1/2
to 3/4 cup Reese's peanut butter cups miniatures, unwrapped
Ganache
1
bag (12 oz) milk chocolate chips (2 cups)
1
cup whipping cream
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Steps
1
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
2
In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
3
Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
4
Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
5
Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
6
In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
7
Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
8
Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
9
To serve, remove from refrigerator 30 minutes before serving. Cut into slices.
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Substitute smooth peanut butter for crunchy, if desired.
For extra decadence, pour a layer of the ganache on the cake before topping with the buttercream.
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Nutrition Facts are not available for this recipe
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