Instructions:
Make the Cake:
1️⃣ Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray with cooking spray (preferably one with flour).
2️⃣ In a mixing bowl, beat eggs at high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee (or water), and vanilla extract. Mix well.
3️⃣ Stir in cocoa powder, salt, and baking powder, then gradually mix in the flour until just combined.
4️⃣ Spread the batter evenly in the prepared pan (it will be thin, so use a spatula to spread it to the edges). Bake for 10-15 minutes, until it springs back when lightly touched on top.
5️⃣ While the cake bakes, set a clean kitchen towel on a flat surface and sprinkle with about ¼ cup of powdered sugar.
6️⃣ Once the cake is done, turn it out immediately onto the prepared towel. Carefully peel off the foil. Roll the cake from one short end, using the towel to help, and let it cool completely (at least 1 hour, or refrigerate overnight).
Make the Filling:
7️⃣ In a mixing bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until crumbly, then add vanilla extract and 2 tablespoons of heavy whipping cream. Mix until smooth, adding up to 2 more tablespoons of cream to reach a spreadable consistency.
8️⃣ Stir in ½ cup of chopped peanut butter cups.
Assemble the Cake:
9️⃣ Unroll the cooled cake carefully. Spread the peanut butter filling over the cake, leaving 1-inch borders at both ends.
🔟 Re-roll the cake tightly, and scoop out any filling that spills out. Cover it with plastic wrap and chill for at least 1 hour.
Make the Topping:
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