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PB and J cake pops



  • 1/4 cup (60 milliliters) butter, room temperature
  • 1 cup (240 milliliters) sugar
  • 1 egg
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1/4 cup (60 milliliters) smooth peanut butter
  • 1 cup (240 milliliters) flour
  • 1 teaspoon (5 milliliters) baking powder
  • 1/3 cup (80 milliliters) milk


  • 2 tablespoons (30 milliliters) butter
  • 2 tablespoons (30 milliliters) smooth peanut butter
  • 1 cup (240 milliliters) icing sugar
  • 2 tablespoons (30 milliliters) milk


  • Raspberry jam


  • 454 grams white chocolate
  • 1/2 cup (120 milliliters) crushed peanuts, for garnish


  1. To make the cake, preheat oven to 350 F (180 C). Cream together butter and sugar. Crack in egg, add vanilla, and continue beating. Add peanut butter and mix in. In a separate bowl, mix together flour and baking powder. Gradually add flour mixture to butter mixture, beating to incorporate. Add milk and mix in. Pour into a 15 centimeter greased baking pan. Bake 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
  2. To make the frosting, cream together butter and peanut butter. Add icing sugar and blend. Add milk and incorporate.
  3. To assemble, cut off the hard sides, bottom, and top of cake, so that only soft cake is left. Use your fingers to crumble the soft cake. Add frosting to the crumbled cake, a bit at a time, and work in with your fingers. Using a 60 gram ice cream scoop or your hands, form cake mixture into 12 small firm balls. Reserve some excess for later. Once all the balls have been formed, fill a piping bag with raspberry jam. Press your small finger into the centre of a cake ball to make a hole large enough for 1/2 teaspoon (2.5 milliliters) of jam. Inject piping bag into the middle of the cake pop and squeeze in jam. Use excess dough to plug up the holes and create a smooth ball. Repeat.
  4. Refrigerate 30 minutes. Melt the white chocolate in the microwave. Dip the very tip of the lollipop sticks into the chocolate. Push the dipped ends of the lollipop sticks into the cake balls. Holding onto the lollipop stick, turn the cake balls upside down and dip them, one at a time, into the chocolate, until they are covered completely. Roll one side of the cake pop in crushed peanuts while chocolate is still soft. Turn right side up and push the end of the lollipop stick into a wrapped cube of Styrofoam to keep upright. Let chocolate set.

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