Peanut Butter Cup Chocolate Cupcakes Food

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Prepare the Chocolate Cupcakes: Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating until just incorporated after each addition. Add vanilla; beat until just incorporated, about 30 seconds. Add flour mixture to butter mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Increase speed to medium, and beat batter until smooth and well combined, 1 to 2 minutes, scraping down sides with a rubber spatula as needed. Spoon 1/4 cup batter into each baking cup.
• Bake in preheated oven until a wooden toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cupcakes in pans 5 minutes. Remove from pans to wire racks, and let cool completely, about 30 minutes.
• Prepare the Peanut Butter Buttercream: Beat powdered sugar and butter in bowl of a stand mixer fitted with a paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat until fluffy, 2 to 3 minutes. Scrape down sides of bowl. Reduce speed to low, and beat in peanut butter, vanilla, and salt until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in heavy cream until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Transfer buttercream to a piping bag fitted with a star attachment.
• Pipe buttercream (about 1/3 cup) in a spiral on top of each cupcake. Sprinkle each with 1/2 tablespoon chopped peanuts. Serve immediately or store in an airtight container at room temperature up to 2 days.

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.

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
• Prepare, bake and cool cupcakes according to package directions.
• Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

PEANUT BUTTER CHOCOLATE CUPCAKES

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.

PEANUT BUTTER FILLED CHOCOLATE CUPCAKES

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!).

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
• Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
• Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
• Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with frosting.

CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350°F Line two cupcake pans with paper liners.
• To make the FILLING
• Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.
• Beat with an electric mixer on medium speed until well combined.
• Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
• To make the CAKE BATTER.
• Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
• In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
• Beat in the eggs one at a time, scraping down the bowl as needed.
• With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
• Mix just until incorporated.
• Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• To make the FROSTING.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
• Slowly mix in the confectioners' sugar, beating until smooth and well blended.
• Mix in the whipped topping until smooth and fluffy.
• Frost cooled cupcakes as desired.

BAREFOOT CONTESSA'S 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.
• Peanut Butter Icing:.
• 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.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

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.