Recipe courtesy of Charity George

Deathly Chocolate Cakesicle with Peanut Butter Buttercream

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  • Level: Intermediate
  • Total: 3 hr 30 min (includes setting and freezing time)
  • Active: 50 min
  • Yield: 24 cakesicles
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1 1/3 cups all-purpose flour

3/4 cup cocoa powder

1 1/4 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

1 2/3 cups granulated sugar 

1/3 cup safflower oil 

2 eggs 

1/3 cup milk 

2 teaspoons vanilla extract 

1 cup boiling water 

Peanut Butter Buttercream, recipe follows

Chocolate Coating, recipe follows

Sprinkles, for coating, optional

Peanut Butter Buttercream:

1 cup (2 sticks) salted butter

1 cup peanut butter (chunky or creamy) 

1 pound confectioners' sugar, or more as needed 

1 teaspoon vanilla extract

Chocolate Coating:

300 grams good-quality dark chocolate, melted

150 grams organic extra-virgin coconut oil 


Special equipment:
two 12-cup side-opening silicone popsicle molds, such as Silikomart; a 2-ounce scoop; a pastry bag with a No.6 tip
  1. Preheat the oven to 325 degrees F. Grease the cavities of two 12-cup side-opening silicone popsicle molds and insert wooden sticks; set aside.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and mix at low speed until blended. Add the oil and mix until the dry ingredients are crumbly, a few seconds.
  3. In a small bowl, whisk the eggs until blended. Whisk in the milk and vanilla until blended. With the mixer running at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl as needed. Gradually add the boiling water and mix just until blended and smooth, scraping down the sides as needed. Using a 2-ounce scoop, measure the batter into each popsicle cavity. Bake until a pick inserted into the center of one of the cakes comes out clean, 35 to 40 minutes. Cool in the pan on a wire rack for 20 minutes, then transfer to the freezer to freeze.
  4. Unmold the cakesicles and set them on a parchment-lined baking sheet. Let thaw slightly.
  5. Fill each cakesicle with Peanut Butter Buttercream just until it starts to push back on the pastry bag or injector. Set on the prepared pan and freeze.
  6. Dip each cakesicle into the Chocolate Coating, allowing the excess to drain off, then dip a portion of each cakesicle into sprinkles if desired. Let the chocolate set up before serving.

Peanut Butter Buttercream:

Yield: 3 cups
  1. Cream together the butter and peanut butter with an electric mixer until well blended and creamy. Slowly add the confectioners' sugar until completely incorporated. (If a thicker buttercream is desired, add more confectioners' sugar.) Add the vanilla and mix well.
  2. Fill a piping bag fitted with a No.6 tip or an injector.

Chocolate Coating:

Yield: enough for 24 cakesicles
  1. Mix the melted chocolate and coconut oil together until completely incorporated. Place in a warmed steel cup.