CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
PEANUT BUTTER TRUFFLE CUPCAKES
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE PEANUT BUTTER MICROWAVE CUPCAKE
A delicious chocolate peanut butter microwave cake mix for making personalized desserts or snack. Great for work, college students, kids, and adults of all ages. Works well as a food gift too. A little back ground: Angel food cake mix can be used as a key rising and binding agent. Angel food cake mix has the equivalent of about 6 egg (12 egg whites) plus extra baking soda with dried citric acid. The baking soda with the dried citric acid causes a foaming action like vinegar and baking soda, which when combined with all the powdered egg whites causes the cake mix to become an angel food cake without all the beating of egg whites when you make one from scratch, a little food chemistry in action. This means than 1 box of angel food cake mix will support 2 boxes of cake mix just fine. It acts as an egg substitute. Due to the lack of oil, baking in an oven is an issue but not so in microwaving where oil is less much important as it doesn't dry out so much do to the fast cook time. This is nice to know as you can use it as a base for other mixes such as brownie, pound cake, or quick breads that you want to make in a microwave
Provided by Fred H.
Categories Dessert
Time 11m
Yield 1 Cup, 30 serving(s)
Number Of Ingredients 4
Steps:
- Put the 3 boxes of dry mix cake mixes and the 1 cup dark cocoa in a very large bowl.
- Mix dry ingredients until thoroughly combined.
- Add 30 ounces peanut butter chips and blend in with the dry mix.
- Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too).
- How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
- Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite-sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
Nutrition Facts : Calories 336.9, Fat 13.4, SaturatedFat 4.9, Cholesterol 0.3, Sodium 383.7, Carbohydrate 48.9, Fiber 3.1, Sugar 28.7, Protein 8.8
CHOCOLATE PEANUT BUTTER BALL CUPCAKE
Steps:
- Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment. Mix on low until incorporated, about 30 seconds.
- In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla. Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds.
- Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes. Cool completely.
- Fill a piping bag with the slightly chilled Chocolate Ganache. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes. Generously frost the top of each cupcake with Peanut Butter Cream Frosting. Drizzle with remaining Chocolate Ganache.
- In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut butter. Mix until blended. Scrape down again and add the confectioners' sugar and vanilla. Mix until incorporated.
- In a microwave-safe glass bowl, heat the heavy cream and butter for 1 to 2 minutes until mixture just bubbles. Add the semisweet morsels. Let stand for 1 minute. Stir constantly until dark, thick, and creamy. Slightly chill before using.
PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES
Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!
Provided by BakingWithWings
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g
CHOCOLATE-PEANUT BUTTER CUPCAKES
Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)
- Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in COOL WHIP mixture; sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER CHOCOLATE CHIP CUPCAKES
Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 11-12 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
- Blend in salt and baking soda.
- Mix in peanuts and chocolate.
- Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
- Bake at 350° for 20-25 minutes.
- Cool for 2 hours.
- Top with Vegan Chocolate Frosting.
- Serve.
PEANUT BUTTER CAKE (MICROWAVE)
Make and share this Peanut Butter Cake (Microwave) recipe from Food.com.
Provided by Tina Klein
Categories Dessert
Time 40m
Yield 1 Cake
Number Of Ingredients 15
Steps:
- Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
- Stir in vanilla.
- Add the eggs, one at a time,.
- beating well after each.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
- Spoon batter into pans.
- Cut through batter with a knife to remove the air bubbles.
- Place 1 pan in microwave oven or an inverted saucer.
- Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
- Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
- Remove from oven and place on a sheet of aluminum foil.
- Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
- Repeat with remaining layer.
- Spread Chocolate Frosting between layers and on top and sides of.
- cake.
- Sprinkle peanuts over top.
- Yield: one 2-layer cake.
- CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
- Stir in remaining ingredients; let stand 10 minutes.
- Beat with a wooden spoon until of spreading constistency.
Nutrition Facts : Calories 6938.7, Fat 272.7, SaturatedFat 136.6, Cholesterol 1068.3, Sodium 3400.4, Carbohydrate 1090.5, Fiber 23.4, Sugar 889.1, Protein 89.3
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