Chocolate Peanut Butter Cup Trifle
Chocolate cake, peanut butter mousse, whipped cream, and peanut butter cups make up the layers.
Hey there, Dessert Lovers!
This Chocolate Peanut Butter Cup Trifle is the dessert for you if you want something that seems a little over-the-top (in a good way).
It’s rich, creamy, chocolatey, peanut buttery, and just plain wonderful. And the best thing is? You don’t need to be a great baker.
Just stack everything up and let the flavors do their thing.
I’ve prepared this for birthdays, potlucks, and Sunday dinners, among other things. And let me tell you, there is never a spoonful left in the bowl.
Why I Love This Recipe 🧡
- This recipe is a real showstopper, but it’s also really easy to make. It’s great when you want to bring dessert and impress everyone without spending all day in the kitchen.
- You don’t have to make anything from scratch, but you can if you want to!
- You can make it ahead of time, and it gets better as it sits.
- It satisfies every sweet tooth because it’s thick and creamy.
- People really want me to bring this again.
🍽️ Amounts and Time
Number of servings: 12
Time: About 45 minutes, with time to cool down
🛠️ Things You Will Need to Do
- Mixer with electricity
- Bowls for mixing
- Spatula made of rubber
- Bowl or glass dish for trifle
- Cutting board and knife
🍫 What You Need
- ◯ 1 box of chocolate cake mix all the things that come with it
- ◯ Two cups of cool heavy whipping cream
- ◯ 1 cup of sugar in powder form
- ◯ 1 teaspoon of vanilla extract
- ◯ 1 (8 oz) container of cream cheese that has been softened
- ◯ 1 cup of smooth peanut butter
- ◯ One (14 oz) can of sweetened condensed milk
- ◯ 20 little cups of peanut butter, diced up
- ◯ Optional: drizzle chocolate sauce on top
👨🍳 How to Do It
- Make the chocolate cake
Follow the directions on the package to make and bake the chocolate cake. After it has cooled fully, cut or break it into little pieces. - Beat the cream
Beat the heavy cream, powdered sugar, and vanilla extract together in a cold basin until stiff peaks form. Put it away. - Make the mousse using peanut butter.
In a another bowl, mix the cream cheese and peanut butter together until they are smooth. Add the sweetened condensed milk and mix until smooth. Fold in half of the whipped cream very carefully.
- Cut up the Peanut Butter Cups
Cut mini peanut butter cups into small pieces to make layers. - Put the Trifle together
Put bits of chocolate cake, peanut butter mousse, whipped cream, and chopped peanut butter cups in a big trifle dish. Keep adding layers until the basin is filled. Add whipped cream and more chopped cups on top to finish. If you want, you can drizzle chocolate sauce on top.
Pro Tips
- For the best volume, chill the bowl and beaters for the whipped cream.
- When you fold in the whipped cream, don’t mix it too much. Just enough to combine.
- Before putting the cake together, make sure it is completely cool. If you don’t, the mousse will melt.
- Use a clear trifle dish so that the beautiful layers can be seen.
- Keep some peanut butter cups for the very top; they look great.
🧠 How This Recipe Works (A Quick Science Lesson)
- Peanut butter and whipped cream make mousse magic. The cream turns light and fluffy, and then the peanut butter mixture makes it rich and creamy.
- Adding layers gives things texture. The cake is soft, the mousse is smooth, and the candy is crunchy.
- You don’t need any extra sugar or gelatin to make the mousse sweet and silky.
🔁 Changes and substitutions
- For an even fudgier variant, use brownies instead of chocolate cake.
- Use almond butter or cookie butter instead of peanut butter.
- For more crunch, add crushed Oreos or pretzels.
- For speed, use Cool Whip instead of making your own whipped cream.
⏱️ Tips for Making Ahead
- You can bake the cake and create the peanut butter mousse the day before.
- You can put the trifle together up to six hours before you serve it. Just keep it cold.
- Put the peanut butter cups on top just before serving so they stay crispy.
⚠️ Things That Go Wrong
- Don’t beat whipped cream too much; it will get gritty if you do.
- Warm cake melts your mousse and makes the layers soupy.
- Don’t beat the mousse mixture after adding whipped cream; instead, fold it in gently to keep it frothy.
🍴 Storing and using leftovers
You can keep it in the fridge for up to three days if you cover it tightly. The layers will get softer over time, but they will still taste great. Don’t freeze; cream-based pastries don’t defrost well.
What to serve with it
- A large glass of cold coffee or milk
- With fresh strawberries or raspberries on the side
- This dessert is rich, so a light meal or salad is fine.
Ideas for meal plans
- Main: Burgers or grilled chicken
- Side: corn on the cob or baked mac and cheese
- Dessert: Chocolate Peanut Butter Cup Trifle (prepare it ahead of time while supper cooks!)
❓ Frequently Asked Questions
Is it possible for me to make it gluten-free?
Yes! Just use a chocolate cake mix that doesn’t have gluten in it.
Is it okay to use Cool Whip?
Definitely—it speeds things up. You will need roughly three cups.
Is it possible to make it in single cups?
Yes! Use clear plastic cups or mason jars for small trifles.
What kind of peanut butter is best?
The best peanut butter is creamy and won’t go bad on the shelf, like Jif or Skippy. Peanut butter that is not processed can separate and modify the way it feels.
🍰 Finish Up
This trifle is one of those treats that looks great but is actually very easy to make. It’s great for holidays, gatherings, or just because. I hope you try it and like it as much as we do!
Please leave a remark to let me know how it works, and feel free to ask questions if you have any. Have fun stacking!