CHOCOLATE CHIP PEANUT BUTTER CUPCAKES
Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!
Provided by Marsha
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- Whisk together the eggs. Add the sugar, and peanut butter, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cups, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the milk, peanut butter until smooth, and spreadable. Add more milk if needed. Transfer to a piping bag, and frost the cooled cupcakes. Or use a palette knife to frost as pictured. Sprinkle with chocolate chips.
Nutrition Facts : Calories 562 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 cupcake, Sodium 206 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PEANUT BUTTER CUP STUFFED CUPCAKES
The batter comes together quickly for these intensely chocolate cupcakes stuffed with peanut butter cups and topped with chocolate buttercream!
Provided by Baker Bettie
Categories All Recipes
Time 55m
Number Of Ingredients 18
Steps:
- At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Line 2 muffin tins with paper liners.
- Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake.
- In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon). Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute.
- Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined.
- Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated.
- With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups).
- Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared muffin cups. Leave about ½-inch space at the tops.
- Bake at 350°F/175°C for about 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean.
- Cool the cupcakes completely before frosting.
- At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.
- Measure out the rest of the ingredients.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (2 grams, ½ teaspoon).
- Add a splash of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.
- Frost the cupcakes and decorate with additional chopped mini peanut butter cups.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
PEANUT BUTTER STUFFED CHOCOLATE CUPCAKES
This recipe is only for 12 cupcakes. If you would like to make 24 cupcakes, double the batter.
Provided by Layla
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside
PEANUT BUTTER CHOCOLATE-CHIP CUPCAKES WITH CHOCOLATE ICING
Categories Cake Milk/Cream Chocolate Dessert Bake Kid-Friendly Peanut Gourmet Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 10
Steps:
- In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.
PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES
Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!
Provided by BakingWithWings
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g
CHOCOLATE CHIP PEANUT BUTTER STUFFED CUPCAKES
Since the discovery of fire, few things have been a more monumental contribution to the confectionery world than the realization that chocolate paired with peanut butter will MELT YOUR FACE! Reese's had it right, and as a tribute to this combination I set out to create my own take on this dynamic duo! I started wanting neither...
Provided by Maggie May Schill
Categories Chocolate
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. For Cake Batter: 1-Preheat oven to 350'F 2-whisk together cocoa powder and hot water 3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside. 4-heat sauce pan over medium heat 5-once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated 6-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing. 7-Add eggs, one at a time, making sure each is fully mixed in before adding the next. 8-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches. 9-Beat until completely combined, but do not over work the batter! Fold in the chocolate chips. 10-Add batter to cupcake cups and bake for about 20 minutes.
- 2. For Peanut Butter Filling: MASH IT ALL TOGETHER!!!!!!!!!
- 3. For Butter Cream Peanut butter Frosting: 1- Beat butter, confectioners' sugar, cream, peanutbutter and vanilla together. 2- Fold in chocolate syrup. (I lightly folded it in to create a chocolate ribbon in the frosting.
- 4. Assembly: 1-After cupcakes are cooled, cut out the centers of cupcakes out. Not too deep, just about 3 quarters of an inch down and 1/2 inch in diameter. (cupcake centers make great snack while you frost.) 2-Spoon in a teaspoon or so of the peanut butter filling into the holes. 3-Pipe on the peanut butter butter cream frosting, making sure to fully conceal the openings you cut into the cakes. 4-Garnish with chocolate sauce. (optional)
PEANUT BUTTER CHOCOLATE CUPCAKES
I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. -Julie Small, Claremont, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 22g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 394mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
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