pieces, wrap each slice securely in plastic wrap, then place them in a freezer-safe container or bag. The slices will keep for up to two months. When you want to indulge, simply thaw in the fridge overnight for a fresh-from-the-kitchen experience.

Reheating

Reheating this dessert should be approached gently to preserve its texture and flavor. A brief fifteen-minute warm-up at room temperature or in a low-temperature oven (around 275°F or 135°C) is perfect. Avoid microwaving as it may cause the peanut butter filling to separate. Enjoy it slightly chilled or at room temperature depending on your preference.

FAQs

Can I substitute crunchy peanut butter for creamy in the filling?

Absolutely! Using crunchy peanut butter will add an extra layer of texture due to the peanut bits. Just keep in mind the filling might become a bit chunkier, which can be delightful if texture is something you love.

Is it necessary to roll the cake while it is warm?

Yes, rolling the cake while it is still warm helps the sponge mold without cracking. It sets the shape so that when you fill and roll it again later, it stays intact without breaking.

Can this Chocolate Roll Stuffed with Peanut Butter Cups be made gluten-free?

Definitely! You can swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure it includes xanthan gum or another binder to maintain the sponge’s structure.

What if I don’t have semi-sweet chocolate chips for the ganache?

No worries! You can use any good-quality dark or milk chocolate instead. The ganache should come out smooth and glossy, adding that perfect finish to your chocolate roll.

How do I prevent the peanut butter cups from melting into the filling?

To keep the peanut butter cups intact inside the filling, fold them in gently at the end without overmixing. Chilling the filling briefly before spreading can also help maintain the candy’s shape.

Final Thoughts

There’s something so wonderfully comforting about the Chocolate Roll Stuffed with Peanut Butter Cups—it’s like a warm hug in dessert form. Whether you’re an experienced baker or trying your hand at something new, this recipe is a reliable crowd-pleaser that delivers on flavor and style. Trust me, once you take that first bite, you’ll be hooked. So go ahead, give it a try, and prepare to wow everyone with your delicious creation!