The Chocolate Chip Peanut Butter Poke Cake is a delicious dessert featuring a chocolate cake base with added richness from sour cream, coffee, eggs, and mini chocolate chips. The cake is baked and then poked to create holes, which are filled with a mixture of melted peanut butter and condensed sweetened milk. After cooling or refrigerating, the cake is topped with a fluffy icing made from butter, peanut butter, powdered sugar, and milk. The final touch includes a generous topping of chopped peanut butter cups, creating a delightful blend of chocolate and peanut butter flavors in every bite.
In the mixer bowl, combine sour cream, coffee, eggs, vegetable oil, and vanilla extract. Add the cake mix and mix for 2-3 minutes. Fold in the mini chocolate chips.
Pour the batter into a greased 9 x 13-inch pan and bake at 350 degrees for 30-35 minutes.
Allow the cake to rest for 20 minutes after baking.
In a small bowl, microwave peanut butter for 20 seconds or until smooth. Whisk in the condensed milk.
Using a fork or the back of a spatula, poke holes throughout the top of the cake. Pour the poke filling over the top. Cover the cake with plastic wrap or a lid and let it completely cool or refrigerate overnight.
In a mixer, cream butter and peanut butter for 2-3 minutes on medium speed. Slowly add in powdered sugar and milk. Once the mixture comes together, increase the speed to medium-high and whip for 3-4 minutes or until fluffy.
Spread the icing evenly over the cooled cake and top with chopped peanut butter cups.