Reese's Peanut Butter Cup Cake Pops

Miranda Gellert Recipe

By Miranda Gellert mgellert

20-24 (depends on how large you make the cake pops)
Prep Time:
Cook Time:

If you are a peanut butter will adore these delicious little treats. Every time I make these folks are asking for more! These are time consuming to make, but you make almost 2 dozen at a time and people love to get these as gifts. The more you practice making them, the faster you will become at it. Good Luck!


1 box
cake mix, devils food or yellow cake mix
1 can(s)
cream cheese frosting
3/4 c
reese's peanut butter, creamy
regular sized reese's peanut butter cups (melted)
2 pkg
dark chocolate melts-you can also use peanut butter melts
cake pop sticks (michael's sells these in the aisle with the cupcake liners)
lollipop bag
6" pieces of decorative ribbon to tie bottom of bags
ground up butterfingers bars or various decorative sprinkles
large styrofoam block or a large box flipped over on its top with 24 holes punched into it (use a screw driver to do this)

Directions Step-By-Step

You can either make your own vanilla or devil's food cake from scratch or if time is short you can make a store bought mix. Follow box directions and add 1/2-3/4 of a cup of creamy peanut butter. You can add more or less depending on how strong you like it. Allow to cool completely.
Once cooled, crumble the cake with a fork into small pieces. Melt 3 regular size or 6 small Reese's peanut butter cups in the microwave in 30 second increments. Do not substitute any other type of peanut butter cup. The flavor will not be the same!
Add the slightly cooled peanut butter cups to 3/4 of a cup of your own home made cream cheese frosting and gently incorporate into the cake crumbs. Mix with a spoon until frosting is completely combined with cake. You can use 3/4 of a cup of store bought cream cheese frosting. Either will work.
Roll mixture into half dollar size balls and place on wax paper covered cookie sheet. (Should make 20-24).
Place them in the freezer for a little while to firm up (at least a few hours). Ideally you will want to plan ahead and leave them in the freezer overnight. They are so much easier to deal with then.
Before you take the cake pops out of the freezer, melt chocolate (you will need 2 packages for this many cake pops) in the microwave per directions on package. (30 sec intervals, stirring in between). I like to use the dark chocolate, but you can also use the peanut butter flavored melts. Merckens makes the best, but Wilton's will work too. You can buy them online
Once you are ready to begin,remove cake pops from freezer. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert about half way.)
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and (using a spoon) pour the melted chocolate over the cake pop until covered. Coat them twice and make sure to make a complete seal around the entire cake pop. Especially the base when the stick was inserted. Once covered, rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off as well!
When the chocolate is almost set, sprinkle the top half of the cake pop with ground up butter finger candy bars, finely chopped peanut butter cups, or orange and brown decorative sprinkles.
Using a styrofoam block set in a box or flip a large size box over and punch holes in it with a screw driver, set them in the block or box to dry. Do not place them in the block until they are almost set, otherwise you will get a big chocolate mess!
Once completely set, you can use the smaller lollipop bags and decorative ribbon to cover them. I like to coordinate the ribbon with the type of cake pop. I used brown and orange striped ribbon for my peanut butter cake pops. Enjoy!

About this Recipe

Course/Dish: Desserts, Cakes
Hashtags: #peanut, #butter

You May Also Like:



Donna Roth LuvnMom
Sep 27, 2012
For any dipping I do, I get Almond Bark from Walmart... looks like a huge chocolate bar, in the baking isle and usually on the top shelf. If anyone has a nut concern, regardless of the name, it contains no nuts.
susan davis wakupncook
Sep 26, 2012
is there any other type of chocolate i can use. i do not have a credit card to order online. thanks
Lynn McGinnis LynnMcG
Jul 8, 2012
I just made them tonight, they look great. I did them without sticks because I had a tough time keeping my last attempt at cake pops on the sticks! They look great and taste yummy - perfect solution for my son's request for peanut butter cake for his birthday tomorrow! My only problem was that the chocolate seemed to get lumpy after a while. I froze the pops for about 4 hours. It's a pretty warm day today too. Do you think I can avoid lumpy chocolate by freezing the dough over night?
Samantha Jacobs agenttango09
Jan 8, 2012
YUMMMMMMMMMMMMM saved!!! these look too cute to eat...but I think I'll make the sacrafice =)
Kim Cooksey - Hicks kittykym
Nov 3, 2011
Since you dip them twice, I was wondering if you have dipped them into peanut butter melts and then into chocolate melts to have a layered coating. Didn't want to have a crazy mess on my hands if you have done it and it wasn't a good outcome. Thanks :)