Chocolate Fudge Cupcakes With Peanut Butter Frosting Recipes
CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES
Cupcakes aren't just for girls! My dad and brothers love peanut butter cups-the inspiration for these goodies. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 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., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER FUDGE WITH PEANUT BUTTER FROSTING
Make and share this Chocolate Peanut Butter Fudge With Peanut Butter Frosting recipe from Food.com.
Provided by Country Cookin Mama
Categories Candy
Time 7m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Fudge:.
- Spray an 8x8-inch pan with Pam and set aside.
- In a large microwave safe bowl, melt chocolate and peanut butter chips in the microwave for about 1 1/2 minutes.
- Stir melted chocolate, add sweetened condensed milk, stir and microwave an additional 30 seconds.
- Stir until smooth, add vanilla, powdered sugar and salt.
- Pour into prepared pan.
- Frosting:.
- With an electric mixer (I use my KitchenAid), beat together peanut butter and margarine. Add sugar and beat until smooth.
- Add milk and continue beating until you get a thick frosting, if too thin add a little more powdered sugar.
- Spread over fudge add extra peanut butter chips on top and refrigerate for 2 hours or until firm.
- Cut into 36 pieces and enjoy!
Nutrition Facts : Calories 175.3, Fat 9.3, SaturatedFat 3.7, Cholesterol 3.9, Sodium 77.8, Carbohydrate 20.9, Fiber 1.1, Sugar 19, Protein 3.8
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
FROSTED PEANUT BUTTER FOOTBALL COOKIES
Game-time sweets? Turn cookies jump-started with a cookie mix into armchair quarter back winners.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
- Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
- In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 1 g
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