Chocolate Cake Peanut Butter Cups Recipes

PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

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.

CHOCOLATE PEANUT BUTTER CUPS

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.

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 CAKE-PEANUT BUTTER CUPS

Steps:

• Preheat oven to 350*F.
• Grease and flour 12 standard-size muffin cups (or, line with paper liners); set aside.
• FILLING: Combine the peanut butter and sugar in a small bowl until well blended; set aside.
• CUPCAKES: Combine the cocoa powder and hot water in a cup until smooth; set aside.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a medium bowl, using an electric mixer on high speed, cream the butter and peanut butter until light and creamy; slowly blend in the brown sugar.
• Lower the mixer speed to medium; blend in the egg yolks, one at a time.
• Blend in the cocoa mixture, then the vanilla; blend well.
• Lower mixer speed to low.
• Blend in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating just until combined.
• Spoon about 2/3 of the batter into the prepared tins.
• Top with equal amounts of filling, then the remaining batter; smooth tops.
• Bake until tops are cracked, edges are springy, and centers are still soft when pressed gently with a fingertip, about 20 minutes.
• Cool in the tins slightly before removing.
• Frost or glaze with your favorite topping.