Description
This recipe provides instructions for making a creamy, rich peanut butter icing paired with a glossy, decadent chocolate drip, perfect for elevating cakes or cupcakes into bakery-worthy treats. It’s ideal for busy weeknights when you want a homemade dessert that feels special.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (250 g) creamy peanut butter
- 3.5 cups (420 g) powdered sugar
- 3 Tbsp (45 ml) whole milk or heavy cream
- 1 tsp (5 ml) vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 0.5 cup (120 ml) heavy cream (for chocolate drip)
- Pinch of salt (optional, for icing)
- Small amount of espresso powder (optional, for chocolate drip)
Instructions
- Make The Peanut Butter Icing: Beat softened butter until light and pale (2-3 min). Add peanut butter and beat until smooth. Gradually add powdered sugar, then 2 Tbsp milk and vanilla extract. Beat until creamy and easily spreadable. (If dry, add 1-2 Tbsp more milk.)
- Prepare The Chocolate Drip: Place chocolate chips in a bowl. Heat 0.5 cup heavy cream until simmering. Pour hot cream over the chocolate chips and let sit for 2-3 minutes. Whisk until the mixture is smooth and glossy. Cool to a warm, pourable consistency.
- Frost Your Treats: Apply the peanut butter icing generously to cooled cakes or cupcakes using an offset spatula. Smooth the tops and sides until even.
- Add The Chocolate Drip: Spoon or pipe the slightly cooled ganache along the dessert’s edge, allowing it to naturally drip down the sides. Fill the center if desired.
Notes
For dairy-free options, use vegan butter sticks and plant-based milk/cream. For a quicker drip application, use a zip-top bag with a corner snipped off. A stand mixer can speed up icing preparation, and microwaving can accelerate chocolate melting for the drip.
- Prep Time: 18 minutes
- Cook Time: 0 minutes
- Category: Dessert Topping
- Method: No-Bake, Mixing, Melting
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp (about 30 g)
- Calories: 360 calories
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg