PEANUT-FILLED DEVIL'S FOOD CUPCAKES
This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER-FILLED BROWNIE CUPCAKES
I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!
This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling
Provided by 870803
Categories Dessert
Time 37m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- VANILLA CUPCAKES:
- Follow the directions on the box.
- Let cool in fridge while making the peanut butter filling.
- PEANUT BUTTER FILLING:.
- In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
- Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
- Slowly beat in the powdered sugar while mixing.
- Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
- The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
- NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
- FROSTING FOR CUPCAKES:
- No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
- HOW TO FILL THE CUPCAKES:.
- Cut the top off of the cupcake and set aside.
- Roll out about one fourth of the peanut butter mix.
- Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
- Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
- Cut it out, and place on top of cut cupcake.
- Then place the cupcake top back on cupcake.
- Frost, if desired.
PEANUT BUTTER CUPCAKES
These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
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
CHOCOLATE FUDGE CUPCAKES
These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they're irresistible.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 12 Cupcakes
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Grease 12-cup muffin pan or line with baking cups.
- Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
- Add butter and 6 oz chocolate.
- Let stand until melted; stir until smooth.
- Cool to room temperature.
- Whisk in sugar and egg yolks.
- Stir in flour and baking powder.
- In large bowl, beat egg whites at medium speed until frothy.
- Add cream of tartar.
- Beat at medium-high speed until soft peaks form.
- Fold one-fourth of the whites into chocolate mixture.
- Gently fold in remaining whites until mixed.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
- Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
- Pour into mini loaf pan; cool until firm.
- Unmold chocolate; remove plastic wrap.
- Using vegetable peeler, make curls.
- In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
- Heat over low heat until melted and smooth, stirring frequently.
- Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
- Garnish with chocolate curls.
PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)
This is just a recipe I came up with when I was in the mood of tinkering a little, rather than following a recipe. Even people who like peanut butter have told me this is VERY peanut buttery, so you've really got to love it for this recipe!
Provided by brokenburner
Categories Dessert
Time 45m
Yield 1 cupcake, 18 serving(s)
Number Of Ingredients 9
Steps:
- For the cupcakes:.
- Preheat oven to 350°F.
- Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
- Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
- For the frosting:.
- Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.
PEANUT BUTTER FILLED BROWNIE CUPCAKES
I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Pillsbury reduced sugar brownie mix, sugar free chocolate chips, no sugar added peanut butter and Splenda sugar blend.
Provided by internetnut
Categories Dessert
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
- Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
- Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
PEANUT BUTTER FILLED FUDGE CUPCAKES
Make and share this Peanut Butter Filled Fudge Cupcakes recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Prepare 12 muffin cups with cooking spray and flour; set aside.
- In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
- In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.
- Mix dry ingredients with wet ingredients just until moistened; set aside.
- In another mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
- Place 2 tablespoons batter into prepared cups.
- Spoon rounded teaspoon of cream cheese mixture into center of each.
- Fill cups half full with remaining batter, one tablespoon each.
- Bake for 20 minutes.
Nutrition Facts : Calories 134.6, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.9, Sodium 199.9, Carbohydrate 29.6, Fiber 1.1, Sugar 19.7, Protein 3.8
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- 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.
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5/5 (241)Category DessertAuthor Peggy CullenTotal 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.
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