Chocolatecupcakesfilledwithpeanutbuttercups Food

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PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

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

3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

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.

PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 1 dozen jumbo

Number Of Ingredients 18

3 ounces cream cheese, softened
1/4 cup peanut butter, creamy
2 tablespoons sugar
1 tablespoon milk
2 cups sugar
1 3/4 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1/2 cup vegetable oil
2 teaspoons vanilla
1/3 cup butter, softened
2 cups powdered sugar
6 tablespoons cocoa
3 -4 teaspoons milk

Steps:

  • In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
  • Set aside.
  • In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
  • In another bowl, whisk the eggs, water, oil and vanilla.
  • Stir into dry ingredients just until moistened. (batter will be thin.).
  • Fill paper-lined jumbo muffin cups half full with batter.
  • Drop scant tablespoons of peanut butter mixture into center of each.
  • Cover with remaining batter.
  • Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
  • Cool 10 minutes.
  • Remove from pans to wire racks.
  • Cool completely.
  • Combine frosting ingredients.
  • Frost cupcakes.
  • Store in refrigerator.

PEANUT BUTTER FILLED CHOCOLATE CUPCAKE



Peanut Butter Filled Chocolate Cupcake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 17

10 ounces cream cheese, at room temperature
6 ounces peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs, separated
1 1/3 cups whole milk
4 cups (1 quart) heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
  • For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
  • For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
  • In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
  • In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
  • Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
  • Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
  • Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.

PEANUT BUTTER CREAM-FILLED DEVIL'S FOOD CUPCAKES



Peanut Butter Cream-Filled Devil's Food Cupcakes image

Provided by Bobby Flay

Time 1h55m

Yield 18 cupcakes

Number Of Ingredients 17

1 1/4 cups cake flour
1/2 cup unsweetened Dutch- process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
4 ounces semisweet chocolate, roughly chopped
1 teaspoon vanilla extract
1/2 cup hot strong coffee
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream
1 cup roasted peanuts, chopped

Steps:

  • Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
  • Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
  • Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
  • Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

From 300 Best Chocolate Recipes. If you love Reese's chocolate, you will love these!! :) Frosted with recipe #235856

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1 egg
1/2 teaspoon vanilla
2/3 cup low-fat milk
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
  • In a small bowl, mix together flour, cocoa powder, baking powder and salt.
  • In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
  • Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
  • Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
  • Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
  • Top cooled cupcakes with frosting.

Nutrition Facts : Calories 242.9, Fat 12.2, SaturatedFat 4.9, Cholesterol 26.4, Sodium 126.9, Carbohydrate 32, Fiber 2.1, Sugar 22.7, Protein 5.1

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY



Chocolate Peanut Butter 'Box' Cupcakes Recipe by Tasty image

Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter

Provided by Tasty

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
18 chocolate peanut butter cups
1 cup vanilla frosting
¾ cup peanut butter

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the cake batter.
  • Divide the batter evenly among a lined muffin tin, filling halfway.
  • Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
  • Bake for 20 minutes, then cool.
  • In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
  • Then halve the remaining peanut butter cups.
  • Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING



Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting image

Moist and delicious chocolate cupcakes with a peanut butter cup surprise inside.

Provided by Life Tastes Good

Categories     Desserts     Frostings and Icings     Chocolate

Time 45m

Yield 14

Number Of Ingredients 15

1 cup all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
½ cup boiling water
14 miniature peanut butter cup candies
4 egg whites
1 cup white sugar
1 tablespoon peanut butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
  • Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
  • Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
  • Fill each muffin cup halfway and place a peanut butter cup in the center of each.
  • Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
  • Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
  • Pipe frosting onto cooled cupcakes.
  • Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 47.3 g, Cholesterol 13.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 246.4 mg, Sugar 37.3 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

Steps:

  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  • Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  • Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

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For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside. For the chocolate cupcake batter: In a medium-sized ...
From cookingchanneltv.com


45 EASY CUPCAKE RECIPES - BEST CUPCAKE IDEAS
20 of 45. Ferrero Rocher Stuffed Cupcakes. For chocolate-and-hazelnut lovers, this cupcake recipe made with Ferrero Rocher chocolates is an absolute dream. Get the recipe from Delish ». Courtesy ...
From goodhousekeeping.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - SOUTHERN LIVING
Credit: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner . Recipe Summary test. active: 30 mins . total: 1 hr . Servings: 24 . Advertisement. Skip to Recipe. Whether you’re celebrating or simply enjoying a Sunday at home, there’s hardly a situation these Chocolate Peanut Butter Cupcakes can’t make better…much, much better. Rich, moist, and …
From southernliving.com


CHOCOLATE AND PEANUT BUTTER LAVA CUPCAKES | QUEENSLEE APPéTIT
In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on …
From queensleeappetit.com


CHOCOLATE CUPCAKE RECIPES | BBC GOOD FOOD
Devil’s food cupcakes. A star rating of 4.4 out of 5. 29 ratings. These sponges with a cream cheese topping are light yet wonderfully chocolatey. 45 mins; Easy; Red velvet choc-cherry cupcakes. A star rating of 4.5 out of 5. 7 ratings. Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale. 40 mins ; Easy; Neapolitan …
From bbcgoodfood.com


CHOCOLATE PEANUT BUTTER CUPCAKES - OH SO ... - OH SO DELICIOSO
Combine cake mix, 3 eggs, sour cream, oil, milk, and water in a large mixing bowl. 2. Mix on low speed for 30 seconds, scrape down the sides, and mix on medium for an additional 2 minutes. 3. Chop your peanut butter cups into small pieces. 4. Add candy to your batter and stir in until well combined.
From ohsodelicioso.com


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