Chocolate peanut butter cup overload cake

• 1 for cake batter
• 2 1/2 cup Plus 1 TBS all-purpose flour
• 1 cup Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder)
• 3 cup granulated sugar
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 tbsp baking soda
• 3 each eggs
• 4 1/2 tsp vanilla extract
• 1 1/2 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cup strong hot black coffee
• 30 piece mini peanut butter cups
• 1 for peanut butter icing
• 2 cup powdered sugar
• 10 tbsp unsalted butter, softened
• 1/2 tsp salt
• 2 cup creamy peanut butter
• 1 1/2 tsp vanilla extract
• 2/3 cup heavy cream
• 1 for chocolate ganache
• 8 oz semi-sweet chocolate chips
• 3/4 cup heavy cream

1. For cakes- Heat oven to 350 .
2. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
3. In a large bowl, sift together ALL the dry ingredients.
4. In another bowl, whisk together buttermilk, eggs, coffee, oil, and vanilla.
5. Add wet to dry and mix for 2 minutes and 20 seconds on medium speed (will be thin).
6. Divide into the 3 prepared cake pans.
7. Bake for 20 minutes.
8. Rotate each cake pan and bake 12 more minutes or until a toothpick comes out clean.
9. Cool cakes in the pan on wire rack for 20 minutes, remove from pans, and cool rest of the way.
10. After cakes are completely cooled, begin making peanut butter icing.
11. Peanut butter icing- Beat powdered sugar, peanut butter, butter, vanilla, and salt on low speed until creamy.
12. Beat in heavy cream, on high, until light and smooth.
13. To layer cakes to make a whole, do 1 cake, 1 cup peanut butter icing, 10 chopped mini peanut butter cups, 1 cake, 1 cup peanut butter icing, 10 more chopped peanut butter cups, last cake, last of peanut butter icing, ganache, and last 10 chopped peanut butter cups.
14. Chocolate ganache- Place semi-sweet chocolate chips in a small mixing bowl.
15. In a small saucepan, warm heavy cream just until at a boil.
16. Pour cream over chocolate and let sit for 2 minutes.
17. Whisk until smooth, and let sit until thickened some, and then pour over cake.
18. Finally top with last 10 chopped mini peanut butter cups.
19. ENJOY!

cake batter, flour, dutch, granulated sugar, salt, baking powder, baking soda, eggs, vanilla, buttermilk, vegetable oil, coffee, peanut butter, peanut butter, powdered sugar, butter, salt, peanut butter, vanilla, heavy cream, chocolate ganache, semisweet chocolate chips, heavy cream

Taken from cookpad.com/us/recipes/347129-chocolate-peanut-butter-cup-overload-cake (may not work)