CHOCOLATE PEANUT BUTTER-MISO CUPS
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 20 to 24 cups
Number Of Ingredients 4
Steps:
- Line a 24-cup mini-muffin pan with paper liners.
- Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
- Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
- Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
- While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
- When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
- Refrigerate until the chocolate cups set, 30 to 60 minutes.
- Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.
CHOCOLATE PEANUT BUTTER CUPS
Provided by Food Network
Categories dessert
Time 30m
Yield 24 chocolate filled cups, depending on the size of your mol
Number Of Ingredients 3
Steps:
- Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square. Wrap each square with plastic wrap. Dip each square into the tempered chocolate. Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold. Set the chocolate square on a parchment paper lined baking sheet. Repeat to make as many chocolate cups as you would like. Wait until the chocolate sets. If necessary, place the chocolate squares in the refrigerator for about 5 minutes.
- When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate. Do not press or pull too hard or you will break the chocolate.
- Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn't burn. Once melted, remove the mixing bowl from the heat. Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set.
- Place the peanut butter in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine.
- Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for 2 weeks if well wrapped in plastic wrap. Thaw at room temperature before serving.
- Jacques' tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies). Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
PEANUT BUTTER-CHOCOLATE MOUSSE CUPS
Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
- Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
- Sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE PEANUT BUTTER CUPS
For years, the idea of making your own peanut butter cups seemed a laborous task. Now thanks to the efforts of vegan pioneers, recipes like this are only a little harder than making ice. (This recipe is from the cookbook "How It All Vegan.")
Provided by mielhollinger
Categories Dessert
Time 9h10m
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, melt the margarine.
- Once liquified, stir in the peanut butter, graham crumbs, and sweetener until well incorporated.
- Spoon about 2 tablespoons of the peanut mixture into the muffin tins lined with cupcake paper liners (the liners are important).
- In a different small saucepan on medium heat, melt the chocolate and milk together until completely melted, stirring often.
- Spoon over top of the peanut butter cups.
- Garnish with nuts and allow to set in the fridge for 6-8 hours before serving.
Nutrition Facts : Calories 189.2, Fat 14.1, SaturatedFat 4.4, Sodium 105.7, Carbohydrate 14.5, Fiber 2.1, Sugar 10, Protein 5.4
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