Sour Cream Chocolate Cupcakes With Peanut Butter Frosting Food

PEANUT BUTTER AND CHOCOLATE CUPCAKES

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.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

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 two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one 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 (one 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 the 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.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

CHOCOLATE PEANUT BUTTER SURPRISE CUPCAKES & FROSTING

Steps:

• Line 12 standard muffin cups with liners. Spray insides of liners with cooking spray and set aside.
• Preheat oven to 350°.
• In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth. Set aside.
• In medium bowl, sift together flour, cocoa, baking soda and salt. Lightly whisk and set aside.
• With mixer on medium, beat together oil and brown sugar until light and lump-free.
• Add Egg Beaters and beat until mixed well.
• Beat in vanilla until blended.
• Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
• Fill each muffin cup 1/3 full of batter.
• Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter. Continue to fill each cup with more batter until each is nearly full.
• Bake in oven until tops spring back when lightly pressed, about 20 minutes. Do not overbake.
• Cool cupcakes completely before frosting.
• NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
• Frosting:.
• With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
• On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth. Frost cooled cupcakes.

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.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE ICING

Steps:

• Heat oven to 350 degrees (325 for dark or non-stick pans). Place paper baking cups into each of 24 refular sized muffin cups/.
• In large bowl, beat cake mix, water, vegetable oil, eggs and peanut butter on low speed for 30 seconds and then medium sped for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (2/3 full).
• Bake 20-25 minutes or until toothpick comes out clean. Remove from pan to cooling rack and cool completely (30 minutes).
• In a medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture and sprinkle with peanuts. Press peanuts lightly into frosting.