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
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Steps:
- Preheat oven to 350° F. Paperline 24 muffin cups.
- Prepare cake mix batter according to directions using water, oil and eggs. Stir in 1/2 cup peanut butter. Stir in 1 1/4 cups morsels. Fill each cup 2/3 full.
- Bake for 20 to 25 minutes or until wooden pick inserted comes out clean. Transfer to wire rack. Cool completely.
- Combine frosting, 1/2 cup morsels and remaining 1/2 cup peanut butter in medium bowl. Spread cupcakes generously with frosting, drizzle with warmed peanut butter and top with remaining 1/4 cup morsels.
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 PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h15m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
- Prepare, bake and cool cupcakes according to package directions.
- Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 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 CHIP CUPCAKES
Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 11-12 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
- Blend in salt and baking soda.
- Mix in peanuts and chocolate.
- Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
- Bake at 350° for 20-25 minutes.
- Cool for 2 hours.
- Top with Vegan Chocolate Frosting.
- Serve.
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.
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
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