CHOCOLATE PEANUT BUTTER CUPCAKES
Steps:
- Preheat oven to 350° F. Line muffin tin with 12 cupcake liners.
- Place sugar, flour, baking soda, salt, and cocoa powder in small bowl. Stir until combined. Set aside.
- Whisk egg, buttermilk, vanilla, vinegar, and oil together in medium bowl. Set aside.
- Place chocolate chips in small bowl. Bring one cup of water to boil and pour 3 fl. oz. over chocolate chips. Stir to combine. Pour into egg mixture and whisk until combined.
- Pour wet mixture into dry mixture and stir until combined.
- Fill muffin cups using ¼ cup measuring cup.
- Bake for 20-24 minutes or until tops bounce back slightly.
- Place butter and peanut butter in bowl of stand mixer and combine on medium high speed for 1 minute.
- Add confectioner's sugar. Cover and combine on medium high speed until mixture is even consistency.
- Add vanilla extract, heavy cream, and salt. Combine on medium high until mixture is even consistency.
Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal
CHOCOLATE PEANUT BUTTER CUPCAKES
Chocolate and peanut butter fans will go crazy over Chocolate peanut butter cupcakes. Each bite is moist and delicious and so decadent.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 18
Steps:
- Cupcakes:
- Preheat oven to 350 degrees F
- Fill cupcake pan with liners
- In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt
- In a large bowl beat eggs, milk, oil and vanilla extract until well combined
- Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally
- Add boiling water and slowly beat until combined. Batter will be thin.
- Fill cupcake liners about ½ full - don't overfill
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and cool on wire rack
- Peanut Butter Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
- Frost cupcakes and garnish with candy or sprinkles if desired
- Store leftovers in airtight container
Nutrition Facts : Calories 317 kcal, Carbohydrate 44 g, Protein 5 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 214 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
Double Chocolate Peanut Butter Filled Cupcakes - moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.
Provided by Lynne Feifer
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
- In a measuring cup, mix together the coffee and unsweetened cocoa.
- Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time until well incorporated.
- Mix in the vanilla and coffee.
- Add half of the flour mixture and combine.
- Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
- Add remainder of flour and remaining buttermilk and thoroughly incorporate.
- With a rubber spatula, fold in the milk chocolate chips.
- Spoon into cupcake liners and fill 1/2 to 2/3 full.
- Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
- Allow to cool completely on a wire rack before filling and frosting.
- In mixing bowl, cream together the cream cheese and peanut butter.
- Mix in the confectioners' sugar.
- Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
- Cream the shortening and butter together in the mixing bowl until well combined.
- Add the cocoa powder.
- Mix in the vanilla extract.
- Add half of the confectioners' sugar and combine well.
- Thoroughly mix in remaining confectioner's sugar.
- Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
- If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
- Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
- Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
- Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.
PEANUT BUTTER AND CHOCOLATE CUPCAKES
The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling
Categories dessert recipes baked recipes Peanut Butter and Chocolate Cupcakes peanut butter chocolate cupcakes peanut butter cupcakes chocolate cupcakes peanut butter and chocolate
Time 1h30m
Yield 24
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Line 24 muffin cups with paper liners.
- Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
- Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
- With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
- Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
- Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
- Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
- Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.
CHOCOLATE PEANUT BUTTER MOUSSEFILLED CUPCAKES
Provided by Ania Catalano
Categories Cake Chocolate Soy Dessert Bake Vegetarian Kid-Friendly Tofu Vegan Peanut Butter Pescatarian Tree Nut Free Kosher Small Plates
Yield Serves 18 (Makes 18 cupcakes)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
- To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
- To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
- To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
- Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
- Garnish with peanuts if desired.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES
Make and share this Peanut Butter Filled Chocolate Cupcakes recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 and line a standard cupcake tin with papers.
- Whisk together flour, baking powder, and salt.
- Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
- Whisk into chocolate mixture the granulated sugar.
- Add eggs, and stir until smooth. Add vanilla.
- Lastly, stir in flour mixture.
- In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
- Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
- Follow this with 1 T of peanut butter.
- Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
- Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
- No frosting necessary here. (Or so I'm told!).
Nutrition Facts : Calories 313.9, Fat 28.4, SaturatedFat 13.9, Cholesterol 83.4, Sodium 208.7, Carbohydrate 12.9, Fiber 3.5, Sugar 1.9, Protein 8.3
REESES PEANUT BUTTER CUPCAKES
Decadent and yummy Reeses peanut butter chocolate cupcakes filled with a Reese candy surprise in each one! These cupcakes are so cute and pretty for parties and special events.
Provided by Kayti Lavergne
Categories Cupcake Corner
Time 18m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 F
- Line cupcake tin with cupcake liners.
- Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
- Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
- Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
- Heat and whisk until they are just combined and melted together.
- Add in the cocoa powder mixture to the butter and sugar mixture.
- Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
- Add in eggs one at a time mixing thoroughly between additions.
- Mix in vanilla
- Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in.
- Place one frozen reeses candy in the bottom of each lined cupcake tin. Pour batter over the top of the candy until the tin is 1/2 full.
- Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
- Beat the softened butter for 1 minute or until it is light and fluffy.
- Add peanut butter in and beat for an additional 2 minutes.
- Add vanilla extract and slowly add powdered sugar until your frosting becomes thick.
- Add 1 Tbsp of milk, and beat. Continue adding milk until frosting is the desired consistency.
- Heat 1 cup of heavy cream on the stove to a slow boil.
- Remove from heat and pour the cream over 1 package of semi sweet chocolate chips.
- Whisk together until it is blended to a sauce consistency.
- I frosted the cupcakes with a Wilton 2D tip.
- To drizzle the ganache, I cut the very tip off of a disposable piping bag and drizzled over the cupcakes.
- I topped them with a mini reeses candy.
Nutrition Facts : Calories 444 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 FROSTED CUPCAKE, Sodium 259 grams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PEANUT BUTTER CHOCOLATE CUPCAKES
Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 1 dozen jumbo
Number Of Ingredients 18
Steps:
- In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
- Set aside.
- In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
- In another bowl, whisk the eggs, water, oil and vanilla.
- Stir into dry ingredients just until moistened. (batter will be thin.).
- Fill paper-lined jumbo muffin cups half full with batter.
- Drop scant tablespoons of peanut butter mixture into center of each.
- Cover with remaining batter.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Remove from pans to wire racks.
- Cool completely.
- Combine frosting ingredients.
- Frost cupcakes.
- Store in refrigerator.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
- For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
- For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
- In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
- Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
- Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
- Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
More about "decadent chocolate peanut butter filled cupcakes food"
PEANUT BUTTER STUFFED DEVIL'S FOOD CUPCAKES - HANDLE THE …
From handletheheat.com
5/5 (2)Category DessertCuisine AmericanTotal Time 2 hrs
- In the bowl of an electric mixer beat the butter and peanut butter until combined. On low speed add the sugar. Increase speed to high and beat for 3-5 minutes, until smooth and light. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert tip into the center of each cooled cupcake and fill with about 1 tablespoon of peanut butter filling.
- Place the chocolate in a medium, heat-proof bowl. Heat the cream in a small saucepan until scalding then pour over chocolate. Let sit 1 minute then stir until chocolate is melted and mixture is smooth. Let ganache stand at room temperature for 10 minutes, or until thick but still pourable. Dip each cupcake into ganache then sprinkle with chopped peanuts. Transfer to the refrigerator for 20 minutes to set. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
SUPER DECADENT CHOCOLATE CUPCAKES - BAKER BY NATURE
From bakerbynature.com
4.9/5 (9)Servings 16Cuisine AmericanCategory Dessert
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
LOW CARB CHOCOLATE PEANUT BUTTER STUFFED CUPCAKES
From sugarfreemom.com
Servings 12Calories 315 per servingTotal Time 40 mins
- Add the eggs, Half & Half, vanilla extract and chocolate stevia to a stand mixer and blend on high until incorporated.
CHOCOLATE COVERED PEANUT BUTTER PRETZEL CHEESECAKE CUPCAKES
From bakerbynature.com
Cuisine CheesecakeTotal Time 2 hrs 55 minsCategory Dessert
- Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 30 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
- Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with a Rold Gold Festive Shape.
DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER …
From foodandwine.com
5/5 (240)Category CupcakesServings 24Total Time 3 hrs
- Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
- Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
- In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
PEANUT BUTTER FILLING - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
Estimated Reading Time 5 mins
MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4Published 2013-12-07
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.
CHOCOLATE PEANUT BUTTER CUPCAKES - OH SO DELICIOSO
From ohsodelicioso.com
5/5 (2)Total Time 1 hr 9 minsCategory DessertCalories 296 per serving
- Mix cake mix, eggs, sour cream, water, milk & oil with a hand or stand mixer on slow for 30 seconds until combined.
PEANUT BUTTER CHOCOLATE GLUTEN FREE CUPCAKES - WHITNEYBOND.COM
From whitneybond.com
4.8/5 (6)Total Time 50 minsCategory DessertCalories 388 per serving
- In a large bowl, cream the butter and peanut butter together, then add the white and brown sugar. Add the eggs one at a time and blend.
PEANUT BUTTER AND CHOCOLATE CAKE- A DOCTORED CAKE MIX ...
From mycakeschool.com
5/5 (4)Estimated Reading Time 6 minsCategory Cakes And Cupcakes
- For the Chocolate Cake LayersIn a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
- Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.
- For the Peanut Butter Buttercream FrostingIn the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
DECADENT SNICKERS CUPCAKES - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
4.4/5 (5)Total Time 33 minsCategory Cupcake CornerCalories 566 per serving
- In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
CHOCOLATE PEANUT BUTTER PRETZEL CUPCAKES - THE STAY AT ...
From thestayathomechef.com
Ratings 7Calories 294 per servingCategory Dessert
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES - GROWING UP GABEL
From growingupgabel.com
Reviews 1Category Dessert RecipesServings 24Estimated Reading Time 4 mins
- Use an apple corer to cut a divot into the center of each cupcake, about 1/2″ into the cupcake and discard (or snack on later) cake. Set aside.
- Use a teaspoon size amount of fudge mixture and shape into a cylinder with your fingers. Press into cupcake. The fudge filling should be level with the top of the cupcake. Repeat until you have all cupcakes filled.
- Take a small amount of peanut butter fudge mixture and roll it into a 1/2″ ball and place on top of the fudge in the cupcake and gently press it to adhere to the fudge inside. Set aside to frost.
CHOCOLATE CUPCAKES - PEANUT BUTTER PLUS CHOCOLATE
From peanutbutterpluschocolate.com
Estimated Reading Time 4 mins
- Preheat oven to 350 F and prepare a cupcake pan with 12 liners. In a mixing bowl, stir together the dry cupcake ingredients. In another bowl, stir together the eggs, honey, applesauce, coconut milk and vanilla until well combined. Add your dry ingredients to your wet and whisk until a smooth batter forms. Distribute the batter between the cupcake liners. Bake for 18-20 minutes. Remove and let cool completely.
- While cupcakes are cooling, prepare your frosting. Place the freeze dried strawberries into a food processor or blender and blend until in powder form. Beat the thick coconut cream using a stand alone mixing or a handheld mixer until light and fluffy. Add the freeze dried berry powder and powdered erythritol and mix until combined. Transfer to piping bag and set aside.
- Once the cupcakes have cooled, use the bottom a piping tip to hallow out the centers of the cupcakes. Spoon about one tablespoon of Naturally More peanut butter or almond butter into each center. Decorate cupcakes with frosting and top with rose petals and chocolate hearts if desired.
PEANUT BUTTER CHOCOLATE CUPCAKES | STEPHANIE'S SWEET ...
From stephaniessweets.com
Ratings 3Category DessertServings 12Total Time 1 hr 33 mins
- In a medium bowl, combine peanut butter, marshmallow fluff, milk, and cinnamon. Once fully combined, slowly add in powdered sugar. It should be easily pipeable. Place in a piping bag.
- Place butter on counter for 30 minutes for it to get slightly cold. Sift powdered sugar while you wait.
PEANUT BUTTER & CHOCOLATE FILLED BROWNIE CUPS – PAMELA'S ...
From pamelasproducts.com
Servings 24-30
CHOCOLATE PEANUT BUTTER CUPCAKES - AMANDA'S COOKIN' - CAKE ...
From amandascookin.com
5/5 (1)Total Time 1 hrCategory DessertCalories 702 per serving
CHOCOLATE FOOTBALL CUPCAKES - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 1 hr 33 minsCategory DessertCalories 364 per serving
VEGAN CHOCOLATE PEANUT BUTTER CUPCAKES (GLUTEN FREE) | THE ...
From thebananadiaries.com
Cuisine AmericanCategory DessertServings 12Total Time 35 mins
DECADENT CHOCOLATE CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
Estimated Reading Time 5 mins
HEALTHY CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING AND ...
From dessertswithbenefits.com
Cuisine Cake & CupcakesCategory DessertServings 12Total Time 1 hr
CHOCOLATE PEANUT BUTTER CUPCAKES - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
Estimated Reading Time 1 min
AMICUS CUPCAKE: DECADENT CHOCOLATE-PEANUT BUTTER CUPCAKES
From amicuscupcake.blogspot.com
Estimated Reading Time 2 mins
CHOCOLATE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING ...
From alidaskitchen.com
Estimated Reading Time 2 mins
PEANUT BUTTER CHOCOLATE BROWNIE PIE - ALL INFORMATION ...
From therecipes.info
DECADENT CHOCOLATE PEANUT BUTTER FILLED CUPCAKES RECIPE ...
From webetutorial.com
DECADENT CHOCOLATE PEANUT BUTTER CUPCAKES FOR DAD ...
From pinterest.com
TRIPLE CHOCOLATE PEANUT BUTTER FILLED MINI CUPCAKES ...
From brooklynactivemama.com
CHOCOLATE CUPCAKES PEANUT BUTTER FILLING - COOKEATSHARE
From cookeatshare.com
CHOCOLATE PEANUT BUTTER CUPCAKES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
DREAMY STUFFED CHOCOLATE PEANUT BUTTER CUPCAKES (RECIPE)
From toppedwithhoney.com
FOOD FOR THOUGHT: DECADENT PEANUT BUTTER AND CHOCOLATE ...
From wherefloursbloom.blogspot.com
VEGAN PEANUT BUTTER HEARTS - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
CHOCOLATE PEANUT BUTTER FILLED CUPCAKES | CHOCOLATE BUTTER ...
From chocolatebutter1.blogspot.com
CHOCOLATE & PEANUT BUTTER CUP - DECADENT CHOCOLATE CAKE ...
From pinterest.ca
SINFULLY DECADENT CHOCOLATE CUPCAKES FILLED WITH A CREAMY ...
From pinterest.com
A CUP FULL OF CAKE: CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
From acupfullofcake.blogspot.com
DECADENT CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING ...
From palletandpantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love