CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield 14 to 15 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
- Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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.
BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Make and share this Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
- Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
- In another bowl, sift together the flour, cocoa, baking soda, and salt.
- On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until blended.
- Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
- Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Peanut Butter Icing:.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
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 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.
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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