PEANUT BUTTER BALLS (TRUFFLES)
Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.
Provided by Sally
Categories Desserts
Time 1h30m
Number Of Ingredients 8
Steps:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
- Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
- Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
- Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING
Steps:
- Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
- Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
- Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
- Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
- Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
TRUFFLE FOOTBALL CUPCAKES
These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.
Nutrition Facts :
PEANUT BUTTER CUPCAKES
Peanut butter lovers can double their pleasure with these treats. I use the popular ingredient in the cupcakes as well as in the creamy homemade frosting. -Ruth Hutson, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition., 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., For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 276 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CUPCAKES
These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
PEANUT BUTTER TRUFFLE CUPCAKES
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 40 truffles
Number Of Ingredients 13
Steps:
- Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
- Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.
PEANUT BUTTER TRUFFLE CUPCAKES
Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 55m
Yield 1 dozen
Number Of Ingredients 16
Steps:
- For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
- Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
- Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
- Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
- Add to creamed mixture alternately with buttermilk and coffee.
- Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
- Frost cupcakes. Store in refrigerator.
Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89
PEANUT BUTTER CUP CUPCAKES
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost the cupcakes. -Heidi Harrington, Steuben, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 10
Steps:
- In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 238 calories, Fat 10g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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